Revani (Revani) — Turkish Semolina Cake Soaked in Lemon Syrup

• 350 ggranulated sugar
• 360 mlwater
• 60 mllemon juice (fresh)
• 2 tsplemon zest
• 180 gfine semolina
• 120 gall-purpose flour
• 2 tspbaking powder
• 0.5 tspfine salt
• 3eggs (large, about 150 g without shells)
• 240 gplain yogurt (full-fat preferred)
• 120 mlsunflower oil (or other neutral oil)
• 2 tspvanilla extract
• 10 gunsalted butter (for greasing the pan)
• 30 gpistachios (finely chopped) (optional garnish)

Instructions

1. 1

   Make the lemon syrup first so it has time to cool. In a saucepan, combine 350 g sugar and 360 ml water and bring to a boil over medium-high heat, stirring for 30–45 seconds to dissolve the sugar. Reduce to a steady simmer for 8 minutes, then stir in 60 ml lemon juice and 2 tsp lemon zest and simmer 2 minutes more; remove from heat and cool completely.

2. 2

   Preheat the oven to 175°C and set a rack in the middle. Grease a 23×33 cm baking pan with 10 g butter, making sure to coat the corners well. If you want very neat slices, line the base with parchment after greasing, then butter the parchment lightly.

3. 3

   Whisk the dry ingredients to distribute the leavening evenly. In a bowl, whisk together 180 g fine semolina, 120 g flour, 2 tsp baking powder, and 0.5 tsp salt until uniform. This prevents streaks of baking powder and keeps the crumb even.

4. 4

   Build the batter with good aeration for a lighter revani. In a large bowl, beat 3 eggs with 180 g sugar for 2–3 minutes until the mixture looks paler and slightly thickened. Whisk in 240 g yogurt, 120 ml sunflower oil, and 2 tsp vanilla extract until smooth and glossy.

5. 5

   Combine wet and dry gently to avoid a tough cake. Add the dry mixture to the wet mixture and fold with a spatula just until no dry pockets remain, scraping the bottom of the bowl. Let the batter stand for 5 minutes so the semolina hydrates, which improves the classic tender-yet-grainy texture.

6. 6

   Bake until golden and set through the center. Pour the batter into the prepared pan and level the top with an offset spatula, then tap the pan twice to release large air bubbles. Bake for 28–35 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.

7. 7

   Soak correctly: hot cake, cool syrup for the best absorption without sogginess. As soon as the cake comes out, cut it into 12 equal rectangles or diamonds while it is still hot. Slowly pour the completely cooled syrup evenly over the hot cake, pausing between pours so it absorbs rather than pooling.

8. 8

   Rest before serving so the syrup distributes all the way through. Let the revani stand at room temperature for at least 2 hours, uncovered for the first 30 minutes, then lightly covered. Sprinkle with 30 g chopped pistachios just before serving for color and a gentle crunch.