Go Back
–+ servings
A featured image of Greek revani.

Greek Semolina Cake - Revani

Sylia
Revani is a beloved Greek semolina cake soaked in a simple syrup. It’s fluffy yet dense, delicately scented—often with citrus and/or mastiha—and unfailingly served at every major celebration, from name days to Sunday lunches. The magic lies in its grainy texture from semolina and its irresistible syrup bath that keeps it moist for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Greek, Mediterranean
Servings 6
Calories 321 kcal

Ingredients
  

FOR THE SYRUP* (see note #1)

  • 2½ cups (620ml) water
  • 2 cups (400g) granulated sugar
  • A strip of orange or lemon peel
  • 1 cinnamon stick

FOR THE SEMOLINA CAKE - Dry Ingredients

  • 1⅓ cups (250g) fine semolina
  • 1 cup (120g) all-purpose flour
  • 5 teaspoons baking powder
  • A pinch of salt
  • 2 oranges, the zest or the zest of 1 orange + 1 lemon
  • ½ teaspoon ground mastiha (optional but highly recommended)*(see note #2)
  • 1 tablespoon semolina for greasing the baking pan

FOR THE SEMOLINA CAKE - Wet Ingredients

  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • ¾ cup (180g) Greek strained yogurt (5-10% fat)
  • ⅔ cup (150g) melted butter
  • ⅔ cup (160 ml) orange juice
  • 1 tablespoon vanilla extract
  • ¼ cup (50ml) cognac (optional)
  • 1 tablespoon melted butter for greasing the baking pan

FOR GARNISHING

  • Crushed pistachios
  • Ice cream (vanilla preferably)
  • Shredded coconut
  • Crushed almonds

Instructions
 

PREPARATION

  • Preheat your oven to 170°C (350°F).
  • Generously butter a 9x13-inch (23x33cm) rectangular baking dish or pan. Dust with fine semolina.

MAKE THE SYRUP

  • In a small saucepan, combine the sugar with the water. Add the cinnamon stick and the orange peel. Bring to a boil, then lower the heat and simmer for 5–7 minutes until slightly thickened. Remove from the heat and let it cool completely.

MIX THE DRY INGREDIENTS

  • In a large bowl, whisk together the semolina, flour, baking powder, salt, citrus zest, and ground mastiha (if using).

BEAT THE WET INGREDIENTS

  • In a separate bowl, beat the eggs and sugar until pale and fluffy (about 3–4 minutes) using a hand mixer or stand mixer. Add the yogurt, orange juice, melted butter, vanilla extract, and cognac (optional), mixing until smooth.

COMBINE THE MIXTURES

  • Gradually add the dry mixture to the wet, folding gently with a spatula or whisk. Do not overmix.

BAKE

  • Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until golden and a toothpick inserted in the center comes out clean.

SYRUP THE CAKE

  • Once the revani is out of the oven and still hot, slowly ladle the cooled syrup over the surface. Let it absorb fully before adding more. This step may take 5 minutes.

GARNISH & SERVE

  • Let the cake cool completely at room temperature. Cut into diamond or square pieces, and optionally garnish with shredded coconut, crushed pistachios, or a dollop of cream or ice cream.

Notes

  1. While I believe the syrup quantity in this recipe is perfectly balanced, if you prefer your revani extra syrupy, feel free to add one more cup each of sugar and water to the syrup. Just be sure to let it soak in slowly so the cake can absorb it evenly.
  2. If you cannot find ground mastiha and have purchased mastiha drops, grind the mastiha in a mortar with a teaspoon of sugar until powder.
 
The nutritional information below is an estimate and may vary depending on the specific ingredients and brands used, as well as preparation methods.

Nutrition

Serving: 1gCalories: 321kcalCarbohydrates: 53.5gProtein: 4.7gFat: 9.4gSaturated Fat: 5.6gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 3.8gCholesterol: 55mgSodium: 130mgPotassium: 120mgFiber: 1.2gSugar: 35gVitamin A: 300IUVitamin C: 8mgCalcium: 80mg
Tried this recipe?Please consider Leaving a Review!