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Revani or Ravani with Whipping Cream and Pineapple

Revani or Ravani is one of the best Greek desserts.It is a cake made with flour or semolina and bathed in syrup.Revani has its roots in Asia Minor and as many of the Greek desserts the Turks now call them Turkish.

Traditionally the cake does not have any cream and in some parts of Greece it’s either made plain with no nuts but almonds and walnuts are often used. In this cake I used almonds.

After making this recipe for many times, I have now made my own twist and topped it with whipping cream and coconut and decorated it with pineapple and sour cherries. I made this cake for a special occasion so I wanted to make it sticky, gooey, creamy and chewy.

Revani with pineapple

Preparation time: 15 minutes

Baking time:1 hour


  • 500 grams of fineground semolina
  • 3 tablespoons flour
  • 200 grams Greek strained yoghurt
  • 1 cup of sugar
  • 250 grams margarine or butter (I used an olive oil based margarine)
  • 5 eggs
  • 2 tablespoons vanilla sugar (preferably with orange flavour)
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon grated orange rind
  • ½ cup of blanched almonds, coarsely cut

Traditional syrup

  • 3 ½ cups of sugar
  • 3 cups of water
  • 1 stick cinnamon
  • 2 tablespoons of lemon juice

In this recipe I used:

  • 1 ½ cups of sugar
  • 1 ½ cups of water
  • The peel of one lemon
  • 5 cloves
  • 1 small piece of cinnamon stick (about 1 inch)
  • The syrup of 1 can of pineapple

For Topping:

  • 250 ml heavy cream 35%
  • 3 – 5 teaspoons of icing sugar (I only use 3 as I don’t like it too sweet)
  • 1 teaspoon vanilla essence or vanilla sugar with orange flavour

Other ingredients:

  • 1 can(500 grams) pineapple
  • Sour cherries for decoration
  • Dried coconut


Mix flour, semolina, baking soda, baking powder, orange rind and vanilla sugar.

Beat the margarine with the sugar until it is creamy and fluffy at full mixer speed, for five minutes. Reduce speed and add eggs one at a time until they are incorporated.Add yoghurt and beat for five minutes at full speed.Reduce speed to minimum and add all the dry ingredients.

Grease a 26 cm baking tin and empty the batter in the tin.Spread the almonds on top.

Preheat oven at 180 degrees and bake for 1 hour or until a toothpick comes out clean.At this stage we start preparing the syrup.Add all the ingredients (except the pineapple juice) in a sauce pan.  Bring to a boil and simmer for 5 minutes.Remove from the heat remove the lemon peel, cinnamon and cloves and mix in the pineapple juice.

When the cake is ready the syrup is still warm and add a spoonful at a time until it is all absorbed by the cake.

When it is completely cold, remove the cake in a plater.

Beat the heavy cream with the sugar and vanilla and spread on the cake.

Decorate with the coconut, pineapple and sour cherries.

Susan, of Sticky, Gooey, Creamy, Chewy is celebrating her 1st Blogoversary with a Party, so what better to send her a sticky, gooey, creamy and chewy dessert. Happy Blogoversary Susan.


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Revani with Cream Cheese Frosting

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Kopiaste and Kali Orexi,

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19 Responses

  1. Oooh, that sounds delicious! And it looks so pretty, too.

  2. wow..what a recipe… new for me… i will try… loooks delicious & Fantastic… Thxs for shar…

  3. Revani is a favourite Ivy…I always assumed from the name that it was a Middle Eastern cake adapted by the Greeks. i love it with almonds and plenty of syrup.

  4. I love the semolina, almonds, pineapple & cream coming together to make this wonderful creation Ivy. The story behind it is as intriguing; Asia Minor just brought back a flood of history classes to my mind. Great entry for SGCC’s party!!

  5. Oh, Ivy! This cake looks wonderful! I’m drooling over the photo! Thanks so much for sending it over. I know it will be a big hit on the buffet!

  6. Ivy

    Thanks to all of you for your lovely comments. Susan, I’m glad you liked it.

  7. This sounds and looks so lovely,what a wonderful combination of ingredients 🙂

  8. Ben

    Nice twist with the whipped cream and coconut. I wonder if chocolate would work… Hmmm chocolate. Hehe 😀

  9. Ivy

    Usha, thanks.

    Ben, definitely chocolate is great and I have already made it with cream cheese.

  10. Ivy what a delicious looking cake!


  11. Ivy, eating this cake is a celebration in itself. It looks very more-ish and I love the creamy topping. 🙂

  12. It looks fantastic.

  13. You will find me by the dessert table making sure I get my piece of this. See you at the party:D

  14. Ivy, one must try the Revani from Veroia…they truly make it a delight to eat.

  15. Ivy, revani has got to be one of my all time favourite cakes. It is always present at family gatherings and even though i am partial to my mother’s version, yours looks great. The addition of the whipped cream, coconut and pineapples looks interesting. As for the Turks, I remember that a previous prime minister of Turkey, I think it was Ozal, once claimed that Homer was Turkish (because he was from Asia Minor) and that his name was really Omer… so go figure. LOL!

  16. Yum, the toppings look great, I need a thick slice of this. Judging by the ingredients it seems like this cake would be pretty moist.


  18. Ivy

    Maybe John or Yussouf, whatever your name is, read some history first and then say that my readers are foolish. Even the names of all their vegetables are Greek. Where do you think they learned to cook? In the steppes of Mongolia?