Greek Semolina Cake (Revani) Recipe

Introduction

Greek Semolina Cake, or Revani, is a moist and fragrant dessert prized for its light texture and bright lemon flavor. This traditional cake is soaked in a sweet syrup, making it wonderfully tender and perfect for sharing with family and friends.

Ingredients

• 2 cups fine semolina
• 1 cup all-purpose flour
• 1 cup granulated sugar (for the cake)
• 1/2 cup granulated sugar (for syrup)
• 1 cup plain Greek yogurt (full-fat)
• 1 teaspoon baking soda
• Zest of 2 lemons
• 1 cup water

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, whisk together the semolina, flour, 1 cup of sugar, baking soda, and lemon zest.
3. Step 3: Stir in the Greek yogurt until a smooth, stiff batter forms.
4. Step 4: Pour the batter into the prepared dish and bake for 35–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
5. Step 5: While the cake bakes, prepare the syrup: combine 1/2 cup sugar, water, and additional lemon zest in a saucepan. Simmer over medium heat until the sugar dissolves, then remove from heat and let cool to room temperature.
6. Step 6: Once the cake is baked, let it cool in the pan for 5 minutes. Immediately pour the cooled syrup over the hot cake, allowing it to absorb completely.
7. Step 7: Let the cake rest for 1 hour before slicing into 24–30 pieces.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
• You can substitute orange zest for lemon zest for a different citrus aroma.
• If you prefer a lighter syrup, reduce the sugar in the syrup by a tablespoon or two.
• Serve the cake with a dollop of whipped cream or a sprinkle of chopped nuts for added texture.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days, allowing it to return to room temperature before serving. The syrup-soaked texture means reheating is not necessary and may make the cake less tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend, but results may vary as texture might change slightly.

Is the syrup necessary?

Yes, the syrup is key to achieving the traditional moist, tender texture of Revani. Pouring it over while the cake is hot allows it to absorb fully.

Greek Semolina Cake (Revani) Recipe

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★★★★★

4.5 from 56 reviews

• Author: Matteo
• Total Time: 1 hour 15 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

This Greek Semolina Cake, known as Revani, is a moist and flavorful dessert perfect for any occasion. Made with fine semolina, Greek yogurt, and infused with vibrant lemon zest, the cake is baked to a golden perfection and soaked in a refreshing lemon-sugar syrup. The combination of textures and citrus notes creates a delightful treat that serves 24 people, making it ideal for gatherings and celebrations.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups fine semolina
• 1 cup all-purpose flour
• 1 cup granulated sugar (for the cake)
• 1 cup plain Greek yogurt (full-fat)
• 1 teaspoon baking soda
• Zest of 2 lemons

Syrup Ingredients

• 1/2 cup granulated sugar (for syrup)
• 1 cup water
• Additional lemon zest from 1 lemon

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent the cake from sticking.
2. Mix dry ingredients: In a large bowl, whisk together the fine semolina, all-purpose flour, 1 cup of granulated sugar, baking soda, and the zest of 2 lemons until evenly combined.
3. Add yogurt to batter: Stir in the Greek yogurt until the mixture forms a smooth, stiff batter, combining the ingredients thoroughly without overmixing.
4. Bake the cake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the surface is golden brown and a toothpick inserted in the center comes out clean.
5. Prepare the syrup: While the cake bakes, combine 1/2 cup granulated sugar, 1 cup water, and the additional lemon zest in a saucepan. Simmer over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
6. Soak the cake: Once the cake is baked, remove it from the oven and let it cool in the pan for 5 minutes. Immediately pour the cooled syrup evenly over the hot cake, allowing it to absorb the syrup thoroughly for maximum flavor and moistness.
7. Rest and serve: Let the cake rest for 1 hour to set and absorb the syrup fully. After resting, slice the cake into 24 to 30 pieces and serve.

Notes

• Use full-fat Greek yogurt for the best texture and flavor.
• Ensure the syrup is cool before pouring it over the hot cake to prevent it from becoming soggy.
• For a more lemony aroma, add extra lemon zest to the syrup.
• Store leftover cake covered at room temperature for up to 3 days.
• You can substitute all-purpose flour with gluten-free flour if needed.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Greek

Keywords: Greek semolina cake, Revani, lemon syrup cake, Greek dessert, semolina cake recipe, moist lemon cake