Authentic Revani (Ravani) Semolina Syrup Cake Recipe

Revani cake is a classic semolina dessert popular across the Mediterranean and Middle Eastern regions. Also called Revani, Ravani or Rawani, this is a light sponge-like cake made with semolina and flour, baked until golden and then soaked with a fragrant simple syrup. The result is tender, slightly grainy texture that soaks up flavor—commonly lemon or orange—and is often finished with shredded coconut or chopped pistachios.

Revani should not be confused with basbousa: basbousa is traditionally made without eggs or wheat flour, while Revani includes both eggs and flour in the batter. This cake is widely available in Greece, Turkey, Egypt and neighboring countries and is commonly sold in pastry shops and home kitchens alike.

Semolina cake

• The texture is distinctive: semolina adds a delicate graininess while still remaining soft and moist rather than crumbly.
• It is one of the simplest syrup-soaked desserts found across the Middle East and eastern Mediterranean.

Ingredients you’ll need

• All-purpose flour
• Fine semolina (some recipes use farina/coarse semolina if preferred)
• Eggs (room temperature) and vanilla extract
• Granulated sugar (a modest amount in the batter as syrup also sweetens the cake)
• Baking powder
• Salt
• Unsalted butter, melted (or a neutral oil if you prefer)
• Simple syrup made from sugar and water, finished with a splash of lemon or lime juice; optional flavorings include orange peel, rose water, orange blossom water, vanilla or a cinnamon stick

Revani cake

A classic Mediterranean semolina cake drenched in lightly lemoned simple syrup and finished with shredded coconut and pistachios. A bright, everyday dessert that’s easy to prepare.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 16

Author: Amira

Ingredients

For the syrup:

• 1 cup granulated sugar
• 1 1/2 cups water
• 1 teaspoon vanilla extract
• Juice of 1 lime (or lemon)
• 1/2 cup honey (optional)

For the cake:

• 4 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) butter, melted
• 1 teaspoon vanilla extract
• 3/4 cup (125g) fine semolina
• 3/4 cup (100g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For garnish:

• 1/2 cup shredded sweetened coconut
• 1/2 cup ground or chopped pistachios

Instructions

Make the syrup:

1. Combine sugar, water and vanilla in a medium saucepan. Bring to a boil, then simmer for 5 minutes.
2. Stir in the lime (or lemon) juice and honey if using. Remove from heat and allow to cool completely.

Make the cake:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan and set aside.
2. In a large bowl or stand mixer, beat the eggs and sugar on high until the mixture triples in volume and becomes pale and fluffy, about 4–5 minutes.
3. Add the melted butter and vanilla, mixing briefly to combine.
4. In a separate bowl, whisk together the flour, semolina, baking powder and salt.
5. Gently fold the dry ingredients into the egg mixture in two or three additions, using a spatula to keep as much air as possible in the batter.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. When the cake is out of the oven, poke it several times with a toothpick or skewer. Pour the cooled syrup evenly over the hot cake so it can absorb the syrup.
8. Let the cake cool and rest for 1–2 hours to absorb the syrup fully. Invert onto a serving platter and garnish with coconut and pistachios if desired.

Notes

• You can add a teaspoon of almond extract or some lemon or orange zest to the batter for extra aroma.
• Some cooks prefer farina (coarser semolina) for a different bite. Adjust liquid and baking time if using a different grain.
• Allow the syrup to cool before pouring over the hot cake so the cake soaks evenly and does not become soggy on top.

Nutrition

Calories: 234 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 7 g

Adaptable recipe – creative variations!

• Add orange or lemon zest to the batter for a brighter citrus note.
• Stir shredded coconut into the batter for a more pronounced coconut flavor throughout the cake.
• Sprinkle chopped nuts such as pistachios or almonds on top for extra crunch and a nutty finish.

How to make Revani cake

Note: This is an overview of the instructions. Full steps are in the recipe card above.

1. Beat eggs and sugar until pale and fluffy.
2. Add melted butter and vanilla and mix gently.
3. Combine flour, semolina, baking powder and salt in a separate bowl.
4. Fold the dry ingredients into the wet mixture in three batches. Pour into a prepared 9-inch pan and bake 25–30 minutes.
5. Poke holes in the hot cake and pour cooled syrup over it. Allow the cake to rest for a couple of hours so it absorbs the syrup.
6. Invert onto a serving plate and top with coconut flakes and pistachios.

My notes

• Make the syrup ahead of time so it has fully cooled. If you need to cool it quickly, place the syrup pan into a larger bowl filled with iced water.
• Do not simmer the syrup too long; you want a thin syrup that absorbs well into the cake rather than a thick syrup that stays on top.
• In many Egyptian versions of Revani, vanilla alone is used to flavor the cake. Feel free to add almond extract or citrus zest for variation.

Your questions answered: FAQs

Perfect pairings: what to serve with

Serve Revani as a sweet breakfast or an after-dinner dessert. It pairs well with fresh seasonal fruit, a scoop of ice cream, or a hot beverage such as milk tea or strong coffee. A warm slice with a little cream or ice cream is particularly comforting.

Storage

Refrigerate: Store the cake in an airtight container and refrigerate for up to one week.

Freeze: Revani freezes well. Wrap slices or the whole cake tightly in plastic wrap and place in a freezer-safe container for up to two months. Thaw in the refrigerator before serving.

You’ll also like

This simple Revani recipe is a great starting point for exploring Greek and Middle Eastern desserts—light, fragrant and very satisfying. Give it a try and adapt the flavors to your taste.