Greek revani
Makes: 16 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Greek revani
Popular across many Mediterranean counties, revani is a semolina-based sponge typically drenched with a scented syrup. Here, the syrup is bursting with citrus juices for a lovely zingy finish
Makes: 16 squares
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
305Kcal
Fat
13gr
Saturates
6gr
Carbs
40gr
Sugars
26gr
Fibre
1gr
Protein
7gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 125g plain flour
- 150g fine semolina
- 75g ground almonds
- 1 tbsp baking powder
- 125g butter, softened
- 200g caster sugar
- 4 medium eggs, separated
- zest and juice of 1 lemon
- 250g Greek yogurt (we used FAGE Total 5% fat)
- 50g pistachio kernels, roughly chopped
For the syrup
- 200g caster sugar
- juice of 2 oranges
- juice of 1 lemon
- 1 cinnamon stick
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 and line a 24cm square tin with baking paper. Combine the flour, semolina, ground almonds and baking powder in a bowl.
- Put the butter in a bowl with the sugar and beat until light and fluffy. Add the egg yolks one at a time, beating well between each addition. Add the lemon zest and juice and stir to combine. Add the Greek yogurt and fold in until incorporated, then fold this through the dry ingredients.
- Whisk the egg whites to soft peaks with clean beaters, then carefully fold this through the cake batter until well combined. Transfer to the prepared cake tin and bake for 10 minutes initially, then turn the temperature down to 180°C, fan 160°C, gas 4 and bake for another 35 minutes.
- While the cake is baking, prep the syrup. Put the sugar in a pan with 100ml water, the citrus juices and cinnamon. Heat gently, stirring until the sugar has dissolved. Simmer for 10 minutes, until syrupy.
- When the cake is golden and a cake skewer comes out clean, remove from the oven and poke all over with the skewer. Drench the cake with the syrup and scatter over the pistachios. Leave to cool completely in the tin, before cutting into squares. The cake keeps for up to 4 days in an airtight container, or squares can be frozen.
