Revani

Name: Revani
Cook time: 120 min
Total time: 120 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 200g Unsalted Butter, softened; 200g Granulated Sugar; 4 Eggs, large; 200g Greek Yogurt, full-fat; 300g Fine Semolina; 150g All-purpose Flour; 10g Baking Powder; 1/4 tsp Salt; 1 Lemon, zest; 1 Orange, zest; 1 tsp Vanilla Extract; 600g Granulated Sugar; 500ml Water; 1 Lemon, peel, wide strips, no white pith; 1 Orange, peel, wide strips; 1 Cinnamon Stick, small; 1 tbsp Lemon Juice, fresh; 21 Blanched Whole Almonds, for topping; optional but traditional

Revani is a moist, fragrant semolina cake soaked in a bright citrus syrup and dotted with toasted almonds. The crumb is tender from yogurt and eggs, while lemon and orange zest lend a fresh, aromatic lift—perfect served with tea or a scoop of cream. This traditional dessert soaks up a honeyed syrup for a satisfyingly sweet, melt-in-your-mouth finish.

Revani is a moist, fragrant semolina cake soaked in a bright citrus syrup and dotted with toasted almonds. The crumb is tender fro... Show more

Traditional Greek Recipe

Health Grade

E- · Indulgent

Rating

4.0

Time

2 hrs

Price

0,36 €

Calories

579 kcal

vegetarian

comfort food

holiday/special occasion

mediterranean

Method

Make the syrup

Wash and dry the Lemon (peel, wide strips, no white pith) and Orange (peel, wide strips), then use a peeler to remove wide strips of peel. Put the peel in a saucepan with the Granulated Sugar, Water, and Cinnamon Stick (small). Bring it to a boil over medium heat, then lower the heat and simmer for 10 minutes until the syrup is lightly thickened and very fragrant. Stir in the Lemon Juice (fresh), remove the peel and cinnamon stick, and set the syrup aside to cool completely.

Heat the oven

Heat the oven to 350° F. Line a 9x13-inch baking pan with parchment paper, leaving a little overhang if you want to lift the cake out later.

Mix the batter

In a large bowl, beat the Unsalted Butter with the sugar until pale, creamy, and fluffy. Beat in the Egg (large) one at a time, letting each one disappear before adding the next, then mix in the Greek Yogurt (full-fat), the lemon zest and orange zest, and the Vanilla Extract. Fold in the Fine Semolina, All-purpose Flour, Baking Powder, and Salt just until you have a thick, smooth batter with no dry streaks left.

Bake the cake

Scrape the batter into the prepared pan and smooth the top with a spatula or the back of a spoon. If you're using them, press the Blanched Whole Almonds (for topping; optional but traditional) lightly into the surface so they stay put. Bake for 35 minutes, or until the top is deep golden and a skewer inserted in the center comes out clean or with just a few moist crumbs.

Soak the cake

Take the cake out of the oven while it is still hot. If you want tidy pieces, cut it into squares or diamonds now, then slowly pour the cooled syrup evenly over the surface so it soaks in instead of pooling in one spot. Let it stand for 30 minutes so the syrup can be fully absorbed.