Semolina Cake

Known in Greek as: Revani

A moist semolina cake soaked in fragrant syrup with citrus and vanilla.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour (plus cooling)
Vegetarian
✅
Nuts
❌
Serves
12 - 15
Difficulty
Easy

Ingredients

  • For the cake:
  • 200g fine semolina
  • 150g plain flour
  • 200g caster sugar
  • 4 large eggs
  • 150ml vegetable oil
  • 150ml Greek yogurt
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • Blanched almonds for topping
  • For the syrup:
  • 400g sugar
  • 400ml water
  • 2 strips lemon peel
  • 1 cinnamon stick
  • 2 tbsp lemon juice

Method

  1. Preheat your oven to 180°C (160°C fan). Grease and flour a 30cm x 20cm baking tin.

  2. First, make the syrup. Combine the sugar, water, lemon peel, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Add the lemon juice, remove from heat, and allow to cool completely.

  3. In a large bowl, whisk the eggs and sugar together for 5 minutes until pale and fluffy. This is important for a light texture.

  4. Add the oil, yogurt, vanilla extract, orange zest, and lemon zest to the egg mixture. Whisk until well combined.

  5. In a separate bowl, combine the semolina, flour, baking powder, and salt. Mix well.

  6. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined - don't overmix.

  7. Pour the batter into the prepared tin and spread evenly. Arrange blanched almonds in a decorative pattern on top (traditionally in rows or a diamond pattern).

  8. Bake for 35-40 minutes until golden brown and a skewer inserted in the centre comes out clean.

  9. As soon as the cake comes out of the oven, use a sharp knife to cut it into diamond or square shapes (don't remove from tin).

  10. Immediately pour the cold syrup evenly over the hot cake. It will sizzle and the cake will absorb the syrup. Allow to cool completely in the tin for at least 3 hours before serving. The cake improves overnight as the syrup fully absorbs.