This Turkish Middle Eastern semolina cake dessert gets its flavor from fresh lemon juice and zest. Revani (Basbousa, Sambali) is an easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. Make your Turkish delight fancy with a star pattern and almond slivers.
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How to make Revani
Revani is made in four basic steps and bakes up in only 35 minutes. It is a very easy cake to make and perfect for the beginner baker.
First mix cake ingredients in a bowl and pour into pan. Let rest for one hour. Next cut a pattern into cake, decorate with almonds. Then bake in oven. Pour syrup over cake.
Serve with optional creme fraiche or whipped cream.
Revani syrup flavors
The syrup that flavors the revani varies. The most common flavors are lemon, orange and rose.
This recipe calls for the zest and juice of one lemon but you can make an orange flavored cake by using the zest and juice of an orange or use orange water. Rose water is a common pantry item in Middle Eastern pantrys and can be used in this recipe instead of lemon or oranges. I think making a vanilla cake with some saffron would be amazing.
If you make this cake, let us know which variation you made and how you liked it by leaving a comment below.
Optional additions
You don’t have to use almonds, you can use other nuts instead like pine nuts, peanuts and walnuts.
I have never seen berries used but I think a strawberry or blueberry slurry would be wonderful. You would have to replace the milk with it. That might take some experimenting. If you choose to do this, I would make a traditional cake first so that you can get a feel for how thick the batter should be then you can adjust when you make a berry version.
Update
I made a Blueberry and Lemon Revani and it was delicious. The blueberries made pretty speckles in the cake and I paired it with the lemon flavors. Think of this cake as a Summer Revani.
I also made an apple pie version of Revani, somebody needs to stop me. The Apple and Cinnamon Revani uses traditional apple pie spices like cinnamon, nutmeg, cloves and ginger. The syrup is made from apple juice, sugar and fresh ginger. This western version is just as easy as the original Revani. If you make your own version, share in the comments below and let us know what you did.
Other names for Revani
Probably due to regional migration, traditional recipes spread throughout the Middle East but may be known by other names. Revani is no exception.
Below are the other names for Revani or at least names of cakes that are very similar. If you have any insight to this, please leave a comment below so that we all may learn. Thanks in advance!
- Basbousa – Arabic
- Shamali – Armenian
- Revani Tarifi – Persian, Greek, Turkish
- Nammoura – Lebanese
- Pastusha – Kuwait
- Sambali – Turkish
Basically, the Middle East loves semolina cake soaked in flavored sugar syrup. So if you are traveling and you see something like this, rest assured it’s going to be good no matter what they are calling it.
How to Make Revani Step-by-Step
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Turkish Revani Semolina Cake in Lemon Syrup
This Turkish Middle Eastern semolina cake dessert gets its flavor from fresh lemon juice and zest. An easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. Make your Turkish delight fancy with a star pattern and almond slivers.
Ingredients
- CAKE
CAKE
- 1 cup granulated sugar
- 1 cup milk
- 2 cups semolina flour
- 1/2 tsp baking soda
- zest of one lemon
- cooking spray
- About 1/2 cup almonds
- SYRUP
SYRUP
- 2 cups of granulated sugar
- 2 cups of water
- juice of one lemon
- OPTIONAL GARNISH
OPTIONAL GARNISH
- creme fraiche or whipped cream.
Instructions
- Pre-heat oven to 400F.
- In a large bowl, mix the first five ingredients. Pour into a greased 25-30cm baking pan. A large pie pan or a springform pan work well. Let sit for one hour for semolina to soak in the liquid.
- While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat. When cool, add lemon juice.
- After one hour, cut semolina cake into your pattern of choice. Place blanched, peeled almonds in a decorative pattern. You can use either whole almonds or slivers.
- Bake cake for about 35 minutes until golden colored.
- Remove from oven, re-cut your pattern so the syrup soaks up the syrup. Pour syrup over entire cake.
- Wait at least one hour to serve or over night.
- Serve with creme fraiche or whipped cream if desired.
Notes
- The syrup can be made into other flavors such as orange, rose water or vanilla. Just add zest and juice of an orange instead of a lemon, or rose water or vanilla.
Nutrition Information:
Yield: 20 Serving Size: 1 sliceAmount Per Serving: Calories: 235Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 70mgCarbohydrates: 49gFiber: 1gSugar: 33gProtein: 3g
Dana says
Ohhhh my god this is amazing. Pregnancy has brought out my previously non-existent sweet tooth in the worst way (jk I’m loving it) and this is calling me. Any dessert with lemony goodness is a hit in my books. And this is just SOAKED in it <3
Tracy says
You can’t go wrong with those flavors and only 35 minutes! I’ve never had a semolina cake I didn’t like and this had made me realize I don’t have it enough in my life. Thanks for the easy to follow recipe!!
