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Cinnamon spiced revani squares on a plate
Moist, amber-coloured cinnamon revani cake topped with almonds

Cinnamon spiced revani

Author: Flavelo
Recipes Cakes and Desserts
A cornerstone of Turkish confectionery is the art of syrup soaking. Revani is special due to the grainy texture of semolina, which drinks up the lemon syrup like a sponge without falling apart. The warmth of cinnamon balances the intense sweetness, creating a harmonious, fragrant dessert that truly comes into its own the next day.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Hand mixer: Essential for whisking the eggs.
  • High-sided baking tray (approx. 20x30 cm): So the syrup doesn't run out.
  • Silicone brush: For greasing the tray.
  • Saucepan: For making the syrup.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

First, make the syrup: in a saucepan, bring the water and 250g sugar to the boil. Simmer gently for 5-8 minutes until slightly thickened, then stir in the lemon juice. Remove from heat and let cool completely.

Tip: The acidity of the lemon juice prevents the sugar from crystallising again as it cools (invert sugar formation).
2 ✓

Preheat the oven to 180°C (standard setting). Grease the baking tray thinly with butter.

Tip: Greasing helps caramelisation at the edges and prevents sticking.
3 ✓

Whisk the eggs with 100g sugar on high speed until pale. It's ready when the volume has multiplied, the colour is pale yellow, and the texture resembles thick cream.

Tip: The air bubbles whisked into the eggs will lift the cake (physical leavening).
4 ✓

Drizzle the oil and yoghurt into the egg foam, then mix on low speed just until combined.

Tip: The fat (oil) and acid (yoghurt) make the cake moist.
5 ✓

In a separate bowl, mix the dry ingredients: semolina, flour, baking powder, and cinnamon. Fold this mixture into the wet batter in batches using a spatula.

Tip: Do not overmix, or the gluten in the flour will activate, making the cake rubbery instead of crumbly.
6 ✓

Pour the batter into the prepared tray and smooth the top. Bake on the middle shelf for approx. 30-35 minutes. Test with a skewer: if it comes out clean and the top is golden brown, it is done.

Tip: Do not open the oven door for the first 20 minutes, or the thermal shock will cause the cake to collapse.
7 ✓

Remove the hot cake and immediately ladle the cold syrup over it. Wait for one ladleful to be absorbed before adding the next.

Tip: Due to the temperature difference (hot cake + cold liquid), the capillaries expand, and the cake soaks up flavours like a sponge.
8 ✓

Let stand at room temperature for at least 2 hours (but preferably overnight), then sprinkle with almonds or coconut before serving.

Tip: During resting, the semolina swells and softens from the syrup.

Recipe FAQ

Why didn't it absorb the syrup?
Likely there wasn't enough temperature difference. The rule: hot cake, cold syrup (or vice versa).
Why did the cake sink?
You opened the oven door too early, or didn't whisk the eggs firmly enough.
How should I store it?
At room temperature, covered. In the fridge, the sugar may crystallise and the cake can harden.

Ingredients

  • 150 g Semolina
  • 100 g Plain flour (sifted)
  • 100 g Caster sugar (for the batter)
  • 3 medium Eggs (room temperature)
  • 150 g Natural yoghurt
  • 100 ml Sunflower oil
  • 1 tsp Ground cinnamon
  • 1 sachet Baking powder
  • 250 g Granulated sugar (for the syrup)
  • 300 ml Water (for the syrup)
  • 1 tbsp Fresh lemon juice
  • 1 tsp Butter (for greasing)
  • 50 g Flaked almonds or desiccated coconut