Revani — Syrup-Soaked Semolina Sponge Cake

Revani (also spelled “ravani”) is a beloved Greek syrup cake with Ottoman roots. It is made from semolina flour, which gives it a delicate crumb and gentle graininess. The cake bakes into a tender, yellow sponge; immediately after baking it is bathed in a lightly flavored simple syrup. Lemon or orange juice is often added to the syrup, so that each moist slice offers a sweet-tart bite. In Greece, Revani is a classic dessert at celebrations and everyday meals. It’s frequently flavored with lemon zest or orange blossom water, and garnished with sliced almonds or desiccated coconut.

Historically, revani is thought to have originated in the imperial kitchens of the Ottoman Empire (its name may commemorate the conquest of Yerevan). Over centuries it spread through the Mediterranean and beyond. Today, each culture has its own twist: Turkish versions may be flavored with rosewater, while some Balkan recipes include yogurt. The Greek version tends to be quite simple: a golden semolina batter often includes eggs and milk, and sometimes butter or oil. After baking, a citrus-scented syrup with lemon or orange juice is gently poured over the hot cake. This cold syrup seeps in, yielding a cake that is simultaneously airy and moist, not unlike a light pudding.

The texture of revani is key to its appeal. Even though the base batter contains no whipped egg whites, it puffs up with fine holes like a sponge. The semolina (a coarsely ground durum wheat) provides body and a pleasant toothsome quality. Meanwhile the syrup keeps the cake luscious. At the same time, the cake itself stays relatively dry to the bite – it never becomes soggy as long as it has time to absorb syrup slowly. Flavor-wise, revani is subtly sweet with fresh citrus and vanilla notes. Typically each slice reveals flecks of lemon zest, and often a few almond slivers for crunch. A dusting of powdered sugar or coconut on top completes the presentation.

One wonderful trait of Revani is its simplicity. All the ingredients are pantry staples: semolina, flour, eggs, sugar, and a little fat (butter or oil). It can be made in one bowl without complicated steps. Frequently, egg whites are beaten and folded in to lighten the batter, but some cooks simply separate eggs to make a richer crumb. Similarly, the syrup is simply sugar, water, and a squeeze of lemon. Even so, the result feels festive and elegant. It’s often cut into diamond shapes – a hint of the Middle Eastern style – and served at room temperature after allowing several hours for the syrup to set.

This cake is suited to many variations. Some versions fold in a bit of coconut or semolina pudding for extra moistness. Greek home cooks sometimes scatter toasted almonds on top after syruping. The balance of syrup can be tailored: more syrup for a very sweet pudding-cake, or less for a firmer texture. Traditionally, Revani is not overly sweet for Greeks; it’s the syrup that provides most sweetness, and the cake remains gentle on sugar. The simple combination of lemon and sugar in the syrup brightens the semolina perfectly.

As a dessert, Revani fits any occasion. It is common at holidays like Easter and Christmas, but equally at casual gatherings or tea time. A slice alongside Greek coffee is customary. Because it keeps well, leftovers make an excellent breakfast treat or afternoon snack. The recipe is forgiving: the batter can rest briefly before baking, or even be scaled to different pan sizes. Leftover syrup can flavor other desserts (use it on fresh fruit or to sweeten yogurt).