Revani (Albanian Semolina Cake with Syrup - Sherbet)

  • Prep Time - 20 minutes
  • Baking Time - 30 minutes
  • Syrup Absorption - 2 hours
  • Servings: 12
  • Country: Albania
A bright yellow, square semolina cake Revani soaked in syrup and topped with pistachios or coconut.

Revani is a perfect example of the Ottoman heritage in Albanian desserts. It is known by various names (Basbousa, Ravani), but the principle is always the same: baking a cake without a strong leavening agent and slowly soaking it with a fragrant sweet syrup.

Key points: The syrup must be cold while the cake is hot. This prevents sogginess and allows the cake to absorb the liquid evenly. The cake should 'float' in a small amount of liquid at the bottom of the dish after soaking.

Ingredients

I. Cake (Revani)

  • 4 pcs Eggs
  • 200 g Granulated Sugar
  • 150 g Plain Yogurt (full-fat, Greek style)
  • 100 ml Sunflower Oil
  • 180 g Semolina (Coarse or medium)
  • 50 g All-purpose Flour
  • 1 tsp Baking Powder
  • Lemon Zest (from 1 lemon)

II. Syrup (Sherbet)

  • 350 g Granulated Sugar
  • 350 ml Water
  • 1 tbsp Lemon Juice
  • A few slices of lemon

III. For Decoration

  • 2 tbsp Shredded coconut or ground pistachios

Instructions

Step 1: Preparing the Syrup (Sherbet)

In a saucepan, combine sugar and water. Add the lemon slices. Bring to a boil and simmer over low heat for 5-7 minutes until slightly thickened. Add the lemon juice and remove from heat.

Allow the syrup to cool completely. It must be cold before pouring over the hot cake.

Step 2: Preparing the Batter

Preheat the oven to 170 °C (338 °F). Grease a small baking pan (approx. 20x30 cm) with butter and dust with flour/semolina.

Whisk the eggs with sugar using an electric mixer for about 5 minutes until a light, fluffy foam is formed.

Add the yogurt, oil, and lemon zest and whisk briefly on low speed.

In another bowl, mix the semolina, flour, and baking powder. Gently fold the dry ingredients into the wet ingredients using a spatula (not the mixer) until just combined.

Step 3: Baking and Soaking

Pour the batter into the prepared baking pan and bake in the preheated oven for 25-35 minutes, or until the cake is golden brown and a toothpick test comes out clean.

Remove the cake from the oven and immediately cut it into squares or diamonds.

Using a ladle, slowly and evenly pour the cold syrup over the hot cake. It will take a moment for the cake to absorb the syrup.

Let the cake stand at room temperature for at least 1-2 hours, ideally longer, for the syrup to fully penetrate. Sprinkle with coconut or ground pistachios before serving.