Revani (Semolina Cake)
Submitted by DReneeK
Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.
YIELD
16 servingsPREP
10 minCOOK
50 minREADY
9 hrsRevani is a Greek semolina cake that gets soaked in cold lemon syrup the moment it comes out of the oven. The hot, porous crumb drinks up the chilled syrup like a sponge, and the temperature contrast is part of what makes this dessert so good.
Olive oil replaces butter here, which keeps the cake moist for days and adds a subtle fruity richness that works beautifully with the lemon and almond flavors running through both the batter and the syrup.
Whipped egg whites folded into the batter give the cake its light, airy texture. Wiping the bowl with vinegar before beating removes any trace of grease that would keep the whites from reaching stiff peaks. It’s a small step that makes a real difference.
The syrup must be cold when it hits the hot cake. Hot syrup on hot cake just pools on top. Cold syrup gets pulled into the crumb by the temperature difference, saturating every square.
Pro Tips
- Make the syrup the night before. It needs to be completely chilled, and rushing it with an ice bath doesn’t cool it evenly.
- Cut into squares while still hot in the pan, before pouring the syrup. This lets the syrup seep into the cuts and soak through the middle.
- Pour the syrup slowly. Dump it all at once and it runs off the sides. Ladle it in stages and let each addition absorb before adding more.
- Slivered almonds on top toast as the cake bakes, giving you a nutty crunch against the syrup-soaked crumb.
Variations
- Rose water syrup: Replace the almond extract in the syrup with rose water for a floral, Middle Eastern twist.
- Orange revani: Swap lemon zest and juice for orange throughout for a warmer, sweeter profile.
- Coconut topping: Sprinkle shredded coconut over the almonds before baking for extra texture.
Ingredients
Directions
Make the syrup ahead.
Combine the sugar, lemon zest and juice, and water in a saucepan.
Bring to a boil, simmer for 5 minutes then add the almond extract.
Remove and chill overnight.
Line a 10-inch-square cake pan, that is at least 3-inches deep, with parchment.
Sift together the flour and baking powder, then stir in the semolina.
Beat the egg yolks, sugar, olive oil, lemon zest, and almond extract together until pale and creamy.
Beat in the flour mixture, splashing with orange juice to moisten it.
Wipe a mixing bowl with a cloth moistened with vinegar, then put in the egg whites.
Beat with the cream of tartar until stiff peaks form, then fold into the batter.
Pour into the pan and sprinkle with the almonds.
Bake in an oven preheated to 350℉ (180℃) for about 45 minutes until golden brown.
Remove from the oven and, while still hot, cut into squares.
Slowly pour the chilled syrup over it.
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