Greek Semolina Syrup Cake (Revani)
Ρεβανί RevaniSay it: reh-VAH-nee
Revani is a beloved Greek dessert featuring a light, moist semolina sponge cake drenched in fragrant sugar syrup. Popular throughout Greece, including the town of Veria in northern Macedonia, it is traditionally served at celebrations, after meals, or with afternoon coffee. The cake has a pleasantly grainy texture from the semolina and a sweet, citrusy aroma from lemon and orange. What makes it special is the perfect balance between the fluffy cake and the soaking syrup that keeps every bite tender and flavorful.
Greek Semolina Syrup Cake (Revani)
Ρεβανί, Revani
Pronounced reh-VAH-nee
- Serves
- 12
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
To finish
Method
Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan and line the bottom with parchment paper.
In a medium bowl, whisk together the semolina, flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and orange zest.
Alternately add the dry ingredients and the milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared pan and smooth the top. If using, gently press the almonds or pine nuts onto the surface in even rows.
Bake for 40–45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the syrup. combine the sugar, water, cinnamon stick, lemon and orange peels, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 minutes. Remove from heat, discard the solids, and let cool slightly.
When the cake comes out of the oven, immediately pour the warm syrup evenly over the hot cake. Allow the cake to cool completely in the pan so it absorbs the syrup.
Once cool, cut into diamond or square pieces. Sprinkle lightly with ground cinnamon before serving.
Regional variants
Some regions add a little rosewater or orange blossom water to the syrup. A popular modern twist is to top the cake with a thin layer of whipped cream or to fold ground almonds into the batter.
Cook's notes
- The syrup must be warm and the cake hot when pouring so the cake absorbs it fully without becoming soggy.
- For best flavor, let the cake rest at least 4 hours or overnight before serving.
- Use fine semolina for the lightest texture; coarser semolina will give a more rustic result.
Serve with
Strong Greek coffee or tea; sometimes served with a scoop of vanilla ice cream.
Make ahead and storage
Revani keeps well at room temperature for up to 3 days or refrigerated for 5 days. Bring to room temperature before serving.
