Revani is a soft, syrup-soaked semolina cake, deeply rooted in Mediterranean and Middle Eastern cuisines. Lightly spiced and perfumed with citrus and honey, it’s both elegant and comforting — a perfect finish to a hearty meal or a charming companion to coffee or tea.
Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
For the Cake
1cupsemolina
1cupall-purpose flour
1tspbaking powder
4large eggs
¾cupgranulated sugar
½cupplain Greek yogurt
½cupneutral oil (like sunflower or canola)
Zest of 1 lemon or orange
1tspvanilla extract
For the Syrup
1 ½cupswater
1cupsugar
⅓cuphoney
1tbsplemon juice
1cinnamon stick (optional)
Garnish (optional)
Chopped pistachios or almonds
Powdered sugar
More honey, for drizzling
Prepare the Syrup First (So it Cools)
1
In a saucepan, combine water, sugar, honey, lemon juice, and cinnamon stick. Bring to a boil, then simmer for 10 minutes. Remove from heat and allow to cool completely.
Make the Cake Batter
2
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment.
In a mixing bowl, beat the eggs and sugar until light and fluffy (about 5 minutes).
Mix in the yogurt, oil, lemon/orange zest, and vanilla extract.
In a separate bowl, whisk together the semolina, flour, and baking powder.
Gradually fold the dry ingredients into the wet mixture until just combined.
Bake the Cake
3
Pour the batter into the prepared pan and smooth the surface.
Bake for 30–35 minutes or until golden and a toothpick comes out clean.
Soak with Syrup
4
Once the cake is out of the oven, cut it into diamonds or squares.
Slowly pour the cooled syrup over the hot cake.
Let it rest at room temperature for at least 1 hour to absorb the syrup fully.
To Serve
5
Sprinkle with chopped pistachios or a dusting of powdered sugar.
Serve warm or at room temperature with Greek coffee or mint tea.
Ingredients
For the Cake
1cupsemolina
1cupall-purpose flour
1tspbaking powder
4large eggs
¾cupgranulated sugar
½cupplain Greek yogurt
½cupneutral oil (like sunflower or canola)
Zest of 1 lemon or orange
1tspvanilla extract
For the Syrup
1 ½cupswater
1cupsugar
⅓cuphoney
1tbsplemon juice
1cinnamon stick (optional)
Garnish (optional)
Chopped pistachios or almonds
Powdered sugar
More honey, for drizzling
Directions
Prepare the Syrup First (So it Cools)
1
In a saucepan, combine water, sugar, honey, lemon juice, and cinnamon stick. Bring to a boil, then simmer for 10 minutes. Remove from heat and allow to cool completely.
Make the Cake Batter
2
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment.
In a mixing bowl, beat the eggs and sugar until light and fluffy (about 5 minutes).
Mix in the yogurt, oil, lemon/orange zest, and vanilla extract.
In a separate bowl, whisk together the semolina, flour, and baking powder.
Gradually fold the dry ingredients into the wet mixture until just combined.
Bake the Cake
3
Pour the batter into the prepared pan and smooth the surface.
Bake for 30–35 minutes or until golden and a toothpick comes out clean.
Soak with Syrup
4
Once the cake is out of the oven, cut it into diamonds or squares.
Slowly pour the cooled syrup over the hot cake.
Let it rest at room temperature for at least 1 hour to absorb the syrup fully.
To Serve
5
Sprinkle with chopped pistachios or a dusting of powdered sugar.
Serve warm or at room temperature with Greek coffee or mint tea.
