One of the hardest things for me when making unfamiliar food is that there is absolutely no way to tell if it turned out correctly. Is that really supposed to be that …lumpy? …spicy? ….gooey? This phenomenon tends to occur most frequently when cooking Turkish items. Sometimes its a hit. Sometimes a miss. And sometimes I don’t even have to ask- I just look at the mortified look on my bear’s face. Oopsies.

Whether or not you have a Turkish taster in your midst, this cake is pretty darned tasty. As in, I can eat multiple portions tasty. It uses semolina flour, also sold as durum or pasta flour, and is drenched in syrup after baking. The result is half-cake, half-pastry heaven. It is best eaten chilled the day after baking. Make sure you make the syrup ahead of time, and it is completely cool before you pour it on the cake. Very important.

Turkish Semolina Cake in Syrup (Revani)

For syrup
1 1/2 cups sugar
1 1/2 cups water
½ lemon

For cake
3 eggs
½ cup sugar
1 cup yogurt
1 cup vegetable or corn oil
3 tbsp flour
1 cup semolina
1 tbsp vanilla
½ tsp baking soda
1 tbsp baking powder
½ tsp salt
1 tbsp grated lemon zest

For syrup: Put water and sugar in a pot and bring it to boil. Let it boil for about 5 minutes, then put half of a lemon in it. Boil it for about 3 minutes and cool it in the refrigerator.

For cake: Preheat the oven at 350F. Beat eggs and sugar well. Add yogurt and oil and mix. Then add the other ingredients and mix. Oil a square 8×8 pan and pour the batter in it. Bake it until golden brown, about 25-30 min.

Pour the cold syrup on the cake, in portions if it doesn’t absorb the syrup fast enough. Chill in the refrigerator and cut into squares before serving.

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  • zarpandit


    you are great! 🙂 are u from Turkey ?? 🙂 [i think so 😛 ] looks delicious..
    Do you know to make cookies with Mahlep ???
    i send u Mahlep by the way 🙂

    **what is mahlep ?

  • It looks yummy.. i can not wait to eat it! this is not fair ! lol

  • A fabulous treat! Your revani turned out fabulous!

  • Dear,

    You cake looks beautiful, just perfect, and is probably delicious. But since you asked, I must say this is traditionally a no egg cake and your recipe get a lot of consistency from the use of eggs and the use of oil and yogurt, the chances are that we, people used to eat this cake, might find the texture different. It is also usually made with melted butter or ghee.

    This is supposedly a very moist and crumbly cake since there is no eggs to “glue” things together. I made a different version myself recently, with coconut, but I used a Lebanese recipe. This cake has versions many all over “Middle Eastern countries” though, e.g. Egypt, Israel, Syria and Lebanon and even in Greece. It is actually a recipe from the the Jewish Sephardi from Egypt… You can use orange or orange flower water and honey to make the syrup, the aroma are fantastic with orange. I actually like to use orange and limes, never use lemon myself.



  • Oh I had this delightful dessert when I was in Turkey, I never thought this was relatively easy to make! Bookmarked!

  • I love how moist this cake looks, I can only imagine how wonderful it tastes.

  • Wow, thanks Claudia! This gives me a really good history to go off of. If there is a different recipe you’d like to share, I would love to try it! 🙂

  • Thanks Cherine!

  • yo lo hago diferenteee!!

  • Hi

    I made this for a Mum’s Night Out – Turkish themed pot luck dinner.

    The Turkish lady who was hosting it enjoyed it so much that she has requested a link to your site for the recipe.

    It is a very delicious cake.

  • […] For Full Recipe Visit […]

  • Does the recipe call for plain or vanilla (sweetened) yogurt?

  • Hi Yasmine, the recipe calls for plain, unsweetened yogurt (not Greek yogurt).
    Hope this helps!

  • […] haven’t been able to duplicate the makrout (yet) so when I came across this recipe for a similar cake at Honey and Butter, I knew immediately I wanted to make it for this month’s Food of the World […]

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