Golden Brandy Revani with Tempered Honey Syrup

What Makes This Special

Golden Brandy Revani is a Turkish classic, transformed for winter with a touch of warming brandy and a luxurious, golden honey syrup. This recipe embodies the richness of the season using a one-bowl method, making it accessible for any skill level. By tempering the honey in the syrup, we preserve its golden sheen and floral aroma—an elegant touch for chilly mornings.

Ingredients

The revani is a semolina-based breakfast cake, known for its tender crumb and ability to soak up fragrant syrups. Here, we enrich the batter with brandy and orange zest, then drench it in a honey syrup that’s tempered for a shiny, golden finish.

For the Cake

• Semolina: Brings a hearty texture and the classic character of revani.
• Flour: Lightens the crumb slightly.
• Sugar, Baking Powder, Salt: Sweetens and lifts the cake.
• Eggs: Structure and richness.
• Yogurt: Moisture and gentle tang.
• Oil: Keeps the cake tender.
• Brandy: Adds warmth and complexity.
• Orange Zest: Brightens with citrus notes.
• Vanilla: Rounds out flavors.

For the Tempered Honey Syrup

• Sugar & Water: Base for the syrup.
• Honey: Adds golden color and floral depth.
• Lemon Juice: Balances sweetness.

Instructions

Step 1: Prepare the Pan & Preheat

Grease a 20cm cake pan with oil or butter. Line the bottom with parchment for easy removal. Preheat your oven to 180°C (160°C fan).

Step 2: Make the Batter (One Bowl!)

In a large bowl, whisk together semolina, flour, sugar, baking powder, and salt. Add eggs, yogurt, oil, brandy, orange zest, and vanilla. Whisk until just combined and smooth; avoid overmixing to keep the cake tender.

Step 3: Bake

Pour the batter into the prepared pan. Tap the pan gently to remove air bubbles. Bake for 35–40 minutes, until golden on top and a skewer comes out clean.

Step 4: Temper the Honey Syrup

While the cake bakes, combine water and sugar in a small saucepan. Bring to a boil, then simmer 5 minutes. Remove from heat. Stir in honey and lemon juice off the heat—this gentle tempering preserves the honey’s golden color, aroma, and enzymes.

Step 5: Syrup the Cake

When the cake comes out of the oven, let it rest 5 minutes. Cut into diamonds or squares while still warm. Slowly pour the tempered honey syrup over the cake, letting it soak in gradually. For extra gloss, brush the surface lightly with leftover syrup.

Step 6: Cool & Serve

Allow to cool to room temperature for at least 30 minutes. Serve for breakfast with thick Turkish yogurt, sliced oranges, or pistachios on top.

Pro Tips

• Room temperature eggs ensure a smooth batter—cold eggs can make it lumpy.
• Temper the honey by adding it off the heat to keep the syrup golden and aromatic.
• Cut before syruping to allow each piece to absorb syrup evenly, for moist but not soggy cake.

Troubleshooting

Cake feels dry? You may have overbaked, or not added enough syrup. Next time, check doneness 5 minutes early and make sure to pour all the syrup evenly.

Cake is soggy? Too much syrup or pouring all at once can pool at the bottom. Pour slowly in batches, allowing time for absorption.

Variations

• Spiced Revani: Add 1/2 tsp ground cinnamon and a pinch of clove to the batter for extra warmth.
• Nutty Topping: Sprinkle chopped toasted pistachios or walnuts over the cake before serving.
• Citrus Swap: Use lemon zest instead of orange for a brighter flavor.

Storage

Store covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 1 week. Allow to come to room temperature or warm gently before serving for the best texture and flavor.

This golden, brandy-kissed revani makes winter mornings feel extra special, with just one bowl and a few pantry staples. Enjoy the authentic Turkish warmth!