Traditional Semolina Syrup Cake (Revani)
Semolina - Flour - Eggs - Sugar - Yogurt - Vegetable oil - Baking powder - Lemon zest - Water - Lemon juice
Ingredients & Measurements
For the cake:
Semolina (irmik): 1 cup
All-purpose flour: 1 cup
Large eggs: 3
Granulated sugar: 3/4 cup
Plain yogurt: 3/4 cup
Vegetable oil: 1/2 cup
Baking powder: 1 tablespoon
Vanilla extract: 1 teaspoon
Lemon zest: 1 tablespoon (freshly grated)
For the syrup (şerbet):
Granulated sugar: 2 cups
Water: 2 cups
Fresh lemon juice: 1 teaspoon
Recipe Details & Quick Facts
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8-10 portions
Cost Level: Budget-friendly
Step-by-Step Instructions
Step 1: Prepare the syrup first. In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar completely dissolves. Add the lemon juice, reduce the heat, and let it simmer for about 10 minutes. Remove from heat and allow it to cool down completely.
Step 2: Preheat your oven to 180°C (350°F) and lightly grease a square baking dish with butter or oil.
Step 3: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture becomes pale, light, and fluffy.
Step 4: Add the plain yogurt and vegetable oil to the whipped eggs, continuing to mix on low speed until fully incorporated.
Step 5: Gently fold in the semolina, all-purpose flour, baking powder, vanilla extract, and freshly grated lemon zest using a spatula until a smooth batter forms.
Step 6: Pour the batter evenly into the prepared baking dish and smooth out the top.
Step 7: Bake in the preheated oven for 25 to 30 minutes, or until the top turns a golden brown and a toothpick inserted into the center comes out clean.
Step 8: Remove the hot cake from the oven and immediately cut it into uniform square or diamond-shaped portions.
Step 9: Evenly ladle the cooled syrup all over the hot cake, ensuring it seeps into all the cuts. Let the cake rest at room temperature for at least 2 hours to absorb all the liquid completely.
Step 10: Serve chilled or at room temperature, optionally garnished with a sprinkle of crushed pistachios.
Chef's Closing Tip
For the best texture reversal, ensure the syrup is completely cool while the cake is piping hot straight from the oven. This thermal contrast allows the semolina sponge to absorb maximum sweetness without becoming soggy.
The Golden Standard of Festive Hospitality
Semolina syrup cake holds a cherished spot in traditional domestic baking, celebrated across generations for its unique porous texture that drinks up fragrant citrus syrup. Elegant yet remarkably straightforward to master, it remains a beloved centerpiece for festive family gatherings and afternoon tea celebrations alike.
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