Greek Semolina Cake
Greek Semolina Cake (Revani or Ravani) is a beloved dessert with a light, moist texture and a delightful sweetness. Semolina flour in this recipe gives the cake a slightly tender crumb and a subtle nuttiness. The cake batter is infused with a hint of citrus from the orange blossom water that brightens its flavor. The sponge cake is drenched with a fragrant lemon-sugar syrup that soaks and gives it a rich, refreshing flavor profile. Topped with lemon slices, a sprinkle of desiccated coconut and dried rose petals make it an irresistible indulgence that can be enjoyed with coffee, tea, ice cream, or frozen yogurt. It will become a favorite for special occasions and everyday moments!
Equipment
- stand mixer, 6" springform pan, oven
Ingredients
For the Greek Semolina Cake:
- 4 oz unsalted butter
- ½ cup cane sugar
- 2 small egg lightly beaten
- ½ tsp orange blossom water
- ½ cup semolina fine
- ¼ cup desiccated coconut +1 tbsp
- ½ cup cake flour +2 tbsp
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tbsp dried rose petal optional for garnish
For the lemon syrup:
- ¼ cup cane sugar +2 tbsp
- ½ cup water
- 1 lemon thinly sliced
Instructions
How to make the Greek Semolina Cake:
- Prepare the ingredients. Preheat oven to 350 degrees F. Grease a 6" round springform pan with half a teaspoon of melted butter and line with parchment paper.
- Using a stand mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy for 4-5 minutes. Gradually, add the eggs, beating well between each addition. Add the orange blossom water and semolina and beat for 2 minutes.
- Fold in the desiccated coconut and cake flour sifted with baking powder and salt and stir until combined.
- Spoon the batter into the prepared cake pan. Smoothen the top with a palette knife.
- Bake for 40 minutes or until skewer comes out clean.
- Prepare the lemon-sugar syrup. Add the water and sugar to a saucepot and stir until dissolved over medium heat. Add the lemon slices and simmer uncovered for 10 minutes without stirring the pot.
- Remove the cake pan from the oven. Drizzle the lemon syrup evenly on the hot cake. Serve chilled or at room temperature garnished with the lemon slices from the lemon syrup, dried rose petals, and desiccated coconut.
Notes
You can adjust the sweetness of the cake by drizzling more or less of the lemon syrup.
Nutrition
Calories: 224kcalCarbohydrates: 26gProtein: 1gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 116mgPotassium: 45mgFiber: 1gSugar: 19gVitamin A: 357IUVitamin C: 7mgCalcium: 31mgIron: 0.3mg
