Revani (Greek Semolina Cake)
Recipe type: Dessert
Cuisine: European - Greek
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12 - 16
  • 1 unwaxed orange, large
  • 200g of semolina
  • 50g of white breadcrumbs, slightly stale
  • 175g of caster sugar
  • 100g of ground almonds
  • 3 tsp baking powder
  • 175ml of sunflower oil, plus extra for greasing
  • 3 eggs
For the honey and orange syrup:
  • 200ml of honey
  • 1 unwaxed orange, juice of
  • 5 tbsp of water
  • 2 cloves
  • 1 cinnamon stick
For the yoghurt and pistachio topping:
  • 200ml of Greek yoghurt
  • 50g pistachio nuts, chopped
  • Honey for drizzling
  1. First, preheat the oven to 200C/180 fan/gas mark 6. Line the bottom of a 24cm loose-base round tin with greaseproof paper, then grease the tin.
  2. Mix together the semolina and breadcrumbs in a bowl with the sugar, almonds and baking powder. Cut the orange into small pieces, removing any pips and then put the pieces into a blender and blitz to a pulp.
  3. Whisk the oil with the eggs in another bowl, then pour into the dry ingredients and mix well. Fold in the orange pulp and then pour the mixture into the tin and place in the oven. After 10 mins turn the heat down to 180C/160 fan/gas mark 4 for another 40-45 minutes.
  4. Check with a skewer by inserting it into the middle - if it comes out clean, it's done. Leave to cool for 15 mins before turning out onto a plate.
  5. Meanwhile, whilst the cake is baking, make the spiced honey and orange syrup. Put all the ingredients into a saucepan and bring gently to the boil, stirring until the honey has completely dissolved.
  6. Simmer for 5 mins, then remove from the heat. Leave the cinnamon stick and cloves in the syrup to infuse for 30 mins, then lift them out of the syrup.
  7. While the cake is still warm, pierce it several times with a skewer then spoon the syrup over the cake, allowing it to run into the holes. If any excess syrup starts to seep out from around the cake, simply scoop it up with a spoon and pour over again until everything is soaked up. Leave to cool completely.
  8. When ready to serve, lightly whip the yoghurt to loosen, then smooth it all over the top of the cake with a palette knife. Drizzle with honey and finish with a generous scattering of the chopped pistachio nuts. Enjoy!
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