Mother’s Day is creeping up (it’s this Sunday!) If you’re still feeling none the wiser with what to get, we have the perfect idea for you: cake!

Turkish semolina cake bathed in syrup, to be exact. It’d be tough to go wrong with something so delicious. This spongey desert has some history too, with the Ottoman’s big fans who even gave the cake its Turkish name, ‘Revani’. It’s also known as ‘yogurt tatlisi’ in Turkey, which translates to ‘yogurt desert’. A bite of this beauty won’t just leave your mum in a sweet state of mind, but will also take her tastebuds on a holiday of sorts, far away to the flavours of the Mediterranean.


For the cake

– 1 cup of plain yogurt
– 3 eggs
– 1/2 cup of sugar
– 3 tbsp flour
– 3/4 cup of vegetable oil
– 1 cup of uncooked semolina
– the zest of 1 lemon
– 1 tsp vanilla essence
–  2 tsp baking powder
– 1/2 teaspoon baking soda
– 1/4 cup finely ground hazelnuts
– ground nuts and coconut flakes (for topping)

For the syrup

– 3 cups sugar
– 3 cups water
– 1/2 juice from a lemon

Let’s get started.


You’ll need to prepare the syrup so that it has time to cool down. Mix the sugar and water in a medium pan on a high heat until it comes to a boil, stirring the whole time. Turn the heat down and continue to let boil for around another ten minutes. Add some lemon juice and then leave to cool.


Grab a large mixing bowl and put your eggs and sugar in first. Whisk until the sugar dissolves and then whisk some more. Lots of whisking! Next the yogurt, lemon zest and oil go in. Whisk up. Lastly, you want to put all the rest of your ingredients in, excluding the ground nuts and coconut flakes for the top.Give the mixture one final whisk until smooth.


Pour the cake mix into a baking tray that measures 10 x 12 inches and then cook in the oven at a temperature of about 175 degrees celsius. You’ll want to leave it until the cake turns slightly browned and the tip of a knife or a toothpick can be inserted and removed without any mixture residue on. Leave to stand for five minutes.


Cut the cake evenly into squares in the pan and then drizzle the syrup over it, allowing it to sink through the sponge. Cover in foil and put in the fridge for a few hours.


To finish scatter a pinch worth of coconut and ground nuts on top of each square. Serve with a fresh cup of coffee and don’t forget to say: Anneler Günün Kutlu Olsun! (That’s Happy Mother’s Day in Turkish).