Revani (Bulgarian Semolina Syrup Cake)
Local name: Ревани
In short: A moist, golden semolina and yogurt cake soaked in lemon sugar syrup and cut into diamonds, a sweet staple of Bulgarian bakeries and home kitchens. It takes about 1 h 10 min in total and makes 16 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 2 h
- Total
- 1 h 10 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 245 kcal
Revani is a semolina cake soaked in syrup, popular across Bulgaria in bakeries and at family gatherings. Whisked eggs and yogurt lighten the batter, semolina gives it a tender, slightly grainy crumb, and a lemon-scented syrup poured over the hot cake makes it moist and sticky. Cut it into diamonds, cool it fully, and serve with coffee or a spoonful of whipped cream.
Instructions
- Heat the oven to 180°C (350°F). Grease and line a 23 x 33 cm (9 x 13 in) baking pan.
- Make the syrup first. Simmer the sugar, water and lemon peel for 8 minutes, stir in the lemon juice and cool completely. This matters, because the syrup must be cold when it meets the hot cake.
- Beat the eggs, sugar and salt for 4 minutes until pale and thick. Beat in the yogurt, oil, lemon zest and vanilla.
- Mix the semolina, flour and baking powder, then fold them into the egg mixture until just combined. Rest the batter for 10 minutes so the semolina can swell.
- Pour into the pan and level the top. Press almonds in a diamond pattern across the surface, if using.
- Bake for 30 to 35 minutes until golden and a skewer comes out clean.
- As soon as the cake comes out of the oven, pour the cold syrup slowly over the hot cake, a little at a time, letting it soak in.
- Cool completely in the pan for at least 2 hours, then cut into diamonds.
Tips
- Always pair cold syrup with hot cake, or the reverse. If both are hot, the cake turns soggy instead of absorbing the syrup evenly. Pour slowly in stages.
- Resting the batter lets the semolina swell and prevents a gritty crumb. Fine semolina gives a smoother result than coarse.
Questions and answers
Can I make revani ahead?
Yes. It is better the next day. Keep it covered at room temperature for up to 3 days or in the fridge for up to 5.
Can I freeze revani?
Yes. Freeze cut pieces in a sealed container for up to 2 months and thaw at room temperature.
Can I make revani without yogurt?
Replace the yogurt with the same amount of milk plus 1 tbsp lemon juice. The crumb will be slightly less tender but still good.
How long does it take to make Revani (Bulgarian Semolina Syrup Cake)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Revani (Bulgarian Semolina Syrup Cake)?
About 245 kcal per serving, with 4 g of protein, 39 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 39 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 27 g |
| Sodium | 90 mg |
Estimated values, calculated from the ingredients.
