Revani (Semolina Cake) Recipe

Name: Revani (Semolina Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour, all-purpose; 1/2 teaspoon baking powder; 113 cups durum semolina flour fine or farina; 4 large eggs separated; 1/2 cup sugar; 1/2 cup olive oil; 2 each lemons zest only; 1/2 teaspoon almond extract; 1/2 cup orange juice; 1 teaspoon vinegar for the bowl; 1/16 teaspoons cream of tartar; 1/2 cup almonds slivered; 3/4 cup sugar; 2 each lemons zested and juiced; 1 1/2 cups water; 1/4 teaspoon almond extract

Servings: persons

1/2 cup flour, all-purpose
1/2 teaspoon baking powder
113 cups durum semolina flour fine or farina
4 large eggs separated
1/2 cup sugar
1/2 cup olive oil
2 each lemons zest only
1/2 teaspoon almond extract
1/2 cup orange juice
1 teaspoon vinegar for the bowl
1/16 teaspoons cream of tartar
1/2 cup almonds slivered
3/4 cup sugar
2 each lemons zested and juiced
1 1/2 cups water
1/4 teaspoon almond extract

1
Make the syrup ahead.
2
Combine the sugar, lemon zest and juice, and water in a saucepan.
3
Bring to a boil, simmer for 5 minutes then add the almond extract.
4
Remove and chill overnight.
5
Line a 10-inch-square cake pan, that is at least 3-inches deep, with parchment.
6
Sift together the flour and baking powder, then stir in the semolina.
7
Beat the egg yolks, sugar, olive oil, lemon zest, and almond extract together until pale and creamy.
8
Beat in the flour mixture, splashing with orange juice to moisten it.
9
Wipe a mixing bowl with a cloth moistened with vinegar, then put in the egg whites.
10
Beat with the cream of tartar until stiff peaks form, then fold into the batter.
11
Pour into the pan and sprinkle with the almonds.
12
Bake in an oven preheated to 350F (180C) for about 45 minutes until golden brown.
13
Remove from the oven and, while still hot, cut into squares.
14
Slowly pour the chilled syrup over it.

13197

kcal

Calories

Fat

2669

Carbs

359

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup flour, all-purpose, 1/2 teaspoon baking powder, 113 cups durum semolina flour fine or farina, 4 large eggs separated, and more.

Yes, Revani (Semolina Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Revani (Semolina Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions