Name: Semolina Turkish Cake: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 180 min
Yield: 12-16 servings
Ingredients: 1 ½ cups fine semolina; 1 cup all-purpose flour; 1 ½ cups granulated sugar; 1 cup plain yogurt (full-fat recommended); 1 cup vegetable oil; 4 large eggs; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; ½ teaspoon lemon zest (optional); Pinch of salt; 2 cups granulated sugar; 2 cups water; 1 tablespoon lemon juice; 1 teaspoon rose water or orange blossom water (optional); Blanched almonds or pistachios (halved or chopped)

Semolina Turkish Cake, or "Revani" as it's known in Turkey, is a dessert that has graced tables for centuries, and I'm thrilled to share my take on this classic with you. Imagine a cake that's both delightfully moist and subtly sweet, infused with the delicate aroma of citrus and soaked in a light, fragrant syrup. Sounds tempting, right?

This isn't just any cake; it's a taste of history. Revani's origins can be traced back to the Ottoman Empire, where it was a staple in the imperial kitchens. Its popularity quickly spread throughout the region, becoming a beloved treat in many countries with Ottoman influences. The beauty of Semolina Turkish Cake lies in its simplicity and the unique texture that semolina flour provides. It creates a slightly grainy, yet incredibly tender crumb that's unlike anything you've probably tasted before.

What makes Revani so irresistible? For me, it's the perfect balance of flavors and textures. The semolina gives it a satisfying bite, while the syrup ensures it stays incredibly moist. The hint of lemon or orange zest brightens the whole experience, making it a truly refreshing dessert. Plus, it's surprisingly easy to make! Whether you're a seasoned baker or just starting out, this recipe is sure to impress. So, let's get baking and bring a little taste of Turkey into your kitchen!

Ingredients:

For the Cake:

1 ½ cups fine semolina
1 cup all-purpose flour
1 ½ cups granulated sugar
1 cup plain yogurt (full-fat recommended)
1 cup vegetable oil
4 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon lemon zest (optional, but adds a lovely brightness)
Pinch of salt

For the Syrup:

2 cups granulated sugar
2 cups water
1 tablespoon lemon juice
1 teaspoon rose water or orange blossom water (optional, for fragrance)

For Garnish:

Blanched almonds or pistachios (halved or chopped)

Preparing the Cake Batter:

Combine Dry Ingredients: In a large bowl, whisk together the semolina, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest (if using). Make sure everything is evenly distributed. This ensures that the leavening agents work properly and the flavors are well-balanced.
Incorporate Wet Ingredients: In a separate bowl, whisk together the yogurt, vegetable oil, eggs, and vanilla extract until well combined. The mixture should be smooth and homogenous.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. A few lumps are okay.
Rest the Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes, or even up to an hour. This allows the semolina to absorb the liquid, resulting in a moister and more tender cake. This step is crucial for the cake's texture.

Baking the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center of the oven for even baking.
Prepare the Baking Pan: Grease a 9x13 inch baking pan with butter or cooking spray. You can also line the bottom of the pan with parchment paper for easy removal. This will prevent the cake from sticking to the pan.
Pour Batter into Pan: Pour the rested batter into the prepared baking pan and spread it evenly.
Decorate with Nuts: Arrange the blanched almonds or pistachios on top of the batter in a decorative pattern. You can create rows, a grid, or simply scatter them randomly. The nuts add a lovely visual appeal and a delightful crunch.
Bake the Cake: Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched. Keep a close eye on it during the last few minutes of baking to prevent it from burning.
Cool Slightly: Remove the cake from the oven and let it cool in the pan for about 10 minutes before cutting. This allows the cake to firm up slightly, making it easier to handle.

Preparing the Syrup:

Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water.
Bring to a Boil: Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
Simmer: Once the sugar is dissolved and the mixture is boiling, reduce the heat to low and simmer for 10-15 minutes, or until the syrup has thickened slightly. It should coat the back of a spoon.
Add Lemon Juice and Flavorings: Remove the saucepan from the heat and stir in the lemon juice and rose water or orange blossom water (if using). The lemon juice adds a touch of acidity that balances the sweetness of the syrup, while the floral waters add a delicate fragrance.
Let Cool Slightly: Allow the syrup to cool slightly before pouring it over the cake. It should be warm, but not scalding hot.

