Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (400 g) granulated sugar + 2 cups (480 ml) water (for syrup)
- 2 tbsp fresh lemon juice, strips of lemon and orange peel
- 3 large eggs
- 3/4 cup (150 g) granulated sugar (for cake)
- 2 tsp finely grated lemon zest, 2 tsp orange zest
- 1 tsp vanilla extract
- 1/2 cup (120 ml) neutral oil
- 1 cup (240 g) plain full-fat yogurt
- 1 1/4 cups (220 g) fine semolina
- 1/2 cup (65 g) all-purpose flour
- 2 tsp baking powder, 1/4 tsp fine salt
- 2–3 tbsp finely chopped pistachios (garnish, optional)
Do This
- 1. Combine 2 cups sugar, 2 cups water, citrus peels, and optional cinnamon; boil, then simmer 7–8 minutes. Stir in lemon juice, cool completely, and discard peels.
- 2. Heat oven to 350°F (175°C). Grease a 9 x 13 in (23 x 33 cm) pan.
- 3. Beat eggs and 3/4 cup sugar until pale and thick. Mix in zest, vanilla, oil, and yogurt.
- 4. Fold in semolina, flour, baking powder, and salt just until smooth. Rest batter 5–10 minutes.
- 5. Pour into pan, smooth top, and bake 28–35 minutes until golden and a toothpick comes out clean.
- 6. While cake is hot, score into squares or diamonds and slowly pour cooled syrup over the surface.
- 7. Let stand 45–60 minutes to absorb. Garnish with pistachios and extra citrus zest, then serve at room temperature.
Why You’ll Love This Recipe
- Moist, tender crumb from fine semolina and yogurt, soaked with just-sweet-enough citrus syrup.
- Bright lemon and orange aromas make this feel refreshing rather than heavy.
- Perfect make-ahead dessert: it actually tastes better after resting.
- Simple pantry ingredients, no special equipment needed, and very forgiving for home bakers.
Grocery List
- Produce: 2 lemons, 1 orange
- Dairy: 1 cup (240 g) plain full-fat yogurt, 3 large eggs
- Pantry: Granulated sugar, fine semolina, all-purpose flour, baking powder, fine salt, vanilla extract, neutral oil (such as sunflower or canola), optional cinnamon stick or ground cardamom, shelled pistachios, optional shredded coconut
Full Ingredients
For the Citrus Syrup
- 2 cups (400 g) granulated sugar
- 2 cups (480 ml) water
- 1 wide strip lemon peel (use a vegetable peeler, avoid too much white pith)
- 1 wide strip orange peel
- 2 tbsp fresh lemon juice (about 1/2 large lemon)
- Optional: 1 small cinnamon stick or 1/4 tsp ground cardamom for subtle spice
For the Revani Cake
- 3 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 2 tsp finely grated lemon zest (about 1 medium lemon)
- 2 tsp finely grated orange zest (about 1/2 large orange)
- 1 tsp vanilla extract
- 1/2 cup (120 ml) neutral oil (sunflower, canola, or light olive oil)
- 1 cup (240 g) plain full-fat yogurt, at room temperature
- 1 1/4 cups (220 g) fine semolina
- 1/2 cup (65 g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt or table salt
For Garnish (Optional but Recommended)
- 2–3 tbsp finely chopped pistachios
- Extra finely grated lemon or orange zest
- Optional: 2–3 tbsp unsweetened shredded coconut
Step-by-Step Instructions
Step 1: Make the Citrus Syrup First
Start with the syrup so it has time to cool. In a medium saucepan, combine the 2 cups (400 g) sugar, 2 cups (480 ml) water, lemon peel, orange peel, and cinnamon stick or cardamom if using. Place over medium-high heat and stir just until the sugar dissolves.
Bring to a gentle boil, then reduce to a lively simmer and cook, uncovered, for 7–8 minutes. You want the syrup slightly thickened but still easily pourable. Remove from the heat, stir in the 2 tbsp lemon juice, and set aside to cool to room temperature. Once cooled, fish out and discard the citrus peels and cinnamon stick.
Step 2: Prepare the Pan and Preheat the Oven
While the syrup cools, heat your oven to 350°F (175°C). Lightly grease a 9 x 13 in (23 x 33 cm) baking pan with oil or butter. For easier removal and cleaner slices, you can also line the bottom with a sheet of parchment paper, then grease the parchment as well.
