Easy Revani Cake In 10 Steps


Easy Revani Cake In 10 Steps


Today we will have one of the most delicious desserts for dinner, turkish revani cake. While practicing the revani recipe, we will remember that the palace kitchen is one of the most heirloom things left to us from the Ottoman Empire. We will make it very suitable as a dessert for the recipes we make. We will add it among our favorites among dessert recipes.

It is actually possible to make the classic revani cake recipe in a practical way at home. How to make revani dessert myrecipe for easy revani making at home with delicious semolina and full measure, where you can find the answer to the question, has a trick to be known: As you can guess, the consistency of the revani, one of the desserts with sherbet, is important, and you can understand it by dripping the sherbet you will take with the help of a spoon on your finger and seeing whether the drop spreads or not. If the drop of sherbet does not spread, it means that the consistency has been kept and it is ready for making revani.

after baked

In this way, I have relieved those who are wondering how to pour the revani sherbet and how the revani sherbet should be. You can find the tricks of making revani, which we think for the density of the sherbet and the fluffiness of the cake, in the recipe section.

What Is Revani Cake

Revani cake is a dessert created by the cooks in the palace to celebrate the conquest of Yerevan and Armenia during the Ottoman period. It is also known as victory dessert. Revani, also known as sponge dessert or yogurt dessert, is one of the oldest flavors in Turkish cuisine. Revani, which is very popular among sherbet desserts, crowns the tables with its easy preparation and delicious recipe. Revani means everything made with butter in Persian, butter dish. It has also passed into our language from Persian. Revani, which is made with ingredients found in almost every home, is frequently included in invitation menus and tea time menus.

What Does Revani Taste Like?

I think revani cake turkish may be the most preferred dessert among the desserts with sherbet. This special flavor has come from the Ottoman Cuisine to the present day and has become a dessert that almost everyone eats with pleasure. Let’s admit that the ease of making Revani strengthens its place in our hearts even more. Revani, which is made with ingredients found in almost every home, is frequently included in invitation menus and tea time menus.

I expect a good revani cake not to be too thin. The size of the container we will use for a thick dessert is important. In this recipe, I used a 28cm square borcam. Even if it is not this size, you can choose oven containers of similar size. If you use a large tray, your dessert will be thin.

It is important that you feel that thick cake flavor while eating revani. If anyone hasn’t tried this light and syrupy dessert, they have lost a lot. I am sure that all of you will love the revani cake, which is the main ingredient of semolina, which is easily eaten by the elderly with its soft cake that leaves a grainy taste in the mouth when eaten.

Is Revani Gluten Free?

Since semolina and flour are used in Revani ingredients, this dessert contains gluten, but those with gluten sensitivity should not be deprived of this flavor. Making your revani cake gluten-free is quite simple. Just use gluten-free semolina and flour for this. Now let’s come to the making of gluten-free revani dough.

For this, let’s put eggs and sugar in a deep bowl and beat them with a mixer. Let the egg-sugar mixture foam and whiten nicely. Then add yogurt and grate the rind of an orange. Let’s mix all of them together. On the other side, mix all the dry ingredients; flour, semolina, baking powder and vanilla. Combine this dry mixture with the liquid mixture and mix with a hand mixer or spatula. Our revani cake dough is ready like this.

What Is In Semolina?

Semolina is a food product known as coarse flour preferred in kitchens. Semolina, which is indispensable in Turkish kitchens, is yellow in color. It is one of the most commonly used flour types in soups, other dishes and desserts, as well as in the production of revani cake. Semolina, which is the raw material of pasta, is a food that people of all ages love and consume. It has a satiating feature due to its high nutritional value.

How To Make Revani Cake?

Firstly, prepare the syrup for the revani cake recipe with yogurt. For the syrup, put sugar and water in a pot and boil it. After boiling, add the juice of half a lemon, boil for 1-2 more minutes and turn off the heat. For the cake, put the eggs and sugar into a whisking bowl and whisk well. Then add vegetable oil, yogurt and semolina and whisk.

Finally, add flour, baking powder and vanilla and whisk well. Pour the cake batter into the greased baking dish. Bake in a 170 degree oven for about 30 minutes until the top turns golden brown. Cut the first warm cake into slices and pour the cooled syrup on the hot cake. After resting it for 1-2 hours, decorate it with whipped cream, coconut or pistachio etc. and serve. Enjoy your meal.

Is Revani Dessert Made With Milk or Yogurt?

In classic revani cake recipes, yogurt is used for the cake batter. But of course, there is no strict rule, there are also recipes made with milk. I prefer to use yogurt in revani recipes because I prefer to prepare it with a more puffed cake.

What To Do If The Syrup Does Not Absorb?

