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Dense, syrup-soaked semolina cake fragrant with orange. The Cretan revani — moist, fragrant, and deeply satisfying.
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ingredients
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🌾 BATTER
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1.5 cups fine semolina
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½ cup all-purpose flour
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1 cup sugar
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3 eggs
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½ cup Greek yogurt
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½ cup olive oil
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1.5 tsp baking powder
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Zest of 2 oranges
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Juice of 1 orange
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🍊 SYRUP
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1.5 cups fresh orange juice
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1 cup sugar
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1 cinnamon stick
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2 cloves
Crete
Semolina Orange Cake
Syrup-soaked semolina cake with Cretan orange.
Dense, syrup-soaked semolina cake fragrant with orange. The Cretan revani — moist, fragrant, and deeply satisfying.
Ingredients
🌾 BATTER
— 1.5 cups fine semolina
— ½ cup all-purpose flour
— 1 cup sugar
— 3 eggs
— ½ cup Greek yogurt
— ½ cup olive oil
— 1.5 tsp baking powder
— Zest of 2 oranges
— Juice of 1 orange
🍊 SYRUP
— 1.5 cups fresh orange juice
— 1 cup sugar
— 1 cinnamon stick
— 2 cloves
Prep
🍳 EQUIPMENT / PANS NEEDED
— 23×33cm baking dish — for a thin, syrup-friendly cake.
🔪 PREP FIRST
— 🍊 ZEST & JUICE
— Zest 2 oranges before juicing.
— Juice enough oranges for 1.5 cups (about 4 oranges total).
🔥 OVEN
— Preheat oven to 350°F.
— Grease and flour the baking dish.
Method
STEP 1 — MAKE THE BATTER
— Whisk together eggs and sugar until pale.
— Add:
— Olive oil
— Yogurt
— Orange juice
— Orange zest
— Mix until combined.
— Fold in:
— Semolina
— Flour
— Baking powder
👉 Don't overmix — fold just until no dry streaks remain.
— Let batter rest 10 minutes — semolina absorbs liquid.
STEP 2 — BAKE
— Pour batter into prepared dish.
— Bake at 350°F for 30–35 minutes.
— You're looking for:
— Deep golden top
— Skewer comes out clean
— Edges pulling from the sides
STEP 3 — MAKE SYRUP
— While cake bakes, combine orange juice, sugar, cinnamon, and cloves.
— Bring to a boil, stir until sugar dissolves.
— Simmer 5 minutes.
— Remove spices.
— Keep warm.
STEP 4 — SOAK
— As soon as cake comes out of the oven, score into portions with a knife.
👉 Scoring helps the syrup penetrate deeper.
— Slowly pour all the warm syrup over the hot cake.
— Let absorb completely — at least 30 minutes.
— You're looking for:
— Cake glistening and syrup-soaked
— Edges slightly caramelized
Chef's Note: Score the cake before adding syrup and pour slowly. The semolina will absorb an impressive amount — let it take all the syrup.