Step 3: Whip the Eggs and Sugar
In a large mixing bowl, add the 3 eggs and 3/4 cup (150 g) sugar. Using a hand mixer or stand mixer on medium-high speed, beat for 3–4 minutes until the mixture is noticeably thicker, pale, and slightly increased in volume. This step adds air, which helps keep the revani light.
Add the lemon zest, orange zest, and vanilla, and beat briefly just to combine so the citrus aromas are evenly distributed.
Step 4: Add the Yogurt and Oil
With the mixer on low speed, slowly pour in the 1/2 cup (120 ml) neutral oil, mixing just until incorporated. Then add the 1 cup (240 g) yogurt and mix on low until the batter is smooth and uniform. Scrape down the sides and bottom of the bowl with a spatula to be sure everything is mixed evenly.
Step 5: Fold in Semolina and Dry Ingredients
In a separate bowl, whisk together the semolina, flour, baking powder, and salt. Add this dry mixture to the wet mixture in two additions, gently folding with a spatula or mixing on the lowest mixer speed just until no dry streaks remain. Do not overmix; as soon as it is combined, stop.
Let the batter rest in the bowl for 5–10 minutes. This short rest allows the semolina to begin absorbing moisture, which helps create an even, tender crumb.
Step 6: Bake Until Golden and Set
Pour the rested batter into your prepared pan and smooth the top with a spatula so it is level. Bake on the middle rack for 28–35 minutes. The cake is done when the top is a deep golden color, it springs back lightly when touched in the center, and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
If your oven browns unevenly, rotate the pan during the last 5–10 minutes of baking for even color.
Step 7: Soak the Hot Cake with Cool Syrup
Once the cake comes out of the oven, let it sit for 2–3 minutes. Using a sharp knife, score the warm cake into squares or diamonds. Scoring before adding the syrup helps it soak in and makes slicing neater later.
Slowly pour the completely cooled syrup over the hot cake, focusing first on the edges and then moving toward the center. Add the syrup in 3–4 passes, pausing a few seconds between each pour so it can absorb. It will look like a lot of syrup, but the semolina will drink it up as it rests.
Step 8: Rest, Garnish, and Serve
Allow the revani to cool and absorb the syrup at room temperature for at least 45–60 minutes, or until most of the syrup has been absorbed and the cake is just slightly warm or fully cool.
Before serving, sprinkle the top with finely chopped pistachios, a little extra citrus zest, and shredded coconut if you like. Serve at room temperature, with each slice showing its golden, syrupy crumb. Revani is even better after several hours or the next day.
Pro Tips
- Cool syrup, hot cake: For best absorption and texture, always pour cooled syrup over a hot, freshly baked cake.
- Use fine semolina: Coarse semolina will make the cake grainy. Look for fine or “farina” style semolina for a soft, even crumb.
- Do not skip the rest: Letting the batter rest 5–10 minutes before baking and then resting the soaked cake at least 45 minutes are key to a moist, cohesive texture.
- Check oven early: Start checking for doneness around 25 minutes; every oven is different, and you do not want a dry cake.
- Neat slices: For the cleanest cuts, let the cake cool completely and wipe the knife between slices.
Variations
- Coconut Revani: Replace 1/4 cup (45 g) of the semolina with 1/4 cup (20 g) unsweetened shredded coconut. Add 1/2 tsp coconut extract if desired, and finish with extra coconut on top.
- Orange Blossom Revani: Stir 1–2 tsp orange blossom water into the cooled syrup after removing it from the heat. Skip the cinnamon and cardamom for a clean floral citrus flavor.
- Almond-Lemon Revani: Replace 1/4 cup (35 g) of the semolina with 1/4 cup (25 g) finely ground blanched almonds. Increase lemon zest to 3 tsp for a more pronounced lemon note.
Storage & Make-Ahead
Revani keeps very well and actually improves as the flavors meld. Once completely cool, cover the pan tightly or transfer slices to an airtight container.
At room temperature: Store for up to 2 days in a cool, dry place.
In the refrigerator: Store up to 5–6 days. Bring to room temperature before serving, or warm gently in the microwave for 10–15 seconds for a softer texture.
Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Nutrition (per serving)
Approximate values for 1 of 12 servings: about 360 calories; 6 g protein; 14 g fat; 54 g carbohydrates; 0.5 g fiber; 38 g sugars; 140 mg sodium. Actual values will vary based on exact ingredients and portion sizes.
