A traditional Greek Revani recipe a moist semolina sponge cake soaked in fragrant syrup and finished with a sprinkle of nuts or a dollop of cream.

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A traditional Greek Revani recipe a moist semolina sponge cake soaked in fragrant syrup and finished with a sprinkle of nuts or a dollop of cream.

Ingredients (serves about 12)

Cake

1 cup (150 g) fine semolina

1 cup (125 g) all-purpose flour

1 cup (200 g) granulated sugar

1 cup (240 g) plain Greek yogurt

3 large eggs

½ cup (120 ml) olive oil or neutral oil

1 Tbsp orange zest (or lemon zest)

1 tsp baking powder

½ tsp baking soda

Pinch of salt

Syrup

1 cup (200 g) granulated sugar

1 cup (240 ml) water

2 Tbsp lemon juice

1 cinnamon stick

Optional: 1 Tbsp honey or a splash of orange blossom water

Topping

½ cup chopped pistachios or almonds, lightly toasted

Whipped cream or thick Greek yogurt for serving (optional)

Method
Make the Syrup (First)

In a small saucepan, combine sugar, water, lemon juice, and cinnamon stick.

Bring to a gentle boil, stir until sugar dissolves, then simmer 6–8 minutes until slightly thickened.

Remove cinnamon stick. Stir in honey or orange blossom water if using. Cool completely.

Prepare the Cake

Preheat oven to 350°F / 175°C. Grease and flour a 9x13-inch (23x33 cm) baking pan.

In a large bowl, whisk eggs and sugar until pale and fluffy (about 2 minutes).

Add yogurt, olive oil, and orange zest; whisk until smooth.

In another bowl, combine semolina, flour, baking powder, baking soda, and salt.

Fold dry ingredients into wet until just combined—don’t overmix.

Bake

Pour batter into the prepared pan and smooth the top.

Bake for 30–35 minutes, until golden and a toothpick inserted comes out clean.

Soak with Syrup

While cake is hot, poke small holes all over with a skewer.

Slowly ladle the cooled syrup evenly over the cake, letting it soak in completely.

Finish & Serve

Allow to rest at least 30 minutes so the syrup fully absorbs.

Sprinkle with chopped nuts.

Serve plain, or add a spoonful of whipped cream or Greek yogurt.

💡 Tips

For a citrusy twist, add a splash of ouzo or a few drops of orange blossom water to the syrup.

Revani keeps well covered at room temperature for 2 days or refrigerated for 4–5 days.

Moist, fragrant, and irresistibly sweet, Greek Revani is a classic dessert for family gatherings or a cozy afternoon with coffee.