Greek
⭐ Highly Rated
30 minmedium
GreekDessert
Recipe Story
origins & traditionsRevani is a beloved traditional cake found throughout Greece and the Eastern Mediterranean, prized for its incredibly moist texture and aromatic syrup. Made with semolina flour instead of all-purpose flour, this cake has a unique, slightly grainy texture that absorbs the citrus-infused syrup beautifully. The combination of yogurt in the batter keeps the cake tender, while the lemon and orange zest provide a refreshing brightness that cuts through the sweetness. Unlike many other syrup-soaked desserts, Revani maintains its structure while becoming wonderfully moist. The semolina gives the cake a golden color and subtle nutty flavor. This dessert is perfect for any gathering, as it actually improves after sitting for several hours, allowing the syrup to fully penetrate the cake. Traditionally served at room temperature with a dollop of whipped cream or a sprinkle of chopped pistachios, Revani represents the perfect balance of sweetness and citrus freshness that characterizes Mediterranean baking.
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
In a large mixing bowl, beat eggs with sugar using a hand mixer until light and fluffy, about 5 minutes.
Add Greek yogurt, melted butter, vanilla extract, and lemon zest. Mix until well combined.
In a separate bowl, whisk together flour, semolina, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
Pour batter into prepared baking dish and smooth the top with a spatula.
Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
While cake bakes, prepare the syrup: In a saucepan, combine sugar, water, honey, lemon juice, and orange zest.
Bring syrup to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 8-10 minutes until slightly thickened.
Remove syrup from heat and let cool for 10 minutes.
When cake is done, remove from oven and immediately score into diamond or square pieces using a sharp knife.
Slowly pour the warm syrup over the hot cake, ensuring even coverage. The cake will sizzle as it absorbs the syrup.
Allow cake to cool completely and absorb all the syrup, at least 2 hours.
Garnish with additional lemon zest or chopped nuts if desired before serving.
Revani - Semolina Cake with Citrus Syrup
5.0 (29)
A moist, aromatic semolina cake soaked in fragrant citrus syrup. This classic Mediterranean treat features the delicate texture of fine semolina balanced with bright notes of lemon and orange zest.
medium
55 min
12 servings
Ingredients
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Cake Batter
- 4 pieces eggs, room temperature
- 1 cups flour, all-purpose
- 1 cups greek-yogurt, plain
- 8 tablespoons butter, melted and cooled
- 2 teaspoons vanilla-extract
- 1/2 teaspoons salt
Citrus Elements
- 2 pieces lemon, zested and juiced
- 1 pieces orange, zested
Syrup
- 4 tablespoons honey
Chef Tips
expert advice•For best results, use fine semolina flour rather than coarse.
•The cake absorbs syrup better when both the cake and syrup are warm, so timing is important.
•If the syrup is too hot, it may make the cake soggy; if too cool, it won't absorb properly.
•Let the cake sit for at least 2 hours, or preferably overnight, for the best texture.
•The flavor actually improves the next day.
•You can substitute the Greek yogurt with plain yogurt or even sour cream.
•For a variation, add a cinnamon stick to the syrup while it simmers.
•Some versions include a tablespoon of brandy or ouzo in the syrup for additional depth.
•This cake freezes well - cut into portions and freeze for up to 3 months.
•Thaw at room temperature before serving.
•For a less sweet version, reduce the sugar in the syrup by 1/4 cup.
