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Semolina cake soaked in orange blossom syrup. The Athenian sweet — moist, fragrant, and deeply satisfying.
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ingredients
•
🌾 BATTER
•
1.5 cups fine semolina
•
½ cup all-purpose flour
•
1 cup sugar
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4 eggs
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½ cup Greek yogurt
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½ cup olive oil or melted butter
•
1.5 tsp baking powder
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Zest of 1 lemon
•
Zest of 1 orange
•
🍯 SYRUP
•
1.5 cups water
•
1.5 cups sugar
•
2 tbsp orange blossom water
•
Juice of ½ lemon
Athens
Revani
Semolina cake soaked in citrus syrup.
Semolina cake soaked in orange blossom syrup. The Athenian sweet — moist, fragrant, and deeply satisfying.
Ingredients
🌾 BATTER
— 1.5 cups fine semolina
— ½ cup all-purpose flour
— 1 cup sugar
— 4 eggs
— ½ cup Greek yogurt
— ½ cup olive oil or melted butter
— 1.5 tsp baking powder
— Zest of 1 lemon
— Zest of 1 orange
🍯 SYRUP
— 1.5 cups water
— 1.5 cups sugar
— 2 tbsp orange blossom water
— Juice of ½ lemon
Prep
🍳 EQUIPMENT
— 23×33cm baking dish, greased.
🔥 OVEN
— Preheat oven to 350°F.
Method
STEP 1 — BATTER
— Beat eggs and sugar until pale.
— Add olive oil, yogurt, citrus zests.
— Fold in semolina, flour, and baking powder.
— Rest 10 minutes — semolina absorbs liquid.
STEP 2 — BAKE
— Pour into greased dish.
— Bake at 350°F for 30–35 minutes.
— You're looking for:
— Golden top
— Skewer comes out clean
STEP 3 — SYRUP
— While cake bakes, boil water and sugar 5 minutes.
— Add orange blossom water and lemon juice.
— Keep warm.
STEP 4 — SOAK
— Score cake into diamonds while hot.
— Pour all warm syrup over the hot cake slowly.
— Let absorb completely — 30 minutes.
— You're looking for:
— Cake glistening and fully soaked
— Diamond cuts caramelized at edges
Chef's Note: Score into diamonds before the syrup — it's a revani signature. The syrup pools in the cuts and the edges caramelize beautifully.