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Revani with cardamom, syrup-soaked semolina cake cut into squares
Moist cardamom-scented revani cake soaked in lemon syrup

Cardamom-scented revani (semolina cake)

Author: Flavelo
Recipes Cakes and Desserts Starters
Revani is a classic, syrup-soaked cake that began its conquest from the kitchens of the Ottoman Empire. The secret lies in the texture: thanks to the graininess of the semolina, the sponge doesn't become soggy from the abundant syrup poured over it, but absorbs it like a sponge, keeping every bite juicy and sweet. The addition of cardamom and lemon brings freshness and an exotic aroma to the otherwise very sweet base, making this simple dessert elegant.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Electric whisk
  • Baking tray (approx. 20x30 cm)
  • Saucepan for syrup

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Start with the syrup: boil the water with the 200g sugar. Simmer for 10 minutes, then add the lemon juice and set aside to cool completely.

Tip: The citric acid prevents the sugar from recrystallising in the cold syrup.
2 ✓

For the batter, beat the eggs with the 150g sugar until pale and very frothy (approx. 5 minutes).

Tip: The air beaten into the eggs helps the baking powder to aerate the mix.
3 ✓

Stir in the yoghurt, then fold in the semolina, flour, baking powder, cardamom, and lemon zest. Mix only until combined.

Tip: Do not overmix, as the gluten in the flour will make the batter tough.
4 ✓

Pour into a buttered baking tray and let stand for 10 minutes before baking.

Tip: This resting time is important for the semolina to absorb moisture (hydrate), resulting in a softer finish.
5 ✓

Bake at 180°C for 30-35 minutes until the top is golden brown. Check with a skewer.

Tip: The cake is ready when the centre has set.
6 ✓

Slowly ladle the cold syrup over the hot cake. Let stand for at least 1 hour to absorb.

Tip: The temperature difference is key: the pores suck in the liquid (capillary action).

Recipe FAQ

Why didn't it absorb the syrup?
The rule: either the cake is hot and the syrup is cold, or vice versa. If both are hot, it gets soggy; if both are cold, it won't soak it up.
What semolina should I use?
Traditional fine semolina is perfect.

Ingredients

  • 200 g Semolina
  • 100 g Plain flour
  • 250 g Natural yoghurt
  • 150 g Sugar (for the batter)
  • 3 whole Eggs
  • 1 tbsp Baking powder
  • 0.5 tsp Ground cardamom
  • 1 tsp Grated lemon zest
  • 300 ml Water (for syrup)
  • 200 g Sugar (for syrup)
  • 1 tbsp Lemon juice (for syrup)