TRADITIONAL REVANI CAKE (a recipe from our grandmothers)

Some recipes are not written to impress. They survive because generations keep making them.

This traditional revani is one of those old family desserts, the kind our grandmothers prepared with simple ingredients they always had at home: eggs, sugar, semolina and flour. No fancy creams, no complicated techniques, just a soft baked cake soaked generously with fragrant lemon and vanilla syrup.

Recipes like this were often passed from grandmother to mother, from mother to daughter, measured in tablespoons rather than grams and remembered by heart instead of written down. Every family had its own little variation, but the idea was always the same: a golden, light cake that absorbs plenty of syrup and becomes wonderfully moist and tender.

It is especially delicious after resting for several hours, when the syrup has reached every piece. Served with coffee, after Sunday lunch, or simply when something sweet is needed, revani is one of those desserts that tastes like home.

revani


Ingredients

For the cake:

  • 8 eggs
  • 8 tablespoons sugar
  • 8 tablespoons semolina
  • 4 tablespoons flour
  • 1 packet baking powder
  • 1 packet vanilla sugar

For the syrup:

  • 900 g sugar
  • 700 ml water
  • Juice of 1 lemon
  • 2 packets vanilla sugar

Preparation



  1. Beat the eggs and sugar until the mixture becomes pale, thick and fluffy.
  2. Gradually add the semolina, flour mixed with the baking powder, and vanilla sugar. Gently mix until everything is well combined.
  3. Pour the batter into a greased baking pan and bake in a preheated oven at 180°C (350°F) until golden brown and a toothpick inserted into the center comes out clean.
  4. Meanwhile, prepare the syrup. Combine the water and sugar in a saucepan and bring to a boil. Let it simmer for a few minutes, then add the lemon juice and vanilla sugar.
  5. Allow the baked revani to cool completely, then cut it into pieces.
  6. Slowly pour the hot syrup over the cooled cake, making sure every piece is evenly soaked.
  7. Leave the revani to rest for several hours so it can absorb the syrup completely.
  8. The result is a beautifully soft, juicy and fragrant old-fashioned dessert, simple in ingredients but rich in that unmistakable taste of recipes handed down by our grandmothers.

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