🇬🇷 Greece · Dessert
Revani: Traditional Greek Semolina Cake with Syrup
By eatmundo · July 7, 2026
A delightfully moist and aromatic Greek semolina cake, soaked in a fragrant citrus-infused syrup. This sweet treat offers a lovely texture contrast between the tender crumb and the syrupy glaze, making it a perfect dessert for any occasion.
Ingredients
check them off as you prepareHow to Make It
- 1
In a saucepan, combine 350g of sugar, 400ml of water, a strip of lemon peel, a strip of orange peel, and 1 cinnamon stick. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the sugar is fully dissolved and the syrup is slightly thickened. Remove from heat and let it cool completely while you prepare the cake.
- 2
In a large bowl, cream together 150g of softened unsalted butter and 250g of sugar with an electric mixer until light and fluffy, about 3-4 minutes. This creates air pockets for a tender cake.
- 3
Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract and the zest of 1 orange for a burst of fresh aroma.
- 4
In a separate bowl, whisk together 250g of coarse semolina and 2 teaspoons of baking powder. Gradually add the semolina mixture to the wet ingredients, alternating with 200g of plain yogurt, mixing until just combined. Be careful not to overmix, as this can make the cake tough.
- 5
Pour the batter into a greased and floured 9x13 inch baking dish. Smooth the top with a spatula. Bake in a preheated oven at 170°C (340°F) for 40-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 6
Immediately upon removing the cake from the oven, pour the *cooled* syrup evenly over the *hot* cake. The temperature difference is key for proper absorption. Let the cake sit at room temperature for at least 30 minutes (preferably longer, up to several hours) to allow the syrup to fully soak in. Garnish with a sprinkle of chopped pistachios or a candied orange slice before serving.
Frequently Asked Questions
Why is it important for the syrup to be cold and the cake hot?+
This temperature contrast is crucial for proper syrup absorption. A hot cake will readily soak up the cold syrup, preventing it from becoming soggy and ensuring a moist, evenly flavored dessert.
Can I use fine semolina instead of coarse?+
While coarse semolina gives Revani its characteristic slightly grainy, yet tender texture, fine semolina can be used, but the cake's consistency will be different, likely denser and less crumbly.
How long does Revani stay fresh?+
Revani can be stored at room temperature, covered, for 2-3 days, or in the refrigerator for up to a week. The flavors often deepen beautifully on the second day.
What can I use if I don't have fresh orange zest?+
While fresh orange zest provides the best aroma, you can substitute it with a few drops of orange essence or orange blossom water in the syrup for a similar fragrant note, though the flavor profile will be slightly different.
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