Revani cake is syrupy sweet and oh so simple! It is a semolina cake that is served throughout the eastern Mediterranean and can vary depending on the country. The Turkish revani, for example, is slightly different and features hazelnuts. However, this recipe focuses on the beautiful revani cake that Ben and I made in historic Athens, Greece!
Revani is the perfect sweet finale to our comforting pastitsio and is perfectly accompanied by natural Greek yoghurt or clotted cream and dusted with almonds.
Our Cooking Class Experience
Ben and I learned to make this delicious cake with Marilena of CookinAthens and it was completely different from any cake we had made before! At home, I primarily make lemon cakes, chocolate cakes, and jam cakes. I have never ONCE tried my hand at a syrup semolina cake, so it was definitely an experience!
However, despite our reservations, it was incredibly simple and quick to make! it is definitely a recipe that can be made for a large group of people and is ideally suited to those with a HUGE sweet-tooth!
Despite being a relatively simple recipe, there are a couple of things to remember! For example, when preparing the cake, you must remember to use fine semolina, or else the texture could be too coarse. In addition, to ensure the cake is perfectly moist, the syrup must cool completely before being poured over the warm sponge cake, or else it could end up being very soggy!
If you remember those two points – you will create a delicious, moist revani!
I really hope you enjoy this syrupy-sweet recipe for a true taste of the Meditteranean!
For a PERFECT starter and main to accompany this dessert, why not try my fresh Greek salad and comforting pastitsio?
Yamas!
–ARIA
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Lost & Wild Thoughts. 