Revani (Greek semolina cake)

1 hour 30 minutes


  • 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 of pistachio nuts, chopped
  • honey, for drizzling


First, preheat the oven to 200°C/gas mark 6. Line the bottom of a 24cm loose-base round tin with greaseproof paper, then grease the tin
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
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 minutes, turn the heat down to 180°C/gas mark 4 for another 40-45 minutes
Check with a skewer by inserting it into the middle - if it comes out clean, it’s done. Leave to cool for 15 minutes before turning out onto a plate
Meanwhile, whilst the cake is baking, make the spiced honey and orange syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the honey has completely dissolved
Simmer for 5 minutes, then remove from the heat. Leave the cinnamon stick and cloves in the syrup to infuse for 30 minutes, then lift them out of the syrup
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 up with a spoon and pour over again until everything is soaked up. Leave to cool completely
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 scattering of the chopped pistachio