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.
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.
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Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment.
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In a mixing bowl, beat the eggs and sugar until light and fluffy (about 5 minutes).
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Mix in the yogurt, oil, lemon/orange zest, and vanilla extract.
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In a separate bowl, whisk together the semolina, flour, and baking powder.
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Gradually fold the dry ingredients into the wet mixture until just combined.
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Pour the batter into the prepared pan and smooth the surface.
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Bake for 30–35 minutes or until golden and a toothpick comes out clean.
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Once the cake is out of the oven, cut it into diamonds or squares.
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Slowly pour the cooled syrup over the hot cake.
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Let it rest at room temperature for at least 1 hour to absorb the syrup fully.
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Sprinkle with chopped pistachios or a dusting of powdered sugar.
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Serve warm or at room temperature with Greek coffee or mint tea.
Ingredients
Directions
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.
-
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.
-
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.
-
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.
-
Sprinkle with chopped pistachios or a dusting of powdered sugar.
-
Serve warm or at room temperature with Greek coffee or mint tea.