Revani cake is a classic delightful semolina cake found in the Mediterranean and Middle Eastern regions. Revani/Ravani, sometimes called Rawani, is like a sponge cake soaked in light simple syrup that can be infused however you want.
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Although Revani is a semolina cake, it is not to be confused with basbousa. Revani has eggs and flour, and those two do not exist in classic basbousa recipe. Almost every pastry shop in Egypt makes this delicious cake. Revani cake is widely available in Greece, Turkey, Egypt, and many other countries in the region.
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Semolina cake
- The texture of this cake is very unique, which you will not find in any other cake. The semolina gives this cake a distinctive grainy yet fluffy texture, but not crumbly.
- One of the easiest syrupy desserts found heavily in Middle Eastern countries.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Flour: we will need all purpose plain flour.
- Semolina: fine semolina, some people like using farina (coarse semolina) instead. Check out the basbousa recipe for the difference between farina and semolina.
- Eggs and vanilla extract
- White sugar: not much, just half a cup, as we will have sugar in the syrup as well.
- Baking powder as the leavening agent.
- Salt, use any salt you have.
- Unsalted butter, we will melt the butter and you can use oil if you would like to.
- Sugar syrup made with sugar, water, and a touch of lemon juice and flavored however you like. Use orange peel, rose water, orange blossom water, vanilla or a cinnamon stick.
Adaptable recipe – creative variations!
- Make it more citrusy by incorporating orange zest or lemon zest in the batter.
- Mix some coconut flakes in the batter for a more coconut flavored cake.
- Add a nutty flavor buy spreading some chopped nuts on top of the cake.
Revani cake
Ingredients
For the syrup:
- 1 cup granulated sugar
- 1 ½ cup water
- 1 teaspoon vanilla extract
- Juice of one lime
- ½ cup honey
For the cake:
- 4 large eggs at room temperature.
- ½ cup (100g) granulated sugar
- ¼ cup (55g) butter , melted
- 1 teaspoon vanilla extract Note1
- ¾ cup (125g) fine semolina flour. Note2
- ¾ cup (100g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For garnish:
- ½ cup shredded sweetened coconut
- ½ cup ground pistachios
Instructions
Make the syrup:
- In a medium saucepan, combine the syrup ingredients, bring to a boil and simmer for 5 minutes.
- Set aside to cool completely.
Make the cake:
- Preheat the oven to 350 °F.
- In the bowl of your standing mixer, add eggs, sugar and whip on high until it triples in volume and gets pale yellow and fluffy. 4-5 minutes.
- Add butter, vanilla extract and mix.
- In a separate bowl, combine flour, semolina, baking powder and salt.
- Fold the dry ingredients into the wet ingredients working in batches.
- Bake in the oven for 25-30 minutes until a toothpick inserted in the middle comes out clean.
- Poke the cake several times using the toothpick then pour the cooled syrup over.
- Allow the cake to cool down and rest for 1-2 hours before inverting on a serving platter. Decorate with coconut flakes and pistachios if desired.
Notes
- Note1: You can also add a teaspoon of almond extract, use lemon zest or orange zest to flavor the cake more.
- Note2: Some people like using farina instead. check out the basbousa recipe for the difference between farina and semolina.
- Please check the nutrition disclaimer policy.
Nutrition
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How to make Revani cake
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large mixing bowl or your electric bowl of your mixer, add eggs and sugar then beat well until the mixture gets pale and fluffy.
- Pour in melted butter and vanilla extract then beat again to mix.
- In a separate bowl, add flour, semolina, baking powder and salt then mix well.
- Gently incorporate the dry ingredient using a spatula in three batches. Pour cake batter into a prepared 9-inch prepared pan and bake for 25-30 minutes.
- Take the cake out and poke several times using a toothpick. Pour the cooled light syrup over while it is still hot. Let the cake cool for a couple of hours.
- Invert the cake over your serving platter and decorate top with coconut flakes.
My notes
- Syrup needs to me made ahead of time so it will cool completely. If you forgot then simply place the saucepan of hot syrup in a larger bowl filled with iced water. This should cool the syrup quickly.
- Do not simmer the syrup too long as we do not want it to thicken.
- It is more common in Egypt to flavor Revani with only vanilla. You can add a teaspoon of almond extract, use lemon zest or orange zest to flavor the cake more.
- Some people like using farina instead. check out the basbousa recipe for the difference between farina and semolina.
Your questions answered: FAQs
First please note that revani will have a different texture and it is not like your regular flour cakes, yet it should not be dry. A dry cake might be due to overbaking, cake did not absorb enough syrup or using too much flour.
While you can do that, the texture will be very different and other cake ingredients will need to be adjust. So I do not recommend it.
Revani cake has butter and eggs. You can use vegan butter but you'll need to test it with a variety of vegan egg substiitute.
Perfect pairings: what to serve with
Revani is a delicious cake to serve for a sweet breakfast, or after dinner treat. Serve it with some fresh fruits, serve it warm topped with a scoop of Condensed Milk Ice Cream, or maybe a cup of Milk Tea or Turkish Coffe.
Storage
Refrigerate - Store the cake in an airtight container and refrigerate for up to one week.
Freeze - Revani freezes very well. Wrpa in plastic wrap and place in aa freezer safe container and freeze for up to two month. Thaw before serving.
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So, what do you think? Is this a good recipe to start experimenting with Greek desserts? I think so.
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Maryam
Haven’t baked in years and when I did, I wasn’t very good. But this?! I followed it almost exactly and it came out so good! I just dusted it with desiccated coconut, no flavourings and I’m so pleased. I feel vanilla would just add to this already great base recipe. Thank you!
