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A slice of Turkish poppy seed revani cake with white cream and red forest fruit sauce layers.

Turkish Poppy Seed Revani with Forest Fruit Topping

564kcal
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Prep 20 minutes
Cook 30 minutes
Total 50 minutes
A refreshing, layered semolina cake featuring blue poppy seeds, a light whipped cream center, and a vibrant forest fruit glaze.
Servings 12 people
Course Dessert
Cuisine Turkish

Ingredients

For the Cake
  • 4 large Eggs
  • 1 cup Granulated sugar
  • 1 cup Milk
  • 1 cup Vegetable oil
  • 1 cup Semolina (İrmik)
  • 1 cup Blue poppy seeds
  • 1.5 cups All-purpose flour
  • 1 packet Baking powder (approx. 2 tsp)
  • 1 packet Vanilla sugar or 1 tsp Vanilla extract
For the Syrup (Sherbet)
  • 2.5 cups Granulated sugar
  • 3 cups Water
  • 3 drops Fresh lemon juice
For the Topping Layers
  • 1 packet Whipped cream powder (approx. 2.5 oz)
  • 1 cup Cold milk
  • 2 packets Forest fruit sauce mix
  • 2 cups Water (for the fruit sauce)

Equipment

  • Large Rectangular Glass Dish (Borcam): Ideal for even baking and showcasing the beautiful layers.
  • Electric Hand Mixer: Essential for whipping the eggs and the cream to the correct volume.
  • Small Saucepan: For preparing the syrup and the fruit glaze.
  • Offset Spatula: To get that perfectly smooth, professional finish on your cream and fruit layers.

Method

  1. Combine sugar, water, and lemon juice in a pot. Bring to a boil, then simmer for 15 minutes. Remove from heat and let it cool completely.
    Boiling sugar, water, and lemon juice in a pot to make Turkish cake syrup.
  2. In a large bowl, whisk the eggs and sugar until the mixture is light, pale, and foamy.
    Whisking eggs and sugar in a glass bowl until the mixture is light and foamy.
  3. Gradually add the milk and oil, then fold in the semolina, poppy seeds, vanilla, baking powder, and flour. Mix until just combined.
    Adding blue poppy seeds and semolina to the cake batter for texture.
  4. Pour the batter into a greased large rectangular glass baking dish (Borcam). Bake in a preheated oven at 160°C until the top is golden brown (approx. 25-30 minutes).
    A freshly baked golden-brown poppy seed semolina cake in a glass baking dish.
  5. Whisk the whipped cream powder with cold milk until stiff peaks form. Refrigerate to keep it firm.
  6. In a small saucepan, mix the forest fruit sauce powder with water. Cook over medium heat, stirring constantly, until it thickens. Set aside to cool.
  7. Once the cake is out of the oven, let it rest for 5 minutes (to release initial steam). Pour the cold syrup evenly over the warm cake.
    Pouring cold sugar syrup over the warm poppy seed semolina cake.
  8. Wait until the cake is completely cold. Spread the chilled whipped cream evenly over the top.
    Spreading a smooth layer of white whipped cream over the soaked revani cake.
  9. Pour the cooled forest fruit sauce over the cream layer. Smooth it out and refrigerate for at least 2 hours before slicing and serving.
    Pouring the final layer of red forest fruit sauce over the whipped cream layer.

Nutrition

Serving1servingCalories564kcalCarbohydrates85gProtein6gFat24gSaturated Fat4gPolyunsaturated Fat13gMonounsaturated Fat5gTrans Fat0.1gCholesterol5mgSodium148mgPotassium165mgFiber3gSugar61gVitamin A68IUVitamin C0.2mgCalcium247mgIron2mg

Video

Notes

For the best results, pour the cooled syrup over the warm cake (or vice versa). This ensures the semolina absorbs the liquid perfectly without becoming mushy, leaving you with a moist yet firm texture.

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