Revani is an Albanian and Turkish cake. It’s dry when baked, and the syrup is what makes it moist and tender. I love this recipe. It’s not greasy like some revani that I have tried. It took me a few tries to come up with the perfect recipe!
Most revani recipes just ask for semolina or farina, but I like to use organic corn meal not just for the colour which I love, but the sweetness the corn adds as well. Sometimes I combine them! It is up to you and your personal preference.
There are different versions of revani, this is a yogurt-based recipe, and is commonly made across the balkan regions. Recipes vary and I took my time and effort to come up with proper measurements so that you don’t end up with a cake that sinks in the middle or doesn’t bake properly.
The addition of coconut is not traditional and completely optional, I add it if I am in the mood for it, it gives it a nice flavour but it is perfect without it as well. So you may or may not add it, it will not affect the recipe at all.
- 4 eggs
- 3/4 cup yogurt
- 3/4 cup vegetable or olive oil
- 3/4 cup sugar
- 2 x 3/4 cups flour (1 and 1/2 cups)
- 3/4 cup semolina or corn meal or you could even use farina
- 3 tsp baking powder
- 1/2 cup coconut optional*
*Make syrup ahead of time and let cool*
- 2 cups sugar
- 1 and 1/2 cups water
Bring to a boil, and cook for 3 to 5 minutes. Add a teaspoon of lemon juice when done boiling. Allow to cool on the counter top, then you can start making the cake.
For The Cake:
In a mixing bowl, whisk together the eggs, yogurt, oil and sugar.
In another bowl whisk together the dry ingredients until well blended.
Add in the dry ingredients into the egg mixture, mix and stir in with a wooden spoon until combined and formed into a cake batter.
Bake at 350 in a greased 13 x 9 inch glass pan for 30 minutes.
When you take the cake out of the oven, cut into diamond shapes or squares, and pour syrup over with a ladle. Garnish with ground pistachios or any ground nut you prefer or shredded coconut or you can leave plain.