The Art of Turkish Revani Perfection

Creating the Semolina Batter

Master the technique of properly combining semolina with traditional cake ingredients to achieve the perfect consistency that yields a tender yet structured crumb.

Achieving Golden Perfection

Learn the art of baking semolina cake to develop a beautiful caramelized crust while maintaining incredible moisture throughout the interior layers.

Syrup Infusion Technique

Discover the critical timing and method for saturating hot cake with fragrant syrup, creating the signature soaked texture that defines authentic revani.

Whipping Mascarpone Clouds

Perfect the delicate balance of whipped cream and mascarpone to create billowy, stable topping that holds its shape while remaining silky smooth.

Artful Presentation

Master the final flourishes of pistachio garnish and powdered sugar dusting that transform this humble cake into a stunning centerpiece dessert.

Mastering the Perfect Revani: Pro Secrets

Temperature Tips: Ensure all cake ingredients are at room temperature for the smoothest batter and best texture, which helps the ingredients emulsify properly.

Syrup Success: Both the cake and syrup must be hot when combined for optimal absorption; if one cools, gently rewarm before pouring.

Make-Ahead Magic: This cake actually improves after 24 hours as the syrup fully saturates the semolina, making it perfect for advance preparation.

Pistachio Quality: Use unsalted, raw pistachios and chop them just before serving to maintain their vibrant green color and fresh flavor.

Yogurt Wisdom: Greek yogurt provides the best texture, but regular plain yogurt can be substituted if you strain it through cheesecloth for 2 hours first.

Common Mistake: Never pour cold syrup on hot cake or vice versa, as this prevents proper absorption and creates a soggy rather than moist texture.

Turkish Pistachio Cream Revani Cake with Orange Blossom Syrup and Whipped Mascarpone Topping

Name: Turkish Pistachio Cream Revani Cake with Orange Blossom Syrup and Whipped Mascarpone Topping
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: Turkish
Ingredients: For the Cake:; 1 1/2 cups fine semolina flour; 1 cup all-purpose flour; 1 cup granulated sugar; 1 cup plain Greek yogurt, room temperature; 1/2 cup vegetable oil or melted butter; 3 large eggs, room temperature; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Zest of 1 large lemon; For the Orange Blossom Syrup:; 2 cups granulated sugar; 1 1/2 cups water; 2 tablespoons fresh lemon juice; 2 tablespoons orange blossom water; 1 cinnamon stick; For the Whipped Mascarpone Topping:; 1 cup heavy whipping cream, cold; 1/2 cup mascarpone cheese, room temperature; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; For Garnish:; 3/4 cup shelled pistachios, finely chopped; 2 tablespoons powdered sugar for dusting; For Special Equipment:; 9x13 inch baking pan; Electric mixer or whisk; Small saucepan for syrup

The ultimate Turkish Revani cake featuring semolina, yogurt, and crushed pistachios. This traditional Middle Eastern dessert combines the delicate floral notes of orange blossom water with the rich nuttiness of pistachios, creating an unforgettable syrup-soaked experience that elevates the classic semolina cake to extraordinary heights perfect for celebrations, afternoon tea, or any time you crave the perfect balance of sweetness and texture.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cake:

1 1/2 cups fine semolina flour

1 cup all-purpose flour

1 cup granulated sugar

1 cup plain Greek yogurt, room temperature

1/2 cup vegetable oil or melted butter

3 large eggs, room temperature

1 tablespoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

Zest of 1 large lemon

For the Orange Blossom Syrup:

2 cups granulated sugar

1 1/2 cups water

2 tablespoons fresh lemon juice

2 tablespoons orange blossom water

1 cinnamon stick

For the Whipped Mascarpone Topping:

1 cup heavy whipping cream, cold

1/2 cup mascarpone cheese, room temperature

3 tablespoons powdered sugar

1 teaspoon vanilla extract

For Garnish:

3/4 cup shelled pistachios, finely chopped

2 tablespoons powdered sugar for dusting

For Special Equipment:

9x13 inch baking pan

Electric mixer or whisk

Small saucepan for syrup

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly with butter, then lightly dust with semolina flour.

In a large mixing bowl, whisk together the eggs and sugar for 3-4 minutes until pale and slightly thickened.

Add the yogurt, oil, vanilla extract, and lemon zest to the egg mixture, whisking until completely smooth and well combined.

In a separate bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt.

Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain and avoiding overmixing.

Pour the batter into the prepared pan and smooth the top with an offset spatula to ensure even baking.

Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the syrup by combining sugar, water, lemon juice, and cinnamon stick in a saucepan over medium heat.

Bring the syrup to a boil, then reduce heat and simmer for 10 minutes until slightly thickened, stirring occasionally.

Remove the syrup from heat, discard the cinnamon stick, and stir in the orange blossom water.

When the cake comes out of the oven, immediately score it into 12 squares using a sharp knife, cutting about halfway through.

Slowly pour the hot syrup evenly over the hot cake, allowing it to absorb completely, which will take about 15-20 minutes.

Let the cake cool to room temperature in the pan, allowing the syrup to fully penetrate for maximum moisture.

Prepare the mascarpone topping by beating the cold heavy cream until soft peaks form.

Add the mascarpone, powdered sugar, and vanilla to the whipped cream and beat until stiff peaks form and the mixture is smooth.

Once cooled, cut through the scored lines completely to separate the pieces.

Serve each slice with a generous dollop of mascarpone cream and a sprinkle of chopped pistachios.

Dust lightly with powdered sugar just before serving for an elegant presentation.

Turkish Pistachio Cream Revani Cake with Orange Blossom Syrup and Whipped Mascarpone Topping

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Turkish Revani Perfection

Turkish Pistachio Cream Revani Cake with Orange Blossom Syrup and Whipped Mascarpone Topping

Ingredients

Instructions