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Revani

Serves 4 to 6 Dessert vegetarian, Desserts, Ramadan

Revani

Revani, a cherished dessert across Turkey, finds its way to the table especially during Bayram celebrations, where families gather to mark the end of Ramadan. This semolina cake, soaked in sweet syrup, is a staple of the festive spread, showcasing the Turkish love for rich and satisfying sweets shared in good company. It's a recipe passed down through generations, often without precise measurements but with an instinctive feel for balance.

The texture of Revani is as much a part of its allure as its flavor. The semolina gives it a delightful crumbly yet moist feel, beautifully contrasted by the syrup's sweetness. As you bite into it, the cake should be light yet substantial, with a subtle tang from the yogurt. Serve it slightly warm or at room temperature, allowing the syrup to permeate, and enjoy a slice of Turkish tradition.

Ingredients

  • 4eggs
  • 200 gsugar
  • 200 gsemolina
  • 100 mlyogurt
  • syrupto soak

Method

  1. Start by bringing 4 eggs and 100 ml of yogurt to room temperature. This will ensure that they mix more smoothly and evenly into the batter, which is crucial for achieving the right texture in your Revani.
  2. In a large mixing bowl, combine the 4 eggs and 200 g of sugar. Using a hand mixer or a whisk, beat them together until the mixture becomes pale and thick, creating a ribbon-like consistency when you lift the whisk. This step incorporates air into the batter, which is essential for a light and fluffy cake.
  3. Gently fold in 200 g of semolina into the egg and sugar mixture using a spatula. Add the room temperature yogurt and continue folding until everything is well combined. Be careful not to overmix, as this can deflate the air you've incorporated, resulting in a denser cake.
  4. Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish generously with butter to prevent sticking. Pour the batter into the prepared dish, spreading it evenly with the spatula to ensure uniform baking.
  5. Place the dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should have a firm yet springy texture when pressed lightly.
  6. While the cake is baking, prepare your syrup if it is not already made. The syrup should be warm but not boiling when you pour it over the cake, as this helps it absorb better without making the cake soggy.
  7. Once the cake is out of the oven, let it cool slightly for about 10 minutes. Then, slowly pour the warm syrup over the entire surface of the cake, allowing it to soak in thoroughly. The cake should absorb the syrup completely, becoming moist and flavorful.
  8. Allow the Revani to cool to room temperature before serving. This will give the flavors time to meld together and the syrup to fully penetrate the cake. Slice into squares and serve, enjoying the traditional taste of this Turkish dessert.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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