Quick Recipe Version (TL;DR)
Quick Ingredients
- 1½ cups (240 g) fine semolina
- 1 cup (125 g) all-purpose flour
- 2 tsp baking powder, ¼ tsp fine salt
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar (for cake)
- 1 cup (240 g) plain full-fat yogurt
- ½ cup (113 g) unsalted butter, melted and cooled slightly (or neutral oil)
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 2 cups (400 g) sugar + 2¼ cups (540 ml) water (for syrup)
- Peel of 1 lemon or orange (strips) + 2 tbsp fresh lemon juice
- 2–3 tbsp finely chopped pistachios or shredded coconut for garnish (optional)
Do This
- 1. Make syrup: simmer 2 cups sugar, 2¼ cups water, citrus peel for 8–10 minutes. Stir in lemon juice, cool completely.
- 2. Preheat oven to 350°F (180°C). Grease and flour a 9×13 in (23×33 cm) baking pan.
- 3. Whisk eggs and ¾ cup sugar until pale. Add yogurt, melted butter, vanilla, and lemon zest.
- 4. Fold in semolina, flour, baking powder, and salt until just combined. Rest batter 5–10 minutes.
- 5. Pour into pan, smooth top, bake 30–35 minutes until golden and a toothpick comes out clean.
- 6. While cake is hot, score into squares or diamonds and slowly pour cooled syrup evenly over the surface.
- 7. Cool at least 30 minutes to absorb syrup. Garnish with pistachios or coconut, slice fully, and serve with tea.
Why You’ll Love This Recipe
- Classic Mediterranean comfort: tender semolina sponge soaked in fragrant citrus syrup.
- Perfect make-ahead dessert that actually tastes better the next day.
- Simple pantry ingredients, but impressive enough for guests.
- Cut into tidy small squares that are ideal with afternoon tea or coffee.
Grocery List
- Produce: 2 lemons, 1 orange (optional but recommended for extra aroma)
- Dairy: Plain full-fat yogurt, unsalted butter, 4 large eggs
- Pantry: Fine semolina, all-purpose flour, granulated sugar, baking powder, vanilla extract, fine salt, pistachios or shredded coconut (optional)
Full Ingredients
For the Citrus Syrup
- 2 cups (400 g) granulated sugar
- 2¼ cups (540 ml) water
- Peel of 1 lemon or 1 orange, cut into wide strips (avoid too much white pith)
- 2 tbsp fresh lemon juice (from 1 lemon)
For the Revani Semolina Cake
- 1½ cups (240 g) fine semolina
- 1 cup (125 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp fine salt
- 4 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 cup (240 g) plain full-fat yogurt, at room temperature
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- Or use ½ cup (120 ml) neutral oil, such as sunflower or grapeseed
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
For the Pan and Garnish
- Butter or oil, for greasing the pan
- 1–2 tbsp flour or semolina, for dusting the pan
- 2–3 tbsp finely chopped unsalted pistachios, for garnish (optional)
- Or 2–3 tbsp unsweetened shredded coconut, for garnish (optional)
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Preheat your oven to 350°F (180°C), placing a rack in the center. Lightly grease a 9×13 inch (23×33 cm) baking pan with butter or oil, making sure to get into the corners. Dust the greased pan with a little flour or semolina, tap around to coat, then shake out any excess. This helps the cake release cleanly and gives the sides a delicate texture.
Step 2: Make the citrus syrup and let it cool
In a medium saucepan, combine the 2 cups (400 g) sugar and 2¼ cups (540 ml) water. Add the lemon or orange peel strips. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely. Once boiling, reduce the heat to medium-low and simmer without stirring for 8–10 minutes, until the syrup slightly thickens and reduces a little. You are aiming for a light syrup, not a heavy caramel.
Remove the pan from the heat and stir in the 2 tbsp fresh lemon juice. Let the syrup cool to room temperature while you prepare and bake the cake. Remove the citrus peel before using, if you prefer. For the best texture, you want cool syrup going onto a hot cake.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the semolina, flour, baking powder, and salt until evenly combined. Break up any lumps of semolina or flour with the whisk. Set this bowl aside. Pre-mixing the dry ingredients ensures the baking powder is evenly distributed, giving you a light, even crumb.
