Greek Almond Cake in Spiced Syrup (Revani)

Updated post.

This is my Dad’s favourite Greek dessert recipe and makes for a perfect gift.

Revani Greek dessert

Photograph © Peter Broadbent


700g granulated sugar
350 ml water
1 orange, juice and zest
1 lemon, juice and zest
1 cinnamon stick, 3cm long
6 cloves

225g unsalted butter plus a little extra to grease the tin.
225g caster sugar
6 medium eggs, organic or free range separated
240g plain flour
240g fine semolina
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
150 ml orange juice
125g almonds, finely chopped
zest of 1 orange
2 vanilla pods
a pinch of salt
2 tablespoons brandy

For sprinkling:
2 tablespoons cinnamon


Making the Syrup: Combine all the syrup ingredients in a heavy based saucepan. Bring to the boil and leave to simmer for 5-6 minutes until slightly thick. Remove the flavourings and allow to cool.

Making the Cake: Preheat the oven to 180 °C, gas mark 4. With an electric mixer or by hand beat the butter with the sugar in a large bowl until light and fluffy for about 5 minutes. Add the egg yolks to the mixture or one at a time, beating very well after each addition. Sift the flour, semolina, bicarbonate of soda and baking powder together in a large bowl. Add this gradually to the mixture alternating with the orange juice, beating continuously, also adding the finely chopped almonds and orange zest to the bowl and scrape in the seeds of the vanilla pods. Mix these well in the cake batter.

Beat the egg whites with the pinch of salt in a bowl to make a meringue and fold this lightly into the batter. Pour the cake mixture into a lightly buttered 25×35 cm cake tin and bake in the preheated oven for 40-50 minutes or until golden brown.

Remove the cake from the oven and place the cake tin on a rack. Add the brandy to the cold syrup and pour the syrup over the hot cake and allow to cool down as the syrup soaks in. When cold, use a sharp knife to cut the cake into diamond shapes. Sprinkle with cinnamon and serve.

Recipe ©George Psarias.


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49 Responses

  1. Alice v

    The recipe sounds delicious, never had a Greek almond cake. How is your diet change going? Do you ever cheat or totally stick to the change? When I started Keto it was a bit challenging at times, especially when I was hungry and didn’t have food prepared.

  2. Barbara Summers

    Going to make this awesome revani cake tomorrow. Can I half the recipe?Also I want to make it one day before we serve it up on Sunday. Is it OK to keep in fridge or out of fridge? Look forward to your reply. Cheers Barb

  3. Alida

    I have just entered my stuffed aubergines.
    Your dessert looks fab! I could have it in one single bite!
    Have a good week xx

  4. Jenny

    Another fab recipe from
    Papa g. Sounds truly delicious. I will have to try this one for sure. Thanks for hosting my lovely. #tastytuesdays

  5. jenny paulin

    i am so hungry already and now i am even more so. that dessert looks so light and i would love to try it because of the flavours – they just sound lovely x

    • honestmum

      Thanks so much Kitty, I will let him know, that will make his day (he looked like George Best when he was younger) xx

  6. Jane

    Yum! I will definitely be making this cake. I love orange-y cakes, plus my hens are laying up a storm and it’s orange season here. ps. I almost forgot – this month I’m substituting cake for wine, talk about timing!

      • Jane

        Now this really is a cake! I think I may have not reduced my syrup enough as my cake was VERY moist. But exceptionally good warm with vanilla ice cream. Next time I’m going to try just the cake. I also cheated and just added the whole egg, beating each in separately and my cake still looked like a cake!? Thank you Mr G, delicious!

      • honestmum

        Oh wow yours sounds incredible, moist cake sounds good though, maybe reduce a little more next time but I have to say when my Dad makes me the nut free version (nuts hate me) I love it with lashings of syrup. Never tried it with whole egg but sounds like it worked well for you, so pleased you made this, thanks for letting me know. Papa G will be chuffed x

  7. Miss Polkadot

    The flavour combination of oranges and almonds sounds lovely and the syrup? Awesome. I bet it makes the cake really – yes, I’m aware everybody despises the word – moist. I mean it in the best way, though, because I don’t like dry cakes at all.

  8. Ciara (@My Fussy Eater)

    Looks lovely. The spiced syrup has me very intrigued!


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