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.
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.
6 servings