Go Back
–+ servings
A piece of Revani cake on a white plate placed on a black tabletop.
Print Recipe
4.66 from 87 votes

Revani cake

A classic Mediterranean semolina cake drenched in lemon infused simple syrup and topped with coconut flakes. A light and easy everyday cake.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mediterranean, Middle East
Diet: Halal
Servings: 16 Servings
Calories: 234kcal
Author: Amira

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

Calories: 234kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 111mg | Potassium: 94mg | Fiber: 1g | Sugar: 29g | Vitamin A: 165IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg