The revani cake is found in both Turkish and Greek culinary traditions. But, it’s believed to have been named after the city of Yerevan, the capital of Armenia, which was conquered by the Ottoman Empire in the 16th century. Alternatively, some claim the name comes from an Ottoman poet who was in charge of the Sultan’s kitchen. The Turkish version of revani includes yogurt in the batter, while the Greek version omits yogurt and often calls for honey. The town of Veria, in northern Greece, near Thessaloniki, is known for its exceptional revani cakes.
This recipe is part of the Basbousa Project, which celebrates timeless desserts of the region.
Ingredients
2 eggs
2 tablespoons sugar
2 heaping tablespoons (80 grams) yogurt
⅓ cup + 1 tablespoon (75 ml) olive oil
Seeds from ½ vanilla pod (reserve the pod for the syrup)
1 lemon, zested
⅓ cup (45 grams) all-purpose flour
⅓ cup + 2 tablespoons (85 grams)coarse semolina
1½ tablespoon (15 grams) baking powder
2 tablespoons butter, for greasing
For the syrup:
1⅓ cup + 1 tablespoon (275 grams) sugar
2 cups (400 ml) water
½ vanilla pod, seeds removed
Geranium leaf (optional)
Preparation
- Prepare the syrup: In a saucepan, combine sugar, water, vanilla pod, and geranium leaf (if using). Bring to a boil over high heat, stirring until the sugar dissolves and the syrup thickens slightly, 3-5 minutes. Remove from the heat and let cool for at least 1 hour in the refrigerator.
- Meanwhile, preheat the oven to 160°C (325°F). In a bowl, beat the eggs with a hand or stand mixer for 4- 5 minutes. Add the sugar and beat for an additional 4-5 minutes.
- Mix in the yogurt, olive oil, vanilla seeds, and lemon zest, and beat for another 4-5 minutes.
- Stir in the flour, semolina, and baking powder, beating until the batter is smooth and slightly runny, about 4-5 minutes.
- Grease the baking pan with butter, then transfer the batter to the pan. Bake until the cake is golden brown and the center is firm but not crumbly, about 30 minutes.
- Once the cake is baked, pour the cooled syrup evenly over the cake. Cover with a towel, making sure it doesn’t touch the cake, and let it sit for 1 hour.
- Refrigerate the cake for at least 3 hours before serving. The cake can be stored in an airtight container in the refrigerator for 3-5 days.
Adapted from The Turkish Cookbook© 2019 by Musa Daĝdeviren. Photography © 2019 by Toby Glanville. Reproduced by permission of Phaidon. All rights reserved.
