Description
Turkish Revani Cake is a moist and tender semolina-based dessert soaked in a fragrant citrus syrup infused with lemon, orange, and optional rose water. This traditional cake combines zesty citrus flavors with a soft crumb, perfect for a light yet indulgent treat that pairs wonderfully with tea or coffee.
Ingredients
Scale
Cake Ingredients
- 1 cup (160g) fine semolina
- ¾ cup (150g) granulated sugar
- 1 cup (240ml) plain yogurt
- 3 large eggs
- ½ cup (120ml) vegetable oil
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 1 lemon
- Zest of 1 orange
- 1 tsp vanilla extract
Citrus Syrup Ingredients
- 1 cup (200g) sugar
- 1 cup (240ml) water
- Juice of 1 lemon
- Juice of 1 orange
- 1 tbsp rose water (optional)
Instructions
- Prepare wet ingredients: In a large mixing bowl, whisk together the plain yogurt, granulated sugar, and eggs until you achieve a smooth and cohesive mixture.
- Add flavorings and oil: Mix in vegetable oil, lemon zest, orange zest, and vanilla extract. Whisk thoroughly to blend the flavors evenly into the wet mixture.
- Combine dry ingredients: In a separate bowl, sift together the fine semolina, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Fold dry into wet: Gradually fold the dry semolina mixture into the wet ingredients gently to maintain aeration without overmixing, which keeps the cake tender.
- Rest the batter: Allow the batter to rest for about 10 minutes. This resting time lets the semolina hydrate fully, contributing to the cake’s moist texture.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a baking pan to prevent sticking.
- Bake the cake: Pour the rested batter into the pan, spreading evenly. Bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Make the syrup: While the cake bakes, combine sugar and water in a saucepan, bring to a boil, then reduce to simmer for 5 minutes to dissolve the sugar and concentrate flavors.
- Add citrus and rose water: Stir in the lemon juice, orange juice, and rose water (if using) into the syrup and keep warm.
- Syrup the cake: When the cake is freshly out of the oven, pour the hot citrus syrup evenly over the warm cake to allow it to soak through thoroughly.
- Cool and serve: Let the cake cool completely in the pan so it can absorb the syrup fully. Slice into squares or wedges and serve as a delightful dessert or teatime treat.
Notes
- For an extra floral aroma, ensure to use fresh rose water for the syrup.
- Resting the batter before baking is essential to achieve a moist texture.
- You can substitute vegetable oil with light olive oil for a subtle flavor variation.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
