Greek Revani … lemon semolina cake with honey syrup


Another Greek recipe from my collection passed on to me from my time in Cyprus. What a great opportunity this is to have the time to make them for the hotel’s dinner on Fridays.

This is a lemony semolina cake and I used a honey syrup with orange flower water. You can use the flavors of your choice for the syrup. Rather than pour the syrup over the cake and cut it, I like to cut it first and then dip each piece into the syrup. Dipping the top bit only is enough as the syrup will trickle down to the rest of the cake and it will be moist and retain its firmness.

You will need :

2 1/2 cups self raising flour
2 cups semolina flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
pinch salt
16 tablespoons butter
2 1/2 cups sugar
6 eggs
few drops vanilla
4 lemons
2 1/2 cups plain yoghurt


Preheat the oven to 180 degrees and grease a sheet pan or line it with baking parchment.

Sift together the flour, semolina, baking powder and bicarbonate of soda and salt in a medium bowl; set aside.

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing slowly after each addition. Add vanilla and lemon zest and mix.

Add one half of the flour mixture, then one half of the yogurt, repeat with the other half.

Pour the batter into the pan and bake 40 to 45 minutes or until a toothpick comes out clean.

And for the syrup, mix all these ingredients together on moderate heat and bring to a rolling boil for 5 minutes .

310g sugar
150 ml water
2 tablespoons orange flower water if available
Zest and juice of 2 lemons
1/2 cup honey

allow the cake to COMPLETELY cool. Cut into triangles.
Dip the surface into the hot syrup.
Garnish with nuts of your choice if desired. I used walnuts…

Some more Greek Sweets from the hotel can be found here !

Fruit Greek Yoghurt Pots

Gluten Free Greek Cheesecake



Very Chocolatey Greek Yoghurt Pots

Greek Walnut Cake



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