Revani Syrupy Semolina Cake


by: Reshmi Ahmed

This is a very easy cake, made of sweet semolina and yogurt as prime ingredients. Called Revani in Turkish and Basboosa in Middle East. The sugar syrup poured over the finished cake makes this cake so soft and juicy.


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serves: 10-12

500 g Yogurt

500 g Semolina

600 g Sugar

4 Eggs

125 g Butter

1/2 tsp Vanilla essence

3 tsp Baking powder

3 tbsp Bread crumbs

1 Lemon juice of lemon

50 g Dry Coconut flakes

750 ml Water

Nutrition Facts
Revani Syrupy Semolina Cake

Servings Per Recipe: 10

Amount per Serving

Calories: 602

  • Total Fat: 17.3 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 98.8 mg
  • Sodium: 157.3 mg
  • Total Carbs: 102.6 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 62.9 g
  • Protein: 11 g

how is this calculated?

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1.  Mix and combine together Yogurt, eggs, 200 g sugar and the essence in a large bowl.

2.  Melt the butter and allow it to cool for about 5-7 minutes.

3.  Add the butter to the Yogurt mixture and mix well without forming any lumps, until the sugar is fully dissolved.

4.  Mix the Semolina and the baking powder and add to the Yogurt-Butter mixture. Beat well.

5.  Take a big cake tin (could be rectangular or a circular one) and grease it. Sprinkle the bread crumbs and rotate the tin thoroughly to cover the entire area.

6.  Pour over the prepared batter.

7.  Preheat the oven to 175°C and bake the cake for about 45 minutes until it turns golden brown. (This time may vary slightly according to the depth of the tin used. So watch out for the golden browning or insert a skewer to check out if its comes out clean).

8.  Meanwhile prepare the syrup by dissolving 400 g of sugar in 750 ml water and bring it to a boil. Cook for a further 5 minutes. Now add the lemon juice and let it boil for another 2 minutes. Then set aside for cooling.

9.  When the cake is done, allow it to cool on a wire rack for about 5 minutes and then slowly and in parts pour the sugar syrup evenly all over the cake. Allow it to seep down and soak well for about half an hour.

10.  Cut into small squares, sprinkle dry coconut flakes for decor.

11.  The bread crumbs form a beautiful brown layer matching the golden brown surface.

Cooks' note:
1. Stays good for about 4 days at room temperature and about a week in the refrigerator.
2. You can use blanched almonds or any nuts for garnishing.

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