Fluffy Turkish Revani Cake with Orange Syrup and Pistachios
This dreamy Turkish cake features a delicate crumb, soaked in a fragrant orange syrup, and topped with crunchy pistachios. Perfect for a sweet ending to any meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Cake Batter
- 1
Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- 2
Combine Dry Ingredients
Mix flour, semolina, sugar, and baking powder in a bowl.
- 3
Mix Wet Ingredients
In a separate bowl, beat eggs until frothy, then add yogurt, oil, orange zest, and vanilla.
- 4
Combine Ingredients
Combine wet and dry ingredients until smooth.
Tip: Do not overmix the batter, as it may affect the cake's texture.
Making the Orange Syrup
- 1
Combine Ingredients
Combine orange juice, water, sugar, and cinnamon stick in a saucepan.
- 2
Simmer Syrup
Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes.
- 3
Finish Syrup
Remove from heat and discard the cinnamon stick. Let cool slightly.
How to Make Fluffy Turkish Revani Cake with Orange Syrup and Pistachios
Total time: 2 h · Yields 8 servings
- 1
Baking the Cake
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- 2
Syrup Soaking
Once the cake is out of the oven, immediately pour the warm syrup evenly over the cake.
- 3
Topping & Garnishing
After cooling, sprinkle the chopped pistachios and garnish with extra zest and pistachio halves.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can I make this ahead?
Yes, bake the cake and make the syrup up to one day in advance; combine just before serving.
Can I substitute semolina with something else?
You can use fine cornmeal as a substitute, but expect a slightly different texture.
Is there a gluten-free version?
Substitute all-purpose flour with a gluten-free flour blend designed for baking.
Can I use lemon instead of orange?
Absolutely! Lemon offers a tangier flavor that beautifully complements the cake.
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