This easy-to-make Revani Cake recipe offers a sweet and light dessert that's popular throughout the Middle East and Mediterranean. Soaked in a tangy, lemon-infused simple syrup and topped with coconut flakes, this semolina cake is a refreshing treat that's sure to become a family favorite.
If you're looking for a dessert that's both exotic and comforting, then our revani cake recipe is your perfect match. This classic semolina cake, soaked in a light simple syrup, is a sweet treat that's enjoyed in countries like Greece, Turkey, and Egypt, promising a unique and delicious experience in every bite.
If you're a fan of the sweet and moist revani cake, you'll also enjoy exploring other semolina-based desserts. Try your hand at the equally delicious basbousa, the crumbly maamoul cookies with semolina, or the syrupy sekerpare for a change of pace.
❤️ WHY YOU’LL LOVE THIS RECIPE
- Delicious: The combination of semolina, coconut, and a sweet syrup creates a cake that's incredibly tasty and satisfying.
- Family Favorite: This Revani Cake is sure to become a family favorite. Its sweet, moist texture and rich flavor make it a hit with both kids and adults.
- Comfort Food: There's something incredibly comforting about a slice of this cake. It's the perfect treat to enjoy with a cup of tea or coffee.
- Surprisingly Simple: Despite its impressive flavors, this cake is surprisingly simple to make. Even if you're a beginner baker, you'll find this recipe easy to follow.
- Instagram-Worthy: With its golden-brown top and moist, fluffy interior, this Revani Cake is as beautiful as it is delicious. It's sure to earn you plenty of likes on Instagram.
More details about the ingredients and measurements are in the recipe card below!
- Semolina: This fine grain is the star of our cake, providing a unique texture and a slightly nutty flavor.
- Sugar: Sweetens the cake, but also helps to give it a golden brown color when baked. We’ll also use it to make the simple syrup.
- Buttermilk: Adds a slight tanginess to the cake and helps to tenderize the gluten in the flour, making the cake softer.
- Shredded Coconut: This adds a tropical twist to the cake, providing a slight crunch and a burst of coconut flavor.
- Lemon Juice: Adds a touch of acidity to the syrup, balancing the sweetness and enhancing the overall flavor.
🔪 HOW TO MAKE REVANI CAKE
Preheat Oven and Prep Pan: Preheat your oven to 180C/350F. Grease the bottom of a 10” deep baking pan with butter, then sprinkle semolina over it. Ensure the entire bottom of the pan is coated with semolina.
Beat Eggs and Sugar: In a mixing bowl, combine the eggs and vanilla extract. Beat these ingredients together for about three minutes until well mixed. Add sugar to the mixture and beat for another three minutes.
Add Buttermilk and Coconut: Pour in the buttermilk and oil into the mixture, and stir until they're combined. Add the shredded coconut to the bowl and mix it in.
Mix Dry Ingredients: Add the semolina, flour, baking powder, and salt to the mixture. Mix these ingredients until they're well combined. Avoid overmix.
Pour Batter: Pour the batter into the previously prepared baking pan. Use a butter knife to lightly run through the batter, eliminating any air bubbles. Place the pan in the middle shelf of your preheated oven and bake for 20 to 30 minutes. The cake is ready when it turns golden brown and a toothpick inserted into the middle comes out clean.
Make syrup: In a saucepan, combine all the syrup ingredients and cook on medium heat on the stovetop until it comes to a boil. Let the syrup boil for two minutes, then remove it from the heat. The syrup should be warm when pouring it over the hot cake.
Remove Cake and Pour Syrup: Remove the cake from the oven. Pour half of the syrup all over the cake and wait for a minute. If the cake absorbs the syrup quickly, it means that it needs more syrup. Add more as needed, but remember, you don't have to use all the syrup.
Check and Adjust: Evaluate the moisture of the cake. Depending on the semolina brand and flour, your cake might come out dry, which is fine, but it will need more syrup. If the cake is moist, it will need less syrup.
Garnish and Serve: If your kitchen is cold, cover the cake to allow the syrup to soak it properly. Alternatively, you can leave the cake uncovered until it reaches room temperature, then serve it. If desired, garnish with nuts or shredded coconut.
👩🏽🍳 PRO TIPS
- Choose the right oil: Avoid using olive oil in this cake recipe. A neutral-tasting oil like canola or vegetable oil will ensure the cake has the best flavor.
- Experiment with coconut: Both dried and freshly shredded coconut work well in this recipe. Feel free to use whichever you prefer or have on hand.
- Consider your dairy: If you're not a fan of the slight tanginess buttermilk brings, you can replace it with regular milk. This will give your Revani cake a more neutral flavor.
- Preheat your oven: Always preheat your oven 20 to 30 minutes before baking. This helps the cake bake evenly and achieve a perfect golden brown color.
