Revani (Greek Semolina Cake Steeped in Syrup)

Hello, Friends! Ooohhh, I am so excited this week to share with you a scrumptious recipe from my colleague, Anastasia Stanmeyer, Editor-in-Chief of our sister publication, Berkshire Magazine. Getting the recipe from her friend Christina Giannaris, Anastasia recently made a revani, a sweet semolina cake steeped in syrup, for a bake sale at her local Greek Orthodox Church (where she is also a Sunday School teacher), and she was kind enough to share the recipe with me and all of you! It’s a Greek variation on a cake that is popular throughout many parts of the Middle East and the Mediterranean, and while it is wonderful year-round, it also makes for a lovely Easter treat. Admittedly, I’m a fan of anything that is steeped in syrup!

This year, Eastern Orthodox Easter—including Greek Orthodox Easter—lands on the same day as Western Easter, a convergence that only happens every few years. Eastern Orthodox Easter follows the Julian calendar, which trails the Gregorian calendar (used for Western Easter) by 13 days. At the same time, many will also be observing Passover, which began at sundown on April 12 and continues through sundown on April 20—coinciding with Easter Sunday. Jewish holidays are guided by the Hebrew calendar, adding yet another layer to how we mark time. So, whether this weekend includes macaroons, carrot cake, chocolate bunnies, or a slice of revani, there’s something beautiful about so many people coming together—through tradition, faith, or simply the comfort of a quiet Sunday at home surrounded by loved ones.

Revani (Greek Semolina Cake Steeped in Syrup)

Bake @ 350 degrees for 30 minutes

Makes an 11x17-inch pan

12 eggs

2 cups sugar

1 lb butter

2 teaspoons vanilla

2 teaspoons grated orange peel

1 cup fresh orange juice

2 cups coarsely chopped white almonds

2 teaspoons baking powder

4 cups Farina (28 oz. box — 24 servings)

1 cup flour

2 cups coconut

TOP OF CAKE

4 cups coconut

SYRUP

2 cups water 

3 cups sugar

1. Separate egg whites from yolks. Beat egg whites well and put aside.

2. In a separate bowl, beat butter and sugar.

3. When butter and sugar are beaten well add egg yolks one at a time.

4. Add vanilla extract and orange juice to butter and sugar mixture.

5. In a separate big bowl, mix all dry ingredients together (baking powder, Farina, flour, coconut, almonds, and orange peel).

6. Add butter, sugar and eggs (whites, too) to the dry ingredients.

7. After the cake is baked at 350 for 30 minutes, take out and pour warm syrup on top of the cake and sprinkle with coconut.

8. Cover with plastic wrap so that the cake does not dry out.

9. Cut in large squares and put on tray or in paper cups.