Revani: A Soft, Syrup-Soaked Semolina Cake with Timeless Flavor

Introduction

Revani is a classic syrup-soaked dessert that holds a cherished place in Middle Eastern and Mediterranean kitchens. Made with semolina and soaked in fragrant sugar syrup, this cake is known for its moist texture, delicate crumb, and comforting sweetness. Unlike butter-heavy cakes, Revani feels light yet satisfying, making it perfect after a hearty meal or alongside a cup of tea or coffee. I tested this recipe several times to achieve the ideal balance between softness and structure, and using semolina proved essential for absorbing the syrup without becoming soggy. What makes Revani truly special is its simplicity. With humble pantry ingredients and a straightforward method, it delivers a dessert that feels both traditional and elegant. This is a recipe that has stood the test of time for good reason.

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Why You’ll Love This Recipe

This recipe is easy to make, wonderfully moist, and full of nostalgic flavor. The semolina gives the cake a unique texture, while the syrup keeps it tender for days. Revani is perfect for make-ahead desserts and special gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Semolina is the key ingredient, giving Revani its signature texture and ability to absorb syrup.

All-purpose flour provides structure and balances the softness of the semolina.

Granulated sugar sweetens the cake and contributes to a tender crumb.

Yogurt adds moisture and a slight tang that balances the sweetness.

Vegetable oil keeps the cake soft and light without heaviness.

Eggs help bind the batter and provide structure.

Baking powder allows the cake to rise evenly.

Vanilla extract adds gentle warmth and aroma.

Lemon zest brings freshness and brightness to the cake.

Water forms the base of the syrup.

Sugar creates the soaking syrup that defines the dessert.

Lemon juice balances the syrup and prevents it from tasting overly sweet.

Directions

Begin by preparing the syrup. Combine water and sugar in a saucepan and bring to a boil. Reduce heat and simmer briefly, then stir in lemon juice. Set aside to cool completely.

Preheat the oven and grease a baking pan. In a bowl, whisk together eggs and sugar until light. Add yogurt, oil, vanilla extract, and lemon zest, mixing until smooth. Stir in semolina, flour, and baking powder until just combined.

Pour the batter into the prepared pan and bake until golden and set. Once baked, remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake. Allow it to absorb fully and cool before slicing.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe serves approximately twelve portions. Preparation takes about 20 minutes, baking takes around 35 minutes, and soaking time requires at least 30 minutes before serving.

Storage/reheating

Store Revani covered at room temperature for up to two days or refrigerate for up to five days. This cake is best served at room temperature and does not require reheating.

Variations and Customizations

Revani can be customized while keeping its traditional character. You can flavor the syrup with orange blossom water or rose water for a more aromatic version. I tested this recipe with orange zest added to the syrup, and it added a beautiful citrus note.

For added texture, sprinkle coconut flakes or chopped nuts over the cake before baking. You can also use orange juice instead of lemon juice in the syrup for a softer citrus profile. Each variation keeps the cake moist and fragrant while offering subtle differences in flavor.

FAQs

Why is semolina important in Revani?

It absorbs syrup well and gives the cake its signature texture.

Can I make Revani ahead of time?

Yes, it tastes even better the next day.

Should the syrup be hot or cold?

Cold syrup should be poured over hot cake.

Can I use butter instead of oil?

Oil is preferred for a lighter texture.

Why did my cake turn dense?

Overmixing the batter can cause density.

Can I freeze Revani?

Freezing is not recommended due to syrup texture.

Is Revani very sweet?

It is sweet but balanced with lemon.

Can I skip the yogurt?

Yogurt is important for moisture and balance.

How do I cut clean slices?

Allow the cake to cool fully before slicing.

What pairs well with Revani?

Tea or Turkish coffee pair beautifully.

Conclusion

Revani is a beautifully simple dessert that showcases how basic ingredients can create something truly special. Soft, syrup-soaked, and delicately flavored, this semolina cake is perfect for gatherings, celebrations, or quiet moments with tea. Easy to prepare and even better with time, Revani is a timeless recipe that deserves a place in every home baker’s collection.

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