A Sweet Journey Through Mediterranean Flavors.

Step into the vibrant world of Greek cuisine and treat your taste buds to the exquisite delight of Revani, a traditional Greek dessert that promises to enchant with every bite.

Rooted in the rich culinary heritage of the Mediterranean, Revani is a luscious semolina cake soaked in a fragrant syrup, making it a true indulgence for dessert lovers worldwide.

As you take your first forkful, you’ll be greeted by the moist, tender texture of the semolina, delicately flavored with aromatic hints of citrus zest and floral notes.

Each bite offers a symphony of tastes and textures, from the light crumb of the cake to the syrupy sweetness that lingers on the palate, leaving you craving for more.

What sets Greek Revani apart is its versatility and simplicity.

While the basic recipe calls for semolina, sugar, and eggs, the variations are endless.

Some recipes incorporate ground almonds or coconut for added richness, while others infuse the syrup with fragrant spices like cinnamon or cloves, adding depth and complexity to the flavor profile.

Whether enjoyed as a decadent dessert after a hearty meal or served alongside a steaming cup of Greek coffee, Revani embodies the spirit of Mediterranean hospitality, inviting you to savor the pleasures of life one bite at a time.

So, why not embark on a culinary adventure and discover the irresistible allure of Greek Revani? With its tantalizing flavors and soul-warming sweetness, it’s sure to become a cherished favorite for any occasion, transporting you to sun-drenched shores and quaint Greek villages with every heavenly mouthful.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

For the Ravani

1 cup, 250gr, fine semolina

1 cup, 250gr, self raising flour or all purpose flour

2 tsp baking powder , if using all purpose flour

1 cup, 250gr, sugar

1/2 cup, 125gr, milk or Greek yogurt

4 eggs

1/2 tsp. salt

1 tsp vanilla extract

For the Syrup:

2 cups sugar

2 cups water

2 tbsp butter

2 tbsp lemon juice

1 tbsp lemon zest

Sliced almonds, optional

Directions

Preheat your oven to 180C / 350F ‘ and butter well a large cake pan.
In a electric standing mixer beat eggs and sugar on high until you get a pale, light yellow color.

Stir in the milk or yogurt and vanilla extract.

In a bowl, sift together the flour, salt, ( baking powder, if using), and all the semolina.

Slowly add the dry mix to sugar-eggs mixture and mix until incorporated.
Evenly pour into a 8 inch baking pan, (top with some sliced almonds, optional), and bake for 30 minutes, until golden brown.

In the meantime make the syrup.

In a small pot, add the syrup ingredients and bring to a boil.

Let it simmer for about 10 minutes, then set it aside to cool completely.

Once the cake is baked and still hot, score the surface with a sharp knife (without cutting all the way through), and slowly pour the cold syrup over the hot cake.

Allow it to absorb fully and come to room temperature before serving.