- Room temperature ingredients: Ensure all your ingredients are at room temperature before starting. This helps them combine more easily and results in a smoother, more consistent batter.
- Spiced: For a warm, aromatic twist, try adding a teaspoon of ground cinnamon or cardamom to the batter. This will give your Revani Cake a subtle spiced flavor that's perfect for the colder months.
- Flavored Syrup: Instead of lemon juice, consider adding vanilla extract or another flavor you prefer to the syrup. This gives you the opportunity to customize the flavor of your revani cake.
- Toppings: Consider adding chopped nuts and shredded coconut on top before serving. Not only will it look great, but it’ll make the cake taste even better.
🍽️ HOW TO SERVE
- Looking for a dessert to impress? Try serving this Revani Cake with a scoop of vanilla ice cream and a sprinkle of toasted almonds. The cool ice cream and crunchy almonds add a lovely contrast to the warm, syrup-soaked cake.
- For a traditional Turkish tea time, pair this Revani Cake with a cup of strong, black Turkish tea. The robust flavor of the tea balances out the sweetness of the cake, making for a truly authentic experience.
- Revani Cake also makes a great portable snack. Simply cut a slice, wrap it in foil, and enjoy it on your next picnic or outdoor adventure. The cake's sturdy texture and sweet flavor make it a hit with both kids and adults.
💬 FREQUENTLY ASKED QUESTIONS
The batter for Revani Cake should be well combined but not overmixed. It should be smooth and pour easily into the baking pan. If it's too thick, it may result in a dense cake.
The cake is fully baked when it turns golden brown and a toothpick inserted in the middle comes out clean. This usually takes between 20 to 30 minutes at 180C/350F.
If the cake absorbs all the syrup quickly, it means that it might be a bit dry and needs more syrup. You don't have to use all the syrup, just add more as needed.
Yes, you can use regular milk instead of buttermilk in this recipe. The buttermilk adds a slight tangy flavor to the cake, but regular milk will work just fine.
- Refrigerate: After your Revani cake has cooled, store it in an airtightly sealed container in the fridge. It will keep well for up to 3 days.
- Reheat Instructions: To reheat, simply warm it in the microwave for a few seconds or in the oven at a low temperature until heated through. Be careful not to overheat, as it may dry out the cake.
- Freeze: Unfortunately, due to the syrupy nature of Revani cake, it is not suitable for freezing. The texture and flavor may change significantly after thawing.
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⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Revani cake (Rawani cake)
For the cake
- 1 ¼ cup fine semolina
- ¾ cup sugar
- ¾ cup all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cooking oil
- 1 cup buttermilk or regular milk
- 4 large eggs
- 2 teaspoon vanilla extract
- ½ cup shredded coconut
For the syrup
- 1 ½ cup water
- ¾ cup sugar
- 1 teaspoon lemon juice
Making the cake
- Preheat the oven to 180C/350F. Grease the bottom of a 10” deep baking pan with butter and sprinkle with semolina make sure to cover the bottom with semolina.
- In a mixing bowl, add the eggs and vanilla extract, beat until well combined for three minutes.
- Add the sugar and beat for another three minutes.
- Pour the buttermilk and oil, mix until combined.
- Add the shredded coconut and mix. Add the semolina, flour, baking powder, and salt. Mix the ingredients until well combined. Do not over mix.
- Pour the batter in the previously prepared baking pan. Run a butter knife lightly in the batter to remove any air bubbles. Bake in the middle shelf for 20 to 30 minutes or until it turns golden brown and a toothpick inserted in the middle of the cake comes out clean.
- Remove the cake from the oven. Pour half the syrup all over the cake and wait for a minute, if the cake absorbed the cake quickly it means that the cake needs more syrup. Add more as needed, you don’t have to use the whole syrup.
- Depending on the semolina brand and flour the cake might come out dry which is fine but will need more syrup, or the cake might be moist and needs less syrup.
- You can cover the cake to allow the syrup to soak it properly if your kitchen is cold. Or you can leave the cake uncovered until it comes to room temperature and then serve it.
- Garnish with nuts or shredded coconut.
Making the syrup
- In a saucepan, add all the ingredients and let cook on medium heat on stovetop until it comes to a boil.
- Let the syrup boil for two minutes and then remove from heat.
- The syrup should be warm when pouring it over the hot cake.
- Instead of lemon juice add vanilla extract or any flavor you prefer to the syrup.
- Do not use olive oil in this cake, the cake will taste good.
- I used dried coconut and freshly shredded coconut in the cake and both came out great.
- You can omit the buttermilk if you don’t like a slightly tangy flavor in the cake and replace it with milk.
- Always preheat the oven 20 to 30 minutes before using it, it will help the cake to bake evenly.
- All the ingredients must be at room temperature. You can use a hand blender if you wish.