# Revani Semolina Cake with Orange and Syrup

> Revani is a spongy semolina cake rather than basbousa. Its secret lies in two things: **whipping the eggs and sugar for 5–7 minutes** until the mixture turns pale and thick, and **pouring completely cold syrup over the revani straight as it comes out of the hot oven**. If both are hot, the revani will become gummy, and if both are cold, the syrup will sit on top without soaking in.

**Egyptian Cuisine · 115 min · 16 servings · 300 kcal per serving**

Revani is a classic dessert for gatherings and Ramadan in Egypt: its texture falls between a cake and basbousa, light and spongy from the whipped eggs, flavored with orange, and absorbing syrup down to the very last grain of semolina. The measurements are in cups, and the main difference between it and basbousa is the whipping technique rather than the ingredients.

## Ingredients

- 4 — eggs, at room temperature
- 1 cup — sugar
- 1 tbsp — grated orange zest
- 0.5 cup — oil
- 1 cup — fresh orange juice
- 1 cup — fine semolina
- 1 cup — flour
- 1 tbsp — baking powder
- 1 tsp — vanilla
- 1 pinch — salt
- 0.25 cup — shredded coconut, for the topping
- 1 tsp — butter or oil, for greasing the tray
- 2 cup — sugar, for the syrup
- 1.5 cup — water, for the syrup
- 1 tbsp — lemon juice
- 1 slice — orange peel, for the syrup

## Method

1. **First, the Syrup** — Boil **2 cups of sugar with 1.5 cups of water** and the orange peel slice. After boiling, add the lemon juice and let it simmer for **6–7 minutes** over medium heat. It should turn out **slightly lighter** than basbousa syrup, because revani is spongy and absorbs a lot. Let it cool completely and remove the peel.
2. **Preheating the Oven and Tray** — Preheat the oven to **180 °C**, and grease a **23x33 cm** tray with butter. Revani must go into a hot oven from the very first minute so the whipped eggs set while risen.
3. **Mixing the Dry Ingredients** — Mix the **semolina, flour, baking powder, and salt** in a bowl and set them aside. Mixing them beforehand distributes the baking powder so the revani rises evenly without bitter spots.
4. **Whipping the Eggs and Sugar** — Whip the **eggs, sugar, and orange zest for 5–7 minutes** on high speed until the mixture **turns pale, thickens, and forms a ribbon** when you lift the beaters. This is the step that sets revani apart from basbousa — the air incorporated here is what makes it spongy.
5. **Adding Oil and Juice** — Lower the speed and pour in the **oil in a thin stream**, followed by the **orange juice and vanilla**. Do not overmix here so the mixture doesn't lose the air it has taken in.
6. **Adding Semolina and Flour** — Add the dry mixture in **3 batches**, folding gently with a spatula from bottom to top **just until the flour disappears**. The batter will be a bit runny and this is normal — the semolina absorbs the juice while in the oven.
7. **Baking** — Pour the batter into the tray and bake on the **middle rack for 30–35 minutes** until the top turns **golden brown** and a toothpick comes out clean. Revani that is underbaked will sink and become gummy as soon as it absorbs the syrup.
8. **Slicing and Syrup** — As soon as it comes out of the oven, **cut it into squares while hot**, and pour the **cold syrup with a ladle in stages** all over the top until it absorbs it completely. Slicing before adding the syrup ensures it reaches the center of every piece, not just the surface.
9. **Resting and Garnishing** — Sprinkle the **coconut** on top and let it rest for **at least an hour** at room temperature until it absorbs the syrup and cools down, then serve it.

## Tips

- Fine semolina is what gives revani its spongy texture — coarse semolina turns out grainy and dry.
- Out of oranges? Add a cup of milk instead of the juice and a spoonful of lemon zest — it makes a delicious milky revani that pairs well with coconut.
- If you find the syrup pooling on top, stop pouring and let it sit for a quarter of an hour to absorb first, then continue.
- For gatherings: top each piece with a spoonful of qishta (clotted cream) and a sprinkle of crushed pistachios.

## FAQ

### What is the difference between revani and basbousa?
Revani has eggs whipped with sugar and contains both flour and semolina, making it spongy and light. Basbousa does not have whipped eggs and is made with yogurt and ghee, making it denser and firmer. Both are soaked with cold syrup while hot.

### Why does revani turn out gummy or why does the syrup pool underneath?
The most common reasons are that the revani was not fully baked inside, or the syrup was poured hot onto hot revani, or all of it was poured at once. Use cold syrup, pour it in stages, and make sure a toothpick comes out clean before taking it out of the oven.

### Can I make revani with milk or yogurt instead of orange juice?
Yes: a cup of milk in the same quantity, or half a cup of yogurt with half a cup of milk if you want it softer. You will lose the orange flavor, so compensate with extra lemon zest or vanilla, and keep the method the same.

### How is revani stored and for how long?
Covered outside the fridge for two days, and in the fridge for up to 5 days — take it out 15 minutes before serving. You can also freeze it sliced after the syrup in a sealed container for up to a month, and thaw it in the fridge.

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Source: https://hanakoleah.com/en/egyptian-cuisine/revani-semolina-cake
Edited by: Marwa Mohamed
Last updated: 2026-11-10