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Cardamom Revani cake squares soaked in syrup
Middle Eastern semolina cake with yogurt and cardamom

Cardamom Spiced Revani (Semolina Cake)

Author: Flavelo
Recipes Cakes and Desserts Appetizers
Revani is a classic, syrup-soaked cake that conquered the world from the kitchens of the Ottoman Empire. The secret lies in the texture: the coarse semolina prevents the cake from becoming soggy despite the generous amount of syrup, absorbing it like a sponge so every bite remains juicy. The addition of cardamom and lemon brings a fresh, exotic aroma to the sweet base, elevating this simple dessert into something elegant.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Electric mixer
  • Baking pan (approx. 9x13 inch or smaller)
  • Saucepan for syrup

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Start with the syrup: boil the water with the 1 cup of sugar. Simmer for 10 minutes, then add the lemon juice and set aside to cool completely.

Tip: The citric acid prevents the sugar from crystallizing in the cooled syrup.
2 ✓

For the batter, beat the eggs with the 3/4 cup sugar until pale and very fluffy (about 5 minutes).

Tip: The air beaten into the eggs helps the baking powder lift the heavy semolina.
3 ✓

Stir in the yogurt, then fold in the semolina, flour, baking powder, cardamom, and lemon zest. Mix just until combined.

Tip: Do not overmix, or the gluten in the flour will make the cake tough.
4 ✓

Pour into a buttered baking pan and let it sit for 10 minutes before baking.

Tip: This rest allows the semolina to hydrate, resulting in a softer crumb.
5 ✓

Bake at 350°F (180°C) for 30-35 minutes, until the top is golden brown. Check with a toothpick.

Tip: The cake is done when the center is set.
6 ✓

Slowly ladle the cold syrup over the hot cake. Let it sit for at least 1 hour to absorb.

Tip: The temperature difference is key: the pores absorb the liquid via capillary action.

Recipe FAQ

Why didn't it absorb the syrup?
The rule is: either the cake is hot and the syrup is cold, or vice versa. If both are hot, it gets soggy; if both are cold, it won't drink it up.
What kind of semolina should I use?
Regular fine semolina or Farina works perfectly.

Ingredients

  • 1 cup Semolina (or Farina)
  • 0.75 cup All-Purpose Flour
  • 1 cup Plain Yogurt
  • 0.75 cup Granulated Sugar (for batter)
  • 3 large Eggs
  • 1 tbsp Baking Powder
  • 0.5 tsp Ground Cardamom
  • 1 tsp Lemon Zest
  • 1.25 cups Water (for syrup)
  • 1 cup Sugar (for syrup)
  • 1 tbsp Lemon Juice (for syrup)