Greek Almond Cake in Spiced Syrup (Revani)


George Psarias 1

This is a Greek favourite so my Dad, the award winning restaurateur of The Olive Tree Greek restaurants (three branches) in Leeds and sometime TV Chef, Papa G is sharing his recipe with you all. Enjoy. Scrumptious!

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 continously, 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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46 Responses

  1. 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
    Alida recently posted…Stuffed aubergines with pasta in tomato sauce: a classic Italian dish revisitedMy Profile

  2. 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
    Jenny recently posted…Me & Mine {July}My Profile

  3. Sonia Constant

    This looks absolutely lovely, I am not one for baking things like this but I just think I might. You have inspired me 🙂 x
    Sonia Constant recently posted…#Recipe – Apple, Strawberry & Blackberry compoteMy Profile

  4. 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
    jenny paulin recently posted…Chocolate & Orange Jam Jaffa CakeMy Profile

    • 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

  5. 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 recently posted…Dry July – The GutsMy Profile

      • 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!
        Jane recently posted…Dry July – The GutsMy Profile

      • 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

  6. 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.
    Miss Polkadot recently posted…Good good links #49My Profile

  7. Heather Haigh

    Your cake looks and sounds absolutely delicious. Thank you for another great link up.
    Heather Haigh recently posted…July in the Garden – raspberries, redcurrants, and a lettuce thief.My Profile

  8. Eline @ Pasta & Patchwork

    Oh my goodness, this looks delicious! I’m not much of a baker but I do love anything with almonds in it, so I might even give this a go… Thanks for sharing!
    Eline @ Pasta & Patchwork recently posted…{The Ordinary Moments} #22 – Elbow in my earMy Profile

  9. Rosie @Eco-Gites of Lenault

    Oh yummy – that is very different to the type of cakes I usually make so I think I might give this a go once the chickens start laying again!
    Rosie @Eco-Gites of Lenault recently posted…PavlovaMy Profile

  10. Eileen Teo

    The almond cake colour look so attractive! It look so amazing delicious!
    Eileen Teo recently posted…Tuesday Tutorials Week 26 FrozenMy Profile

  11. Ciara (@My Fussy Eater)

    Looks lovely. The spiced syrup has me very intrigued!


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