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!
There were times when the cake would sink in the middle or it didn’t bake properly. You may notice some revani have a golden brown top, you can bake it longer or if your using a aluminum pan, put the broiler on for a minute or so. I like mine looking yellow like in the picture.
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!
- 4 eggs
- 3/4 cup yogurt
- 3/4 cup veg 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 boil until sugar syrup has thickened, this takes about 15 mins. Add a teaspoon of lemon juice when done boiling.
Mix eggs, yogurt, oil, and sugar in bowl using a fork or whisk.
Add in dry ingredients with spoon until well blended. Bake at 350 in glass pan (13×9 inch pan) for about 30 mins or until golden brown on edges.
When you take the cake out of the oven, cut into diamond shapes or squares, and pour syrup over with a ladle. Garnish with walnuts, pistachios, whole almonds, or coconut.