Name: Revani Cake: A Mediterranean Delight
Prep time: 15 min
Cook time: PT-487606H14M47S
Total time: PT-487606H14M47S
Cuisine: Mediterranean
Ingredients: 1 cup granulated sugar; 1 ½ cups water; 1 teaspoon vanilla extract; Juice of one lime; ½ cup honey; 4 large eggs (at room temperature); ½ cup (100g) granulated sugar; ¼ cup (55g) butter, melted; 1 teaspoon vanilla extract; ¾ cup (125g) fine semolina flour; ¾ cup (100g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup shredded sweetened coconut; ½ cup ground pistachios

Why You’ll Love This Recipe

This classic semolina-based cake is a true crowd-pleaser, balancing sweet, citrusy flavors with a delightful, moist texture. The addition of honey in the syrup gives the cake a natural sweetness, while the coconut flakes add a chewy, tropical touch. Whether served for a festive gathering or as an everyday indulgence, Revani cake is versatile, simple to prepare, and sure to satisfy everyone’s sweet tooth.

Ingredients

For the syrup:
1 cup granulated sugar
1 ½ cups 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
¾ cup (125g) fine semolina flour
¾ cup (100g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

For garnish:
½ cup shredded sweetened coconut
½ cup ground pistachios

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Revani Cake: A Mediterranean Delight

Directions

Make the syrup:
In a medium saucepan, combine sugar, water, vanilla extract, lime juice, and honey. Bring to a boil, then reduce the heat and let it simmer for 5 minutes. Set aside to cool completely.
Make the cake:
Preheat the oven to 350°F (175°C).
In a mixing bowl, beat the eggs and sugar together using a stand mixer on high speed for 4-5 minutes, until the mixture triples in volume and becomes pale yellow and fluffy.
Add the melted butter and vanilla extract to the egg mixture, and mix until fully incorporated.
In a separate bowl, whisk together the semolina flour, all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients in batches, mixing carefully to avoid deflating the batter.
Pour the batter into a greased 9×9-inch baking pan and bake in the preheated oven for 25-30 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
Soak the cake:
After baking, poke the cake several times using a toothpick. Pour the cooled syrup over the cake, ensuring it absorbs the syrup evenly. Let the cake rest for 1-2 hours, allowing it to soak and cool.
Serve:
Once the cake has cooled, invert it onto a serving platter and garnish with shredded coconut and ground pistachios. Slice into squares and serve!

Servings and Timing

Servings: 16
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

Flavor Add-ins: Add a teaspoon of almond extract or zest of lemon or orange to the cake batter for extra depth of flavor.
Nutty Topping: Instead of pistachios, you can use other nuts such as almonds or walnuts for topping.
Vegan Option: Swap the eggs with a flax egg and use plant-based butter for a vegan-friendly version of this cake.

Storage/Reheating

Storage: Keep the Revani cake in an airtight container at room temperature for up to 3 days. It may also be stored in the fridge for up to a week if you prefer it chilled.
Reheating: To enjoy the cake warm, reheat individual slices in the microwave for 15-20 seconds or in a low oven for about 10 minutes.

FAQs

How do I know when the cake is done baking?

Check the cake by inserting a toothpick into the center. If it comes out clean, the cake is fully baked.

Can I make Revani cake in advance?

Yes, this cake actually tastes even better after resting for a day as it allows the syrup to soak through the cake, making it more flavorful and moist.

Can I use farina instead of semolina?

Yes, you can substitute semolina with farina. Both are similar, but semolina provides a slightly different texture, which is preferred in many traditional recipes.

What can I use instead of honey in the syrup?

If you’re not a fan of honey, you can replace it with maple syrup or agave nectar for a different flavor.

Can I freeze Revani cake?

Yes, you can freeze Revani cake. Allow it to cool completely before wrapping it in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.

How can I make the syrup more flavorful?

You can infuse the syrup with additional flavors, such as a cinnamon stick, cardamom pods, or a few sprigs of fresh rosemary.

Is Revani cake gluten-free?

Traditional Revani cake contains gluten due to the all-purpose flour. However, you can try substituting the flour with a gluten-free flour blend to make it suitable for those with gluten sensitivities.

Can I use a different type of flour?

For the best results, stick with semolina and all-purpose flour. However, you could experiment with almond flour or coconut flour for different textures, though it may alter the flavor slightly.

Can I serve Revani cake cold?

Yes, Revani cake is often served chilled, and many people enjoy it that way, as the syrup soaks into the cake more effectively.

What is the best way to serve Revani cake?

Revani cake can be served as a dessert after a Mediterranean meal, accompanied by a hot drink like Turkish coffee or tea.

Conclusion

Revani cake is a wonderfully simple and delicious dessert, perfect for any occasion. The combination of semolina flour, honey-infused syrup, and the light, fluffy texture of the cake makes it a satisfying treat. Whether you’re enjoying it with family or serving it at a special gathering, Revani is sure to be a hit. Don’t forget to garnish it with coconut flakes and pistachios for an added burst of flavor and crunch!