Revani (Greek Semolina Cake)

Monday, January 19, 2015

The first time I ever went to my husband's parents' house, his father (who is Greek and an incredible cook) slapped down a massive hunk of pastitsio (essentially, Greek lasagna) in front of me that he then followed up with a magical dessert.

For about a year, I called it "Cream of Wheat Cake." But "revani" or "ravani" is actually a semolina or farina based cake soaked in a sinfully sweet citrus-y syrup. It's epic and hands down, one of my favorite Greek dishes. This was my first go at making it. I encourage you to give it a go and wow your friends with your Greeky awesomeness.

Revani (Greek Semolina Cake)
For the cake:
1 cup flour
3 tsp. baking powder
1 cup fine Semolina (or Farina)
1/2 cup unsalted butter (1 stick)
1 cup sugar 3 eggs separated (reserve whites)
1 tsp. vanilla extract
zest of 1 lemon
1 cup milk
pinch of salt

For the syrup:
1 1/2 cups sugar
1 1/2 cups water
2 3-inch strips of orange peel
1 tsp. lemon juice

For serving:
Powdered sugar, 1/2 cup almonds, blanched, lightly toasted, and chopped (optional)

- Preheat the oven to 350 degrees.
- Grease bottom and sides a 9 x 13 pan.
- Mix the flour, farina and baking powder together in a medium bowl.
- Using a mixer, cream the butter with sugar until light and fluffy.
- With the mixer running, add egg yolks one by one. Continue mixing until a light yellow color. Add vanilla extract and lemon zest.
- Add the flour mixture 1/3 at a time alternating with the milk.
- Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
- Fold the egg whites in to the batter until just blended with a spatula.
- Pour the batter into the pan, smooth out with a spatula and bake at 350 degrees for 45 minutes or until you have a nice golden color.

- While the cake is baking, make the syrup: Add water, sugar, and orange peel to a sauce pan and bring to a boil. Simmer for 5 minutes. Add lemon juice and cool.
- While the cake is still warm, cover it with the syrup. Allow to cool before serving.

Adapted from About Food


  1. Wow! This cake looks delicious. Thanks for sharing with us this interesting recipe. The bakery is my hobby. I am hoping the same best work form you in future. If you need any paper help in future- will help you at any suitable time!


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