Don Signature Crab - Singapore Food Guide

Greek Revani

A Singapore-style take on Greek Revani — a moist semolina and yoghurt cake baked until golden and soaked in bright orange syrup for a sticky, fragrant dessert.

Greek Revani

About this dish

Revani (or ravani) is a classic Greek semolina cake that’s all about texture and syrup — think slightly grainy, tender crumb meeting a sticky citrus syrup. In Singapore it makes a lovely addition to family potlucks, kopitiam-style afternoon tea, or a festive spread for birthdays and gatherings in the heartlands from Tiong Bahru to East Coast. This version uses plain yoghurt and orange for a bright, familiar flavour that local cooks can easily source at NTUC or Cold Storage.

At home this cake is forgiving: mix the semolina, flour and eggs into a simple batter, let it rest briefly so the semolina softens, then bake until the top is golden. While it’s in the oven you boil a fragrant syrup — orange juice, a squeeze of lemon, sugar and a cinnamon stick — and pour the warm syrup over the hot cake so it soaks in. The result is a fragrant, slightly grainy cake that holds up well for sharing at potluck dinners or as a teatime hideout after a kopi run.

Serve slices garnished with toasted almonds or crushed pistachios and a spoon of thick yoghurt or vanilla cream for contrast. For Singapore cooks who like a local twist, swap some orange for mandarin segments during CNY, or add a splash of rose or orange blossom water for an extra floral lift. The cake keeps well in an airtight container and becomes even more syrupy the next day — perfect for packing into lunchboxes or serving with a hot cup of kopi or teh tarik.

Ingredients

  • 200 g fine semolina (not coarse; available at NTUC, Cold Storage or Little India)
  • 100 g plain all-purpose flour
  • 180 g caster sugar (for the batter)
  • 3 large eggs, room temperature
  • 200 g plain yoghurt (Greek-style or natural)
  • 80 g unsalted butter, melted and cooled (or 80 ml neutral oil like sunflower)
  • Zest of 2 oranges (about 2 tsp)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of fine salt
  • 100 ml whole milk (optional, for a softer batter)
  • For the orange syrup: 250 g caster sugar
  • For the orange syrup: 200 ml water
  • For the orange syrup: 120 ml fresh orange juice (about 2 oranges)
  • Juice of 1/2 lemon
  • 1 small cinnamon stick (optional) and 2-3 cloves (optional)
  • 1 tbsp orange blossom water or rose water (optional)
  • To finish: 50 g toasted sliced almonds or crushed pistachios
  • To serve (optional): extra yoghurt, vanilla ice cream or thick cream

Step-by-Step Method

  1. Preheat the oven to 180°C (fan 160°C). Grease a 22 x 30 cm baking tin (or similar) and line the base with baking paper.
  2. In a bowl whisk the eggs with 180 g sugar until pale and slightly thick, then whisk in the yoghurt, melted butter (or oil), orange zest and vanilla until smooth.
  3. Sift together the semolina, flour, baking powder and salt, then fold into the wet mixture. If the batter feels too thick, stir in up to 100 ml milk to loosen to a dropping consistency.
  4. Let the batter rest for 15–20 minutes at room temperature — this helps the semolina absorb moisture and gives a tender crumb (brief resting is a classic revani step).
  5. Pour the batter into the prepared tin, smooth the top and bake in the centre of the oven for 30–40 minutes until the top is golden and a skewer comes out mostly clean. If the top browns too fast, tent with foil.
  6. Meanwhile make the syrup: combine 250 g sugar, 200 ml water, 120 ml orange juice, lemon juice and cinnamon stick in a saucepan. Bring to a simmer and cook for 8–10 minutes until slightly thickened. Turn off the heat, stir in orange blossom water if using, and let the syrup cool until warm.
  7. When the cake is hot from the oven, prick the surface all over with a skewer or fork. Pour the warm syrup evenly over the hot cake — you should hear a gentle sizzle as it absorbs. Let it cool in the tin for at least 30–45 minutes so the syrup soaks in.
  8. Once cooled, transfer to a board and cut into squares or diamond shapes. Sprinkle with toasted almonds or crushed pistachios and serve with a dollop of yoghurt or a scoop of vanilla ice cream.
  9. Store leftovers in an airtight container in the fridge; the revani becomes more syrupy overnight and can be served chilled or at room temperature.

Tips & Serving Ideas

  • Buy fine semolina (semola rimacinata) at NTUC, Cold Storage or Little India; coarse semolina gives a much grainier texture.
  • Letting the batter rest 15–20 minutes makes the semolina absorb moisture for a softer crumb — a simple trick used by home bakers in Singapore.
  • Adjust syrup sweetness: if you prefer less sweet, reduce syrup sugar by 20% or pour less syrup and offer extra on the side.
  • If you’re short on time, use neutral oil instead of butter for easier mixing and a lighter crumb; butter gives richer flavour.
  • Serve warm or at room temperature with a spoon of yoghurt or ice cream — the cool dairy balances the syrupy sweetness like a kopi break treat.
  • Make-ahead: the cake keeps well in an airtight container for 3 days in the fridge and often tastes better the next day after the syrup has fully set in.
  • For a local twist, replace some orange juice with mandarin for CNY, or add a splash of gula melaka syrup to the orange syrup for caramel notes.

You might also like

More recipes to save for later.