🍰 Revani
Revani is a moist semolina cake from the eastern Mediterranean. Semolina and yogurt are baked into a light, slightly coarse sponge, which is then drenched with a sugar syrup flavoured with lemon. It soaks up the syrup to become tender and sweet, and is cut into squares or diamonds to serve with tea or coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 eggs
- 200 g fine semolina
- 100 g plain flour
- 150 g sugar
- 250 g yogurt
- 80 ml oil
- 2 tsp baking powder
- For the syrup: 300 g sugar, 350 ml water, juice and peel of 1 lemon
Method
- Make the syrup: boil sugar, water and lemon peel for 8 minutes, add the lemon juice and let it cool.
- Heat the oven to 180 °C and oil a 23 × 30 cm tin.
- Whisk the eggs with the sugar, then mix in semolina, flour and baking powder, then stir in the yogurt and oil to a thick batter.
- Spread in the tin and bake 30–35 minutes until golden.
- Pour the cool syrup over the hot cake, let it soak at least 1 hour and cut into pieces.
How to make it lighter
- Cut small pieces: a little syrup cake is very sweet.
- Use about a third less sugar in the syrup.
- Serve with fresh fruit instead of a second slice.
History
Revani is eaten in Greece, Turkey, Cyprus and the Balkans, and its name is often linked to Yerevan, though that connection is a popular story rather than documented fact. Syrup-soaked semolina cakes are common throughout the former Ottoman lands.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →