Revani from Veria – Traditional Greek Semolina Cake with Syrup

Revani from Veria is perhaps the most iconic dessert of this Macedonian town in Northern Greece.

A syrupy semolina cake with a history that dates back to the late 19th century, it has become inseparable from Veria’s culinary identity.

Passed down from generation to generation, the recipe has preserved its essence: semolina, yogurt, lemon, and the all-important syrup.

The result is a fluffy, golden cake full of aroma, topped traditionally with coconut or pistachio.

Here is one version of this beloved Greek dessert, step by step:

Ingredients

For the cake

1 cup all-purpose flour
1/2 cup fine semolina
1/2 cup coarse semolina
1 packet baking powder
1 tsp baking soda
1 cup granulated sugar
3 eggs, separated
1 tsp vanilla
Juice and zest of 1 lemon
250 g sheep’s yogurt (or thick Greek yogurt)
A pinch of salt
Desiccated coconut for topping

For the syrup

1 1/2 cups sugar
1 1/2 cups water
1 tsp lemon juice + a few strips of lemon peel

Instructions

Preparation: Preheat the oven to 250°C (480°F). Butter a baking dish and set aside.
Dry ingredients: In a bowl, mix flour, both types of semolina, baking powder, and baking soda.
Yolks & sugar: In a mixer, beat the egg yolks with sugar until fluffy and the sugar dissolves. Add yogurt and beat until smooth.
Combine: Gently fold in the dry mixture with a spatula. Add vanilla, lemon juice, and zest.
Meringue: Beat the egg whites with a pinch of salt into a stiff meringue. Carefully fold into the batter in circular motions, keeping the texture airy.
Baking: Pour the batter into the baking dish. Bake at 250°C (480°F) for 5–8 minutes, then lower to 180°C (350°F) and bake for 30–40 minutes, until golden brown.
Syrup: Boil all syrup ingredients for 10 minutes. Slowly pour the hot syrup over the cooled cake in two stages, allowing absorption in between.
Finish: Sprinkle with coconut. Let it cool, cover with cling film, and refrigerate. Revani tastes even better the next day when the flavors have fully set.

Extra Tips

Instead of coconut, you can top it with Aegina pistachios, which add crunch, color, and a nutty flavor that pairs beautifully with the lemon syrup.
Serve with a scoop of mastic (kaimaki) ice cream or simple vanilla ice cream.

Nutritional Value (approx. per 80 g serving)

Calories: ~250 kcal
Carbohydrates: 40 g
Protein: 5 g
Fat: 7 g
Fiber: 1–2 g

Thanks to the yogurt and eggs, this traditional dessert offers protein and nutrients, while semolina provides energy. Of course, the syrup makes it sweet and indulgent – but every bite of Revani is worth it!