The most important part of these desserts, where labor and hand flavor speak, is the syrup. Its consistency is important, its temperature is more important. Even though it has a very simple ratio, mistakes can often be made or when the temperature is not adjusted correctly, all your hard work goes to waste. Here, I would like to share with you the tricks to prevent this and to make desserts that fully absorb the syrup.

  • The ratio of syrup in semolina desserts such as revani and şekerpare should be 2.5 cups water and 2 cups sugar.
  • The syrup should be stirred frequently and the sugar should be allowed to dissolve well in the water.
  • The amount of lemon juice added to the syrup should not be too much. Also, lemon juice should be added when the sherbet starts to boil.
  • If the dessert is hot, the sherbet should be cold, if the dessert is cold, the sherbet should be hot. Dessert and syrup should never be at the same temperature.
  • The syrup should be added to the dessert slowly and the dessert should be allowed to absorb the syrup for a while.
  • The prepared syrup should be rested at room temperature. Otherwise, the dessert will not absorb the syrup or the syrup will be candied.

How Many Calories

1 slice of revani cake calories contains 348 calories, revani, which is a medium-calorie dessert, causes weight gain in continuous use. Revani is more innocent in terms of calories than other sherbet desserts; however, the ingredients used should be taken into consideration and consumed in the right proportions. 100 grams of revani cake contains 55.06 grams of carbohydrates, 5.82 grams of protein, 9.4 grams of fat and 1.59 grams of fiber.

Nutrition Facts

4 servings per container

Serving Size100g

  • Amount Per ServingCalories348
  • % Daily Value *
  • Total Fat 9.4g 15%
    • Cholesterol 63mg 21%
    • Sodium 211.7mg 9%
    • Potassium 115.39mg 4%
    • Total Carbohydrate 55.06g 19%
      • Dietary Fiber 1.59g 7%
    • Protein 5.82g 12%

    • Vitamin A 48.49%
    • Vitamin C 0.35%
    • Calcium 56.61%
    • Iron 0.95%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Diet Revani Cake

    Although it is simple to make this perfect dessert, which is fluffy like a sponge and enough to make the mouth water with its appearance, it is a recipe that confuses dieters. Since sherbet desserts made of intense sugar are not recommended in the diet, revani should be approached cautiously. Well, while there is a recipe suitable for everything diet, is there no revani? Here is the recipe for Light revani on diet with normal home revani cake.

    • 1 cup of milk
    • 1 dried date
    • 3 tablespoons of dried mulberries
    • 2 tablespoons whole wheat flour
    • 1 egg
    • Vanilla pod
    • Grated coconut

    Blend the dried mulberries and dates with 6 tablespoons of milk, eggs and flour. Bake at 170-180 C for about 20 minutes, slightly heat the remaining milk and open the vanilla stick and wait for the cake to cook. When you think it is cooked, take it out of the oven and make tiny cuts. After it cools down a little, remove the vanilla stick and add the vanilla milk to the mixture and let it absorb well. Serve sprinkled with grated coconut. Enjoy diet revani cake.

    If you are looking for more dessert recipes, you can check out my other dessert recipes by clicking on the links below.

    If you are ready now, we will present you the recipe for revani cake, which you can easily prepare.

    Revani Cake

    Recipe by HonourCourse: DessertCuisine: TurkishDifficulty: Easy


    Prep time


    Cooking time





    A tried and tested revani cake recipe.


    • 3 eggs

    • 1 tea glass of granulated sugar

    • 1 tea glass sunflower oil

    • 1 cup semolina

    • 1.5 cups flour

    • 1 cup yogurt

    • 1 packet of baking powder

    • 1 packet of vanillin

    • 2.5 cups granulated sugar

    • 3 cups of water

    • 1/2 quantity lemon juice

    • 2 tablespoon grated coconut


    • To prepare the syrup for the dessert, put 3 cups water and 2.5 cups granulated sugar into a pot.
    • After boiling over low heat for about 30 minutes, add lemon juice and remove from the stove to warm.
    • Transfer 3 eggs into a bowl.
    • Mix 1 tea glass granulated sugar with a mixer until the granulated sugar dissolves completely.
    • Add 1 tea glass sunflower oil, 1 water glass yogurt and 1 water glass semolina and mix again.
    • Finally, add 1.5 cups of flour, 1 packet of baking powder and 1 packet of vanillin to the mixture and continue whisking.
    • Pour the prepared revani mixture into the greased oven-proof mold.
    • Bake in a preheated 180 degree oven for 25-30 minutes. After the first temperature of the revani you took out of the oven has passed, pour the sherbet cooled at room temperature over it and wait until the sherbet is absorbed.
    • Then slice the revani with the help of a knife.
    • Sprinkle grated coconut on the warm dessert you sliced and serve.