Soaking the Cake:

Cut the Cake: While the cake is still warm (but not too hot), cut it into squares or diamonds using a sharp knife. Cutting the cake while it's warm allows the syrup to penetrate more easily.
Pour the Syrup: Slowly and evenly pour the warm syrup over the cut cake. Make sure to saturate all the pieces, allowing the syrup to seep into the cracks and crevices. You may need to pour the syrup in stages, allowing it to absorb before adding more.
Let the Cake Absorb: Let the cake sit at room temperature for at least 2-3 hours, or even overnight, to allow it to fully absorb the syrup. The longer it sits, the moister and more flavorful it will become. This is a crucial step for achieving the perfect texture.

Serving and Storing:

Serve: Serve the semolina cake at room temperature. It's delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Store: Store any leftover cake in an airtight container at room temperature for up to 3 days. The cake will continue to become moister over time as it absorbs more of the syrup.

Tips for Success:

Use Fresh Ingredients: Using fresh ingredients, especially eggs and yogurt, will result in a better-tasting cake.
Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
Rest the Batter: Resting the batter is essential for a moist and tender cake. Don't skip this step!
Adjust Sweetness: If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or the syrup.
Experiment with Flavors: Feel free to experiment with different flavorings, such as cardamom, cinnamon, or orange zest.
Watch the Baking Time: Baking times may vary depending on your oven. Keep a close eye on the cake and adjust the baking time as needed.
Patience is Key: Allow the cake to fully absorb the syrup before serving. This will ensure that it is moist and flavorful.

Variations:

Coconut Semolina Cake: Add ½ cup of shredded coconut to the cake batter for a coconut-flavored twist.
Orange Semolina Cake: Replace the lemon zest with orange zest and add a tablespoon of orange juice to the syrup.
Nutella Semolina Cake: Swirl a few tablespoons of Nutella into the batter before baking for a chocolate-hazelnut flavor.
Rosewater Semolina Cake: Increase the amount of rosewater in the syrup for a more pronounced floral flavor.

Troubleshooting:

Cake is Dry: Make sure you are not overbaking the cake. Also, ensure that you are using enough syrup to saturate the cake.
Cake is Soggy: You may have used too much syrup. Reduce the amount of syrup next time.
Cake is Not Rising: Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter.
Cake is Burning: Lower the oven temperature slightly and bake for a longer time. You can also tent the cake with foil during the last few minutes of baking to prevent it from burning.

Conclusion:

This Semolina Turkish Cake is more than just a dessert; it's an experience, a journey to the heart of Turkish flavors, and a guaranteed crowd-pleaser. I truly believe you'll find yourself making this cake again and again. The unique texture, the delicate sweetness, and the fragrant syrup combine to create something truly special. It's a must-try for anyone who appreciates a good cake and wants to explore new culinary horizons. Why is it a must-try? Well, beyond the incredible taste, it's surprisingly simple to make. The ingredients are readily available, and the steps are straightforward, even for beginner bakers. You don't need any fancy equipment or complicated techniques. Plus, the semolina flour gives it a wonderful, slightly grainy texture that sets it apart from your average sponge cake. It's moist, flavorful, and utterly addictive. The syrup, infused with lemon and orange, adds a bright, citrusy note that perfectly complements the nutty semolina. But the best part? It's incredibly versatile! While I love serving it warm, straight from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream, there are so many other ways to enjoy it. For a richer experience, try adding chopped nuts, like pistachios or almonds, to the batter. You could also experiment with different citrus fruits in the syrup, such as grapefruit or lime. A sprinkle of shredded coconut on top adds a lovely tropical twist. Here are a few serving suggestions to get you started:

Serving Suggestions:

Classic: Warm slice with vanilla ice cream or whipped cream.
Citrus Burst: Garnish with orange zest and a sprig of mint.
Nutty Delight: Sprinkle with chopped pistachios or almonds.
Breakfast Treat: Enjoy a slice with your morning coffee or tea.
Elegant Dessert: Serve with a side of Turkish coffee for an authentic experience.

Don't be afraid to get creative and experiment with different flavors and toppings. This Semolina Turkish Cake is a blank canvas, waiting for your personal touch. I've even tried adding a hint of rosewater to the syrup for a more floral aroma, and it was absolutely divine! I'm so confident that you'll love this recipe that I urge you to give it a try. It's the perfect dessert for any occasion, from a casual weeknight treat to a special celebration. Imagine the smiles on your family's faces when they taste this delicious cake. Picture yourself impressing your friends with your newfound baking skills. This recipe is a guaranteed winner. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! And most importantly, don't forget to share your experience with me. I'd love to hear how your Semolina Turkish Cake turned out, what variations you tried, and what your family and friends thought. Leave a comment below, tag me on social media, or send me an email. I can't wait to see your creations! Happy baking!