Regvani Semolina cake in a springform pan.

Turkish Revani Semolina Cake in Lemon Syrup

  • Author: Tina
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 20 pieces 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Turkish


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.


  • 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

  • 2 cups of granulated sugar
  • 2 cups of water
  • juice of one lemon
  • creme fraiche or whipped cream.


  1. Pre-heat oven to 400F.
  2. 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.
  3. While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat.  When cool, add lemon juice.
  4. 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.
  5. Bake cake for about 35 minutes until golden colored.
  6. Remove from oven, re-cut your pattern so the syrup soaks up the syrup.  Pour syrup over entire cake.
  7. Wait at least one hour to serve or over night.
  8. Serve with creme fraiche or whipped cream if desired.


  • 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.


  • Serving Size: 1 slice
  • Calories: 202
  • Sugar: 31 g
  • Sodium: 41 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 2 g