    Tips About Revani Cake

    Revani dessert is one of the most popular desserts with sherbet, which we often encounter and enjoy eating in the hospitality. One of the biggest reasons why this is so is that the revani dessert is very practical and easy to make, and at the same time, it is a light dessert that does not disturb the person because it does not feel heavy while eating. Now I would like to give you information about the subtleties of how to make revani, which has a beautiful swollen, so to speak, sponge-like appearance.

    • One of the important tricks in making a beautiful revani dessert is that the oven temperature is well adjusted. The oven must be preheated. If you do not preheat the oven, the revani dessert will not rise as expected and you will also get a dessert that does not whet the appetite at all in terms of its appearance.
    • Another important trick is that the oven container in which you will make the revani dessert should be well greased all over, if you do not pay attention to this point, your revani dessert may face the risk of burning.
    • One of the most important tricks for the revani dessert to rise very well is not to open the oven door for at least half an hour after putting the revani dessert in the oven. Believe me, if you pay attention to this point, you will witness that your dessert will rise very well.
    • You need to be careful not to open the oven door continuously after half an hour. Because the slightest air circulation that may occur in the oven will cause the revani dessert to undercook.
    • The syrup of the revani is also very important because the raw syrup that has not boiled too much can make your dessert dough, and the syrup that has been exposed to too much boiling will cause the dessert to sugar and harden in a short time.
    • After boiling the syrup of the dessert, do not bring the dessert and the syrup together immediately because the dessert will become dough as it is. For this, you need to let the boiled syrup cool in an open area for 20-25 minutes.
    • After bringing the dessert together with the warm syrup, you need to wait for the dessert to absorb the syrup well. You may need to wait at least three hours for this. At the end of this time, before serving your dessert, keep it in the refrigerator for about half an hour and the dessert should be a little cold during service.
    • Finally, you need to decorate the dessert ready to serve according to your taste and taste. For this, you can make it ready for presentation with coconut, pistachios, orange zest or clotted cream.

    How To Store

    It is also very important to know the storage methods in order to have something to offer to the guests of God who will suddenly arrive. Refrigerators will cause the revani cake to be candied as it cools. So when you put your sherbet dessert in the refrigerator, you are doing your dessert a great disservice. For this reason, you need to store trevani cake in a clean, dry and sun-free place. In this way, you will prevent your dessert from getting stale and candied.

    Can You Freeze Ravani Cake?

    The only way to store your revani cake in the long term is in the freezer section of your refrigerator. If you store it in vacuum sealed containers or sealed bags in the freezer, you can keep it fresh. However, in this case, the only method you should pay attention to is to put it in the deep freezer before adding the syrup. When you take it out of the freezer and pour the syrup, it will remain as fresh as the first day.


    I would like to give you some information about the history of revani cake.Does the name Revani remind you of somewhere? Revani, Yerevan! Yes, it is true that there is a relationship between the name Revani and Yerevan! First of all, it should be noted that revani is an Ottoman dessert recipe. The discovery of the recipe belongs to the Ottoman palace cooks. As you guessed, when the city of Yerevan in Armenia was conquered, it was made by the palace cooks in honor of this victory. It has survived to this day.

    Although it is called yogurt dessert or sponge dessert in some regions, it has basically the same preparation. It is one of the most preferred sherbet desserts in terms of its practicality and being transformed into a flavor suitable for every taste. Sometimes walnuts, hazelnuts, etc. can be decorated with dried nuts. It can even be served with fruit ice cream. So it is completely up to your presentation power.

    If you have any other questions about the revani cake recipe with zucchini, don’t hesitate to stop by, I’m always willing to help! Also, don’t forget to follow me on my Instagram page. In the meantime, stay safe, stay healthy, and have a great day!


    What is the difference between revani and yogurt dessert?

    Revani is a spongy dessert that is yellow in color and soft because it has many pores and plenty of eggs. It is similar in consistency to sponge cake. Yoghurt dessert is harder, lighter in color, less fluffy and similar in consistency to Damascus dessert.

    What is the difference between semolina dessert and revani?

    The difference is the semolina and the syrup poured over it. So the cooking, preparation and even the tricks are the same.

    Is semolina healthy to eat?

    The potassium in semolina helps to keep the electrolytes, which are important for the heart and kidneys, in sufficient amounts. Thanks to the magnesium in its structure, the heart muscles work healthier. It supports us to be healthier by regulating blood circulation. Semolina is rich in vitamins E and B.

    Can diabetics eat semolina?

    It is recommended by doctors for diabetics, dieters and people with insulin resistance problems. Semolina also contains plenty of iron minerals.

    Can you make revani without semolina?

    For the dough of the dessert without semolina; break 3 eggs into a deep bowl. Add 1 cup granulated sugar on the eggs. Beat the sugar and eggs well with a mixer for 3 minutes. Then pour 1 cup yogurt and 1 tea glass oil into the bowl and mix again with a mixer.

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