Summer Greek Dessert Recipe Spotlight: Greek Semolina Cake

Are you looking for a new dessert that isn’t too heavy and filling, yet satisfies your sweet tooth? This light yellow sponge cake infused with fragrant citrus and rose water is the perfect dessert and makes for a great addition to your Labor Day cookout or dinner party! We’re excited to share a traditional Greek recipe from Joanne at Olive & Mango and hope you’re able to enjoy it with friends and family this summer! 

Greek Semolina Cake (Revani)


  • 1 cup flour 
  • 1 cup fine semolina
  • 1 tbsp baking powder
  • ½ cup (1 stick) unsalted butter 
  • 1 cup sugar 
  • 3 eggs separated
  • 1 tsp vanilla extract 
  • Zest of 1 lemon 
  • ½ tsp rose water or orange blossom water 
  • 1 cup milk 
  • Pinch of salt 

Ingredients for Simple Syrup:

  • 1 ½ cups water 
  • 1 ½ cups sugar
  • Two 3-inch strips of orange zest/peel 
  • 1-2 sticks of cinnamon (optional) 
  • 1 tsp freshly squeezed lemon juice 
  • ½ tsp rose water or orange blossom water 
  • Dried rose petals for decoration along with raw or toasted almond slices 


  1. Preheat the oven to 350°F.
  2. Grease the bottom and sides of a 9 x 13 pan and set aside.
  3. Whisk the flour, semolina and baking powder in a medium bowl and set aside.
  4. Using an electric mixer or standing mixer, cream the butter with sugar until light and fluffy. With the mixer running, add egg yolks one by one.
  5. Continue mixing until the batter turns a light yellow in color.
  6. Then mix in the vanilla extract, lemon zest and rose water.
  7. With the mixer on low speed, add the flour mixture in three batches alternating with the milk.
  8. Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
  9. Fold the egg whites using a spatula into the batter until just blended. Do not over mix or your egg whites will deflate.
  10. Pour the batter into the pan, level with a spatula and bake for 45 minutes or until the cake is nice and golden.

Directions for the Syrup

  1. While the cake is baking, add the water, sugar and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes.
  2. Add the lemon juice and rose water and set aside to cool.
  3. Immediately after you remove the cake from the oven, ladle the syrup gently onto the cake evenly. Then pierce it gently all over with a knife edge or a fork to allow the cake to absorb the syrup fully.
  4. Sprinkle with toasted almond flakes and dried rose petals and allow to cool completely before serving.
  5. Once cool, cut and serve pieces. Otherwise, cover and keep refrigerated. Can be served at room temperature or cold.

Recipe and image link: Greek Semolina Cake (Revani)

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