Semolina Sponge in Syrup



Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Named after a sixteenth-century Turkish poet who wrote reams extolling the delights of food, revani is an old favourite. It is light and delicately flavoured.


  • 4 oz/120 g semolina or cream of wheat
  • 2 oz/60 g plain flour
  • 4 oz/120 g sugar
  • 6 eggs, separated
  • zest of 1 orange, grated

For the syrup

  • juice and zest of 2 lemons
  • 6 oz/175 g caster sugar
  • ½ pint/300 ml water

To Garnish

  • desiccated coconut


  • Preheat oven to 350F/Mark 4/180C
  • Grease and line with greaseproof paper a cake tin approximately 10in/25cm in diameter, 2-3in/6-8cm deep.
  • Sift the flour into a bowl and stir in the semolina. In a large bowl, beat the egg yolks with the sugar until light and creamy. Beat in the orange zest, then gradually beat in the flour and semolina. Whisk the egg whites to stiff peaks and fold them into the batter. Spoon the mixture into the prepared tin, smooth it out, and bake for about 30 minutes until golden-brown on top.
  • Prepare the syrup: put all the ingredients into a pan and bring to the boil, stirring all the time. Reduce the heat and simmer for 5-10 minutes.
  • Take the revani out of the oven and cut into squares. Pour warm syrup over them and return to the oven for 2 minutes. Leave to cool and absorb the syrup in the tin.
  • Transfer to a dish, sprinkle with the coconut, and serve at room temperature on their own or with chilled kaymak.