Türkischer Revani-Kuchen - Ganzer Kuchen auf eleganter Kuchenplatte

Turkish Revani Cake

⚠ Gluten ⚠ Nuts ⚠ Milk ⚠ Eggs

Türkischer Revani-Kuchen - Nahaufnahme eines Stücks mit sichtbarer Textur

Türkischer Revani-Kuchen - Alternative Ansicht in gemütlichem Setting

Semolina cake soaked in lemon syrup - a classic from Turkish cuisine that's moist, sweet, and absolutely delicious.

Contains the following allergens:

Gluten Nuts Milk Eggs

Preparation

20 min.

Baking Time

35 min.

Servings

16

Difficulty

Easy

Instructions

1

Beat eggs with sugar until light and fluffy

2

Fold in yogurt, semolina, and baking powder until just combined

3

Pour into greased baking dish and bake at 180°C (350°F) for 35 minutes until golden

4

Boil sugar with water and lemon juice until slightly thickened

5

Cut the hot cake into diamond shapes while still in the pan

6

Pour hot syrup evenly over the hot cake

7

Sprinkle with chopped pistachios and let cool completely

Ingredients

16 Servings

fine semolina 200 g
granulated sugar 200 g
eggs 4
plain yogurt 200 g
baking powder 1 TL
lemon zest 1
granulated sugar 300 g
water 300 ml
lemon juice 1 Zitrone
Pistachios 1

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Turkish Revani Cake make?

The recipe Turkish Revani Cake is designed for 16 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Turkish Revani Cake?

Preparation takes about 20 minutes and baking about 35 minutes – roughly 55 minutes in total.

How long does Turkish Revani Cake keep?

Turkish Revani Cake tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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