Do you remember, when I first came from Greece, I brought with me an absolute love for Greek cuisine and a mountain of recipes with seafood and meat? On the next trip, I was able to calm down a bit and found that the Greeks have something to surprise me with. A light, crumbly, fragrant cake conquered my heart forever. Try Revani with cream or vanilla ice cream, as it is eaten in Greece.
Do you remember, when I first came from Greece, I brought with me an absolute love for Greek cuisine and a mountain of recipes with seafood and meat? On the next trip, I was able to calm down a bit and found that the Greeks have something to surprise me with. A light, crumbly, fragrant cake conquered my heart forever. Try Revani with cream or vanilla ice cream, as it is eaten in Greece.- Prep time: 15 minutes + cooling time
- Cook time: 40 minutes
- Serves: 6-8
- Difficulty: easy
- Course: pastry
- Cookware: cake tin
- Cuisine: Greek
Ingredients
For the dough:
- 200 g flour
- 200 g semolina
- 200 g sugar
- 60 ml milk
- 6 eggs
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 1 tsp baking powder
- butter for greasing
For the syrup:
- 400 g sugar
- 400 ml water
- juice and zest of ½ lemon
- 100 g butter
Cooking method
Step 1
Heat the oven to 180°C. Whisk all the ingredients in a bowl until smooth. Grease a square baking dish with butter and pour the dough into the tin. Bake for 40 minutes.
Step 2
Mix sugar and water in a pan. Add zest and lemon juice. Put to boil. Add oil to heated water. Simmer for 5 minutes without stirring.⠀
Step 3
Cut the cake and without removing from the tin pour over with hot syrup. Allow the cake to cool completely.
My tips and tricks:
Always pour the cooled cake with hot syrup and let it cool completely before serving. Otherwise, the cake may crumble a lot. You can replace lemon peel with orange peel for a brighter flavour. And you can replace semolina with coconut flakes – this way you’ll get a very Mediterranean taste and aroma.
- 200 g flour
- 200 g semolina
- 200 g sugar
- 60 ml milk
- 6 eggs
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- 1 tsp baking powder
- butter for greasing
- For the syrup:
- 400 g sugar
- 400 ml water
- juice and zest of ½ lemon
- 100 g butter
- Heat the oven to 180°C. Whisk all the ingredients in a bowl until smooth. Grease a square baking dish with butter and pour the dough into the tin. Bake for 40 minutes.
- Mix sugar and water in a pan. Add zest and lemon juice. Put to boil. Add oil to heated water. Simmer for 5 minutes without stirring.⠀
- Cut the cake and without removing from the tin pour over with hot syrup. Allow the cake to cool completely.