Dave says
This looks fantastic, can’t wait to try the blueberry lemon version. That is such a great idea. Revani is easy to make and I already have all the ingredients. This is going to be my go-to dessert.
Tina says
The blueberry version was fun. Definitely perfect with tea or morning coffee. It has blueberries so it has to be healthy right?
Marisa F. Stewart says
I love the taste of lemon especially if it’s in combination with a rustic cake such as a semolina or polenta cake. The addition of the syrup to eat sounds delicious. I’d love to serve this dessert at our next family gathering.
Tina says
I’m a citrus loving gal to Marisa. That partially appealed to me and also the syrup poured over, I thought that was super neat and had to try it. This cake is really fun to make. If you make Revani, let me know how it goes.
Jenni LeBaron says
I’ve never had a semolina cake like this before but it looks absolutely delicious. I also really love the design that it has on top, which really makes it look elegant. This is the perfect cake for a high tea.
Tina says
I love the design too. I think that’s just another way of artistic impression. It’s easy to so no reason not to make one.
Sandra says
I enjoy trying new recipes, especially desserts! I’ve had revani at a restaurant, but never thought to make it at home. The rose flavor syrup sounds amazing!
Tina says
I love how easy it is so it’s not really intimidating for a non-baker. Try it and let me know how it goes!
Daniela says
Wow! This cake looks absolutely gorgeous. And I love that it’s so easy to make. I recently made some rhubarb and rosewater syrup, so I would love to give this cake a try with that flavor combination in mind.
Tina says
Oh that’s a fantastic idea Daniela. I love rhubarb, I think you are on to something. Let me know how it goes!
Sarah - The Fit Cookie says
I’ve never had semolina cake before, this looks delicious! The design on the top of the cake is really pretty, such a great idea for decorating a cake without frosting. I bet the rose or lemon flavor would be superb in this recipe!
Tina says
This was so easy I am definitely going to try this again. I think I will try a rose version and maybe a blueberry version. I think the rich blue color would be dramatic.
Gloria says
This sounds very similar to a lemon polenta cake that I make. I know we would love this for sure. Simple and rustic wins every time. The perfect dessert for BBQ parties this summer.
Tina says
I was surprised as to how easy this was. Apparently semolina, grits, polenta is used for desserts in the Mediterranean, Middle East and Africa. Is this a Ukrainian dish also Gloria? How fascinating.
Bianca says
I agree. I think the blueberry version will yield a very blue cake and the blanched almonds will pop. I’m going to try to find whole almonds. It’s going to be so pretty:)
Bianca says
This was fantastic! You are right, it’s one of the easiest desserts I have ever made. I’m going to try the blueberry one next, I think it would look beautiful, I will let you know how it turns out.
Neha says
Lemon is my absolute favorite and a stunning cake dunked in lemon is my way to eat cake! Need a huge slice like right away! 😉
Tina says
Have fun making this, I was surprised as to how easy this was to make. Enjoy!
Jessie says
Looks like I am going to start trying a little more Middle Eastern cooking after looking at this one!! The fresh lemon and everything sounds so amazing!
Tina says
Middle Eastern cooking is my new culinary frontier. I wish I would have explored it earlier. This dessert it s a winner since it is so easy to make. Enjoy Jessie!
Adrianne says
That lemon syrup seems like it would bring such great flavour to this dish!! I love the step by step photos as well. Nice recipe, cheers!
Tina says
I’m glad the step-by-step photos were helpful. It’s really helps me see if I’m doing a recipe right so I am glad this is helpful.
Laura says
It’s time to explore more of the Turkish cuisine because this cake is incredible! It also reminds me of so many tasty desserts that I need to try. Great way to enjoy something sweet and delicious!
Tina says
I love trying new foods too! I think we are kindred spirits Laura. Enjoy:)
ilona says
Everything looks so good but the one thing that got me is that lemon syrup. OMG it must be so yummy and different than other desserts with this syrup. Very interesting.
Tina says
I love lemon too! I think any citrus would be great here but lemon is my favorite. This cake is so easy too so no reason not to make it:)
Bianca says
I almost always see this next to the baklava when I’m in a Middle Eastern market. I think I had the one with rose water and it was magnificent. The delicate flavors and the texture is what I remember most. I need to try this, especially with the rose water. Your berry idea sounds intriguing too. Thanks!
Tina says
I hope you try a berry version and tell me all about it. I think a blueberry or raspberry one would looks so pretty and stunning. Try it and let me know!