Skip to Content

Blueberry Lemon Revani Tarifi

Revani Tarifi is an easy Turkish sponge cake. Flavored sugar syrup is poured over a hot cake resulting in a delicately flavored sweet cake traditionally garnished with almonds, coconut or ground pistachios.

A slice of Revani Tarifi on a white plate.

When I first heard about Revani, I was immediately drawn in. I watched a video that was in Turkish and I only had an idea of the ingredients. What struck me about this recipe was how easy it was and the part where the syrup is absorbed into the cake. This is essentially a semolina sponge cake.

Revani Tarifi is a traditional Turkish cake that is not unique to Turkey. It is made throughout the Mediterranean and the Middle East. My first Revani Tarifi was a more traditional one. The main flavor is lemon. It is a delicately flavored cake. It is perfect for tea time and maybe even an indulgent breakfast. This cake was so easy to make I yearned to put my own spin on it. Today we are making Blueberry Lemon Revani Tarifi in celebration of Summer.

Most Revani recipes are made with semolina flour. Some families have branched out to using polenta, possibly due to what was available at the time. I was curious and made this Revani with polenta. Are you on team semolina forever or are you open to new ideas? Leave a comment below.

If you want to make one to freeze, simply wrap in plastic wrap then in foil. It should keep for up to three months. Just thaw at room temperature.

How to Make Revani Tarifi Step-by-Step

Wet ingredients in a food processor.
Place wet ingredients in a food processor. Mix for one minute. Add dry ingredients and mix for 15 more seconds.
Pouring batter into round pan.
Pour cake batter into a greased pan. I used a 10 inch round pan, you may use a square one too. You may also use a larger pan, your cake will be thinner and cook faster though.
A baked Revani Tarifi.
Bake at 350F (170C) until the middle is firm, the cake has pulled away from the sides and there is at least some golden color to the crust. This will take between 30 and 45 minutes depending on the size of pan you use and your oven. Keep a close eye out after 30 minutes.
Pouring sugar syrup over cake.
While the cake is baking, make the sugar syrup on the stove top. Use equal amounts of water and sugar and heat until sugar is dissolved. Add flavorings and stir, set aside. When the cake is done baking, pour syrup over cake and let absorb.
Revani Tarifi absorbing sugar syrup.
Pro Tip – If you cut the cake first, the syrup will absorb faster.
The cake absorbed all of the syrup.
Once the syrup is absorbed, you may remove the cake from your pan by running a spatula or knife along the edge of the cake separating it from the side of the pan. Invert on a plate then re-invert onto a cake stand.
Garnishing cake with blueberries and coconut flakes.
Garnish with your favorite garnishes. If you want to stay traditional, use blanched almonds, shredded coconut or ground pistachios. Since I made a blueberry version, I used blueberries and coconut.
The finished Revani Tarifi.
There is no wrong way to garnish, be creative and have fun!
Two slices of Revani Tarifi.
The best Revani Tarifi is one that is shared with friends.
A fork full of cake.
Bon Appetit!

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

A slice of Revani Tarifi on a white plate.

Blueberry Lemon Revani Tarifi

Yield: 1 cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Revani Tarifi is an easy Turkish sponge cake. Flavored sugar syrup is poured over a hot cake resulting in a delicately flavored sweet cake traditionally garnished with almonds, coconut or ground pistachios.

Ingredients

Wet Ingredients

  • 3 large eggs
  • 1 cup of baker sugar, also known as castor sugar (superfine sugar)
  • 1/2 cup neutral tasting oil
  • 1 cup milk
  • 1 Tbs vanilla extract
  • 2 cups of blueberries (if frozen, thaw first)
  • grated lemon zest of one lemon

Dry Ingredients

  • 2 cups of polenta
  • 1 cup of all purpose flour
  • 1 1/2 tsp baking powder

Flavored Syrup

  • 1 1/2 cup of water
  • 1 1/2 cup of granulated sugar
  • 1 Tbs fresh grated ginger
  • Juice of one lemon

Optional Garnish

  • coconut flakes, either sweetened or unsweetened 
  • blueberries
  • blanched almonds, skins removed
  • ground pistachios. 

Instructions

  1. In a food processor add wet ingredients and mix for one minute.
  2. Add dry ingredients and mix for 15 seconds.
  3. Pour batter into a greased 10-12 inch round pan.  Let sit for one hour for the semolina flour to absorb the liquid ingredients.
  4. While the cake is resting make the flavored syrup. Add sugar and water into a medium saucepan and heat on medium heat until sugar is dissolved.  Add ginger and lemon juice, remove from heat and set aside.
  5. Preheat oven to 350F or 170C.  Bake cake on a rack in the middle of the oven for 30-45 minutes.  The time it takes to bake the cake depends on the size of pan you used and your oven.  Keep a close eye on the cake after 35 minutes.  The cake is done when the middle is firm, the sides have pulled away from the pan and the is some golden color to the top.  If you are not sure, insert a toothpick in the middle, there should be no wet batter on the toothpick.
  6. Remove cake from oven.  Take a knife and gently run it around the edge of the cake, helping to separate the cake further from the pan.  Cut your desired slices.  Pour syrup over cake and let absorb.
  7. Once the syrup has absorbed, invert the cake onto a plate and re-invert onto a cake stand.  Garnish as desired.
  8. Share with friends!

Notes

  • You may use a different size or shape pan than the one I used.  Just know that the larger the pan, the quicker it will bake and the thinner the cake will be.  That is OK.  Revani Tarifi comes in all shapes and sizes. 
  • Traditional Turkish garnishes are blanched almonds that have been peeled, ground pistachios or coconut.
  • Revani is popular in the Mediterranean and the Middle East.  Each country and family has their own recipe and comes in many different names such as Basbousa, polenta cake, semolina cake.
  • Flavored syrups include rose water, lemon, orange and cardamom.
Nutrition Information:
Yield: 16 Serving Size: 1/12 cake
Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 177mgCarbohydrates: 47gFiber: 2gSugar: 36gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Click here to cancel reply.

Dave

Monday 3rd of June 2019

I really like the subtleness of the flavors and the texture. Blueberry and lemon is always a great combo. This easy dessert sounds perfect, thanks for this!

Tina

Monday 3rd of June 2019

The delicate flavors would be perfect with tea. I think I will try rose flavored Revani next.

Bianca

Monday 3rd of June 2019

I have had Revani Tarifi before, I just didn't know the name of it. There is a bakery in Austin that has homemade Middle Eastern pastries and this was next to the almond cookies and baklava. I remember is being very moist with a delicate flavor. I am excited to try the blueberry lemon version. Thanks so much!

Tina

Monday 3rd of June 2019

I have seen this at bakeries too but didn't know Revani was semolina sponge cake. Definitely try the blueberry version.

Skip to Recipe