Bougainvillian
I’ve made Revani before and thought I would give your recipe a go. It was easy to prepare and I followed the recipe exactly, using fine semolina. Unfortunately this cake did not turn out with the light fluffy texture I expected. I measured all ingredients carefully. The texture of this cake was quite gritty, different to what I expected. Where did I go wrong with this recipe ?
Amira
Hello Bougainvillian, do you mean it was crumbly and did not hold its shape?
Bougainvillean
The cake had a very coarse, sandy gritty texture and was like cornbread. I followed the recipe exactly. It was not crumbly, was like a sponge cake, but when we tasted it, was not smooth textured at all.
Amira
Yes exactly Bourgainvillean, this cake is not like your ordinary all purpose flour cakes, it does not have a smooth texture, chewy and a bit like cornbread.Thanks
Kathy
Amira, what size pan? Is it a 9 inch round or 9 x 13. Thanks! Kathy
Amira
Kathy, this is a 9-inch pie plate. I hope this helps.
Lara
Tried this today, absolutely love it. I didn't have a lime or lemon handy so I had to do without. Fortunately the flavor from the vanilla and honey was more then enough, delicious.
I also really like the texture, never had a cake made with semolina before and found it to be very enjoyable.
Definitely gonna make this again very soon, thank you so much for this recipe!
Charlene
The cake had a nice flavour, the texture was strange though. It was kind of like a cornbread which I did not expect.
It was quick and easy to make but I don’t think I would make it again.
Amira
Yes Charlene, this is exactly what semolina does, just like what you've described like a cornbread. Thanks for trying the recipe.
Jeannie
Amira, thanks for the recipe. Can I make ahead and freeze this cake ?
Mlh
I’m going to make this tomorrow but there is no mention of pan size. Do I use a 13x9? 8x8? 9”round?
Mlh
Never mind
Found it
Susan Boze
I can't wait to bake this recipe it will be a great addition with my Greek salad and spinach pie OH MY.
Terry
Do we mix the dry ingredients to the wet ones with spatula or continue with the mixer. ? Thank you.
Amira
Terry, gently incorporate the dry ingredient using a spatula in three batches. Hope this helps
Lauren
I made this recipe last night for some friends. I substituted the semolina with almond flour, only poured half the quantity of the simple syrup over the cake (I don’t like things too sweet), added almond extract to the cake along with the vanilla, and fir cake topping used unsweetened coconut flakes and almond slivers. The cake delicious and everyone loved it! It was a true hit if the dinner party! I will be making this again. Thank you!
Amira
Such a delicious version Lauren, I am definitely going to try it. Tanks for sharing.
Elaine
I made this recipe following it closely. Served it the same day and it was well received. Texture was lovely, flavors very nice...a good cake. I froze the remainder. Several weeks later I took it out of the freezer in the morning and defrosted a quarter of the cake, wrapped on the counter top. Served it after dinner and it was AMAZING! The cake was tender, the honey was sweet but not too sweet balanced beautifully with the tartness of the lemon. The pistachio nuts finely chopped along with toasted sweetened coconut added additional dimension. Heaven! Thank you! Lesson learned: Make ahead of time and let it marry!
Amira
Oh this is such a great discovery Elaine, thank you so much for sharing it with us. Glad you liked it.
Michelle
Can you make this cake the day before
Amira
Revani cakes stay well in the refrigerator so I guess yes and make sure to cover it.
Patricia Ravary
Was so excited to make this..wouldn’t come out if my baking dish and it tore up...
Terry
Shall we add the zest of one or two lemons, how many tbl spoon or tspoon. Thank you.. .
Yiota Makris
Wonderful cake!
Amira
Thank you!
Irene Philip
Thank you for sharing this recipe. I made a few modifications to it. I didn't have time to make simple syrup, so I poured 3/4 can of condensed milk on the cake instead. My husband and I loved it! Of course, the cake was drier than the usual flour cake, and since I poured a thicker syrup on the cake, it was still pretty dense. However, I enjoy dense cakes, and this cake was delicious!
Voskra
Can I make this in a 9 x 13 pan with the same amount for the 9 inch pie that you use
Amira
I think you will need to double the recipe Voskra, here is a helpful link on pan conversions.
Marcia B
This cake is amazing. My husband loved it and so did my 5 years old. We had it for breakfast and after dinner. He asked me to make it again for his work party.
Amira
This is great, I am so happy that your family loved it. Thank you so much for your feedback.
Leanne
I made this cake for dessert tonight. Came out delish. Thanks for the recipe! ☕️
Also made your kahk recipe
Happy Eid✨
Amira
Leanne, your cake looks amazing and I noticed the kahk in the back too :). So happy you liked them. Happy Eid to you too.
Rana
Rawani is a Yemeni traditional dessert, NOT Egyptian!!!
Amira
Actually Rawani is even Greek :), anyways it is a delicious cake whether it is Egyptian, Greek or Yemeni. It is very popular in Egypt, may be it got there through traders from Yemen or Greece. Thanks.
Krista
What size pan do I use for this cake?
Nami | Just One Cookbook
I have a weak spot for coconut and this cake definitely make me drool! Although I haven't heard of this name of cake before, I'm really interested to tasting it! What a pretty dessert!
Amira
Stick around for more coconut recipes Nami.
Charles
Oh, I think I've had this before... I had no idea what the name was though. I loved it though, it's so good. With the texture of the semolina inside, for me it felt really nice. Was the kind of thing I could just sit and eat non-stop, haha! Thanks for sharing Amira... now I know the name of this wonderful cake!
Liz
I've never heard of this cake, but it sounds scrumptious...love the addition of syrup and the coconut! YUM!
Denise Browning@From Brazil To You
Amira: This cake is absolutely beautiful...I love the fact that it is soaked in syrup, making it moist and topped with coconut, one of my favorite ingredients.