This easy Revani recipe is my personal take on the classic semolina syrup cake. It's inspired by an old cookbook from my grandmother, but adjusted to match how I bake today: it has a lighter texture, and balanced sweetness.
Unlike many traditional revani recipes, this version is not overly sugary and syrupy. The cake absorbs just enough syrup to become moist and fragrant without feeling too much.
If you like classic moist desserts, You may want to check also my version of Tres Leches Cake and the super popular Italian Rum Cake.
What Is Revani
Revani is a semolina-based sponge cake soaked with syrup, popular across the Balkans, and the Middle East. Depending on the region, it may be flavored with lemon, orange, rose water, or vanilla, and topped with coconut or nuts.
Classic versions are intentionally very sweet and heavily soaked. This recipe keeps the spirit of revani, but with a more modern, everyday balance that won't overwhelm your taste.
Why You'll Like This Revani
- Balanced sweetness: if you didn't like revani before because of the sugary surup, this recipe might make you start loving it!
- Moist but not soggy: the syrup is fully absorbed
- Light texture thanks to separately whipped egg whites and egg yolks
- Bright orange flavor (feel free to use lemon instead!)
- Simple ingredients, no butter required
Ingredients
- 4 eggs
- Granulated sugar
- All-purpose flour
- Semolina: the key ingredient for a classic revani
- Baking powder
- Olive oil: to add more moisture to the cake
- Orange zest: fresh or from a package
For the syrup:
- Water
- Orange juice: this is my addition for a fresh and flavorful syrup
- Granulated sugar
- A few drops orange extract (or orange zest)
How to Make Revani
The process is very similar to other classic sponge cakes such as Chiffon Cake or my Best Light Cake:
- First beat the egg whites to stiff peaks. Then beat the yolks together with the sugar until pale. Add also the orange zest and the oil.
- Start adding from the dry ingredients (combined in advance) and the egg whites alternating them until a smooth batter is created.
- Bake for about 25 minutes in a greased pan. Let cool.
Suryp
- While the cake bakes, place the water, orange juice, sugar, and orange extract in a saucepan. Bring to a boil over medium heat, then simmer for 2-3 minutes.
- Remove from the heat and let the syrup cool for about 10 minutes.
- Slice the baked revani into squares or diamonds.
- Slowly pour the warm (not hot) syrup evenly over the cake - don't pour it at once to avoid uneven distribution and overly soggy parts.
- Allow the cake to absorb the syrup for several minutes before serving.
Tips for Perfect Revani
- Do not overbake: a dry cake won't absorb syrup properly.
- Stiff egg whites are key for a light texture.
- Pour the syrup slowly and evenly to avoid pooling.
- Use fresh, unwaxed oranges for the orange zest. Or buy packaged zest.
- Feel free to use lemon or vanilla extract instead of orange (and skip the juice in the water in this case).
Serving Suggestions
Some people like Revani warm, others prefer it cold, soaked in syrup for 1-2 days. There is not one best option - see what you prefer.
It is nice sprinkled with ground pistachio, coconut or with dollops of whipped cream. But I love mine plain too.
Storage
Store leftovers covered in the refrigerator for up to 4 days.
Do not freeze soaked revani as it might change its texture after thawing.
Alternatively to make it ahead you can freeze just the cake, without syrup. Bring it to room temperature before pouring the hot syrup on top.
If you usually find syrup cakes too sweet or dense, my version of Revani might change your mind. It used to be one of my favorite recipes when I was a kid and one of the first ones my grandma taught me to make.
If you made this recipe, please let me know how it went!
More "not traditional" classic desserts
Here are my interpretations of some classic desserts that you may like too:
- Sachertorte
- Lemon Tiramisu
- Mini Pavlova Recipe
- Old-Fashioned Fresh Apple Cake
- Medovik
- Healthy Red Velvet Cake
- Napoleon Cake Recipe
📝 Recipe
Revani
Equipment
- 1 Electric mixer
- 1 Rectangular pan
Ingredients
For the cake:
- 4 eggs, separated
- ¾ cup 140 g sugar
- ½ cup/ 60 g all purpose flour
- ½ cup / 100 g semolina, coarse, see notes
- 1,5 teaspoon baking powder
- 3 tbsp/ 40 ml olive oil
- orange zest
For the syrup:
- 2 cups/ 500 ml water
- Juice from 1 orange
- ½ cup/ 100 g sugar
- orange extract
- ground pistachio, optional for decoration
Instructions
Cake:
- Grease well a large rectangular baking pan (about 11 x 8 inch / 27 x 20 cm).
- Combine the flour, semolina and baking powder. Mix to blend and set aside.
- Whip the egg whites in a large bowl until hard peaks.
- In another large bowl beat the egg yolks with the sugar and the zest until thick and pale. Gradually add the olive oil, beating with the mixer until absorbed.
- Star adding from the dry mixture to the yolks, mixing gently with a rubber spatula until absorbed. Alternate with portions from the egg whites.
- When all the mixtures are combined and the batter is smooth, transfer it to the prepared pan. Bake for about 25 minutes or until the top becomes golden brown and a toothpick inserted in the center comes out clean.
- Let the revani cool for about 30 minutes and them slice it and slowly pour the syrup over it. Let it absorb for several minutes before serving it.
Syrup:
- Place the water, orange juice, orange extract and sugar in a saucepan over medium heat. Bring to boil and let simmer for 2-3 minutes.
- Let it cool for 10 minutes before pouring it slowly and evenly over the cake.
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