Revani (Semolina Cake)

Lighter than baklava, but just as syrupy.

Revani (Semolina Cake) 💛

This Turkish and Greek classic was one of my favorite “new” bakes of 2025.

I challenged myself to go beyond leavened breads and pizza, but used some of my pizza tools for this one (like the Detroit-style pan and the Volt 2). This cake was a perfectly golden, fluffy semolina sponge that soaked up syrup like a dream.

The great thing about this cake is that it is relatively pantry-friendly. For the syrup, you’ll only need water, sugar, lemon, a cinnamon stick (optional), and orange blossom water (also optional). For the cake, you’ll need, eggs, yogurt, olive oil, sugar, semolina, orange or lemon zest, baking powder, vanilla extract, and coconut flakes (optional)

I added the orange blossom water, lemon juice, and the cinnamon stick to my syrup. I find that the orange blossom water adds a beautiful fragrance to it. It is very potent, so you may want to dial back to just 1 tsp here.

For a 10x13 or 10x14 Detroit pan:

Syrup

• 3 cups (720g) water

• 3 cups (600g) granulated sugar

• 1/2 lemon (rind and slice)

• Cinnamon Stick (optional)

• 2 tsp orange blossom water (optional)

Cake

• 3 large eggs

• 1 cup (240g) plain yogurt

• 1/2 cup olive oil (110g)

• 1 cup (200g) granulated sugar

• 1 cup (120g) semolina (fine preferred)

• 1 cup (120g) AP flour

• Zest of 1/2 lemon or 1 orange

• 2-3 teaspoons (8-12g) baking powder

• 1 tsp vanilla extract

• 1/2 cup coconut flakes (optional)

Instructions

Prepare the Syrup

Prepare the syrup first, as it must be completely cool before pouring over the hot cake.

1. In a saucepan, combine water, sugar, and cinnamon stick (if using).

1. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.

2. Once boiling, reduce the heat to low and let it simmer gently for about 5-10 minutes until it thickens slightly.

3. Add the lemon slice and juice.

4. Remove from heat and add the orange blossom water (if using).

5. allow the syrup to cool down completely.

Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour the baking pan (this makes it easier to remove the cake once finished).

2. In a large mixing bowl, beat the eggs and sugar until they are pale, frothy, and their volume has increased significantly (about 4-5 minutes).

3. Whisk in the yogurt, olive oil oil, and orange zest and vanilla extract (if using) until well combined.

4. Add the dry ingredients (semolina, all-purpose flour, baking powder).

5. Gradually fold the dry ingredients into the wet mixture until a smooth batter forms. Avoid overmixing.

Bake and Soak the Cake

1. Pour the batter into your prepared pan and smooth the top with a spatula. I like to tap the pan on the counter to remove air bubbles and even out the batter.

2. Bake in the preheated oven for approximately 25-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

3. Slowly and evenly ladle the cooled syrup over the warm cake, allowing each ladleful to soak in.

4. Allow the cake to cool completely and rest for at least 1-2 hours (ideally overnight in the fridge) so the syrup is fully absorbed and the flavors meld.

Cut, Garnish, and Serve

Garnish each piece with shredded coconut flakes or ground pistachios before serving. Revani pairs excellently with coffee, tea, or a scoop of vanilla ice cream.