🍰 Syrup-Soaked Semolina Cake (Revani)

🛒 Ingredients

For the cake

• 1 cup (180 g) fine semolina
• 1 cup (125 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• ½ cup (120 g) plain Greek yogurt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• Zest of 1 orange or lemon

For the syrup

• 2 cups (400 g) granulated sugar
• 2 cups (480 ml) water
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract, optional

👩‍🍳 Instructions

1. Make the syrup

1. Add the sugar and water to a saucepan.
2. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Reduce the heat and simmer for 8–10 minutes.
4. Add the lemon juice and orange zest.
5. Simmer for another 2 minutes.
6. Remove from the heat and stir in vanilla if using.
7. Let the syrup cool completely.

2. Prepare the cake

1. Preheat the oven to 350°F (175°C).
2. Grease a 9-inch (23 cm) round cake pan generously with butter or oil.
3. In a bowl, whisk together the eggs and sugar for 2–3 minutes until lighter and slightly fluffy.
4. Add the yogurt, oil, vanilla, and citrus zest. Mix well.
5. In another bowl, combine the semolina, flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture.
7. Mix just until combined. Don’t overmix.
8. Pour the batter into the prepared pan and smooth the top.

3. Bake

Bake for 30–40 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.

🍯 4. Soak the cake

This step gives you the beautiful glossy, syrupy texture shown in the photo.

1. Remove the hot cake from the oven.
2. Immediately cut it into wedges or squares.
3. Slowly pour the cool syrup evenly over the hot cake.
4. Let it sit for at least 1–2 hours so the syrup can completely absorb.

For the best texture, refrigerate it for several hours or overnight.

✨ To serve

Serve chilled or at room temperature. You can garnish with:

• Coconut flakes
• Chopped pistachios
• Almonds
• Orange or lemon zest
• A small spoonful of whipped cream

🔥 Important tip

For a cake that’s very moist and glossy like the picture, don’t pour all the syrup in one spot. Slowly distribute it over the entire surface, allowing it to soak in gradually.

Yield: 8–10 servings
Prep: 15 minutes
Bake: 30–40 minutes
Soaking/resting: 1–2 hours
Total: About 2½ hours