Semolina Cake in Syrup (Revani)

This Turkish Semolina Cake in Syrup, also called Revani, is at first lightly sweetened and then drenched in a lemon-hinted syrup. It reminds me a bit of a bright un-fried version of gulab jamun. The semolina flour and ground almonds give it a nice chew, and the bit of apricot make each bite beautifully flavored.

The syrup does take some time to soak in and I had to do it in 2 or 3 installments so it didn’t overflow, but with a little patience you get rewarded with a decadently moist, brightly flavored, complexly textured cake, that is simple to put together and bake.

Semolina Cake in Syrup (Revani)

3/4 cup (115g) semolina flour
1/3 cup (45g) blanched and ground almonds
3 tablespoons all-purpose flour
5 large eggs, divided
1/2 cup (100g) sugar
2 tablespoons grated lemon zest
pinch of salt
Butter and flour for greasing pan
10 dried apricots, quartered

For the syrup
1 ½ cups (300g) sugar
3 cups water
juice of 1 lemon (about 2 tablespoons)

1. Preheat oven to 350°F
2. Mix the semolina, ground almonds, and flour in a large bowl.
3. Using a stand mixer or hand mixer, beat the egg yolks with the sugar and lemon zest until light. In a separate clean bowl, whip the egg whites and salt until stiff.
4. Fold the egg yolk mixture into the flour mixture, and then fold in the egg whites.
5. Grease and flour a 12-inch round cake pan or 9x13 inch rectangular baking dish.
6. Pour the batter in to the pan and allow to even out. Arrange the apricots decoratively across the top of the batter.
7. Bake for 30 minutes, or until top is golden.
8. While the cake is baking, make the syrup. Boil sugar, water, and lemon juice for about 10-15 minutes, until the syrup thickens slightly and is near the consistency of olive oil.
9. When the cake is done baking, turn the oven off, and pour the hot syrup over the top of the cake into the pan in the oven. (If your pan does not have high walls, you may need to do this in a few installments, let the syrup soak in for 5 minutes, then add more, and another 5 minutes, until you have poured all the syrup in the pan for the cake to soak up.) Keep the cake in a closed oven until all the syrup is absorbed, about 20 minutes.
10. Remove from oven and let cool completely before serving.

Adapted from Essential Turkish Cuisines by Engin Akin