Step 4: Whisk the eggs, sugar, and wet ingredients
In a large mixing bowl, add the 4 eggs and ¾ cup (150 g) sugar. Using a hand mixer or a whisk, beat for 2–3 minutes until the mixture looks pale, slightly thickened, and a bit foamy. This step helps give the cake a soft, sponge-like texture.
Add the yogurt, melted (but not hot) butter, vanilla extract, and lemon zest. Whisk until everything is smooth and well combined. The batter will look creamy and glossy at this stage.
Step 5: Combine wet and dry, then rest the batter
Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula or whisk just until no dry pockets remain. Try not to overmix; a few small lumps are fine. The batter will be fairly thick but pourable.
Let the batter rest in the bowl for 5–10 minutes. This short rest allows the semolina to hydrate slightly, which gives the finished cake a finer, more tender crumb.
After resting, give the batter one last gentle stir, then pour it into the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top.
Step 6: Bake until golden and fragrant
Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is a deep golden color and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges will pull slightly away from the sides of the pan.
If your oven has hot spots, rotate the pan after about 20 minutes for even browning. Avoid opening the oven too early, as this can make the cake sink.
Step 7: Soak with syrup, cool, garnish, and serve
As soon as the cake comes out of the oven and is still very hot, use a sharp knife to gently score the top into small squares or diamond shapes, cutting about halfway down. This helps the syrup soak in neatly and gives you clean serving portions later.
Slowly pour the cooled citrus syrup evenly over the entire surface of the hot cake, starting from the edges and moving toward the center. The cake will sizzle slightly and begin to drink up the syrup. Go slowly so it has time to absorb; it may look like a lot of liquid, but the semolina will soak it all in.
Let the cake rest at room temperature for at least 30–45 minutes, or until most of the syrup is absorbed and the cake is just slightly warm. Before serving, sprinkle the top with finely chopped pistachios or shredded coconut, if using. Follow your scored lines to cut all the way through into small squares or diamonds. Serve on small plates with hot tea or coffee.
Pro Tips
- Use fine semolina: Fine semolina (sometimes labeled as “durum wheat semolina”) gives the softest texture. Coarse semolina will make the cake grainier.
- Room temperature ingredients: Let eggs and yogurt come to room temperature for better mixing and a more even rise.
- Cool syrup, hot cake: For the best soak and texture, always pour fully cooled syrup over a freshly baked, hot cake.
- Do not overbake: Take the cake out as soon as it is golden and a toothpick tests clean. An overbaked sponge will not absorb syrup as beautifully.
- Rest before serving: Revani improves as it sits. If you can, let it rest for several hours or overnight so the flavors and texture fully develop.
Variations
- Coconut Revani: Replace ½ cup (80 g) of the semolina with unsweetened shredded coconut and top generously with more coconut after soaking with syrup.
- Orange Almond Revani: Use orange zest instead of lemon zest in the batter, flavor the syrup with orange peel, and sprinkle toasted slivered almonds on top instead of pistachios.
- Rose or Orange Blossom: After removing the syrup from the heat, stir in 1–2 tsp rose water or orange blossom water for a floral Middle Eastern twist. Add gradually and taste as you go; these flavors can be strong.
Storage & Make-Ahead
Once completely cooled, cover the pan tightly with plastic wrap or a lid. The cake keeps well at room temperature for up to 3 days, thanks to the syrup. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving for the best flavor and texture.
Revani is an excellent make-ahead dessert. In fact, many people prefer it the next day when the syrup has fully settled and the citrus aroma has mellowed. You can bake and soak the cake the day before serving, then simply garnish and cut into neat squares just before guests arrive.
To freeze, cut into squares, wrap each piece tightly in plastic wrap, and place in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Nutrition (per serving)
Approximate values per square (1 of 20): about 260 calories, 9 g fat, 40 g carbohydrates, 1 g fiber, 26 g sugar, 5 g protein, 120 mg sodium. Values will vary based on specific ingredients, garnishes, and portion size.
