Happy almost Mother’s Day!

My mother is an amazing mother, friend, woman, and cook.  I am so thankful to have her as my mother and so happy to be able to honor her today in this post.  I have the most amazing memories of my mom’s food and I get so excited when she makes one of her specialties when we get together.  This particular dessert is a favorite of mine and she used to make it quite often.  When I mentioned I wanted to share one of her recipes for Mother’s Day, she suggested this and I was thrilled!  There is nothing like my mom’s Revani with a cup of coffee!

Revani is either a syrup soaked cake or a cake baked with the ‘syrup’ in the batter.  It is usually made with semolina, but my mother’s version uses a mix of flour and wheat farina, which makes it very special.  This recipe has been passed down from my yiayia (grandmother) to my mother, and now me.  I feel honored to be able to recreate this recipe for all of my wonderful readers and share a piece of my beloved yiayia and beautiful mother.

My mom’s revani is lightly sweetened and dense, with a wonderful hint of cloves, and a nice outer crust, which is topped with a layer of cinnamon and sugar on top.  It is perfect with a cup of coffee, and I have always thought of it as a Greek coffee cake.  It is a truly delicious and unique treat.  To make it more of a dessert, I drizzle syrup on top, and sometimes pair it with whipped cream.   I hope you enjoy my mom’s revani as much as my family does.

Happy Mother’s Day mom and thank you for passing this amazing recipe to me.  I love you!

I am excited to bring this to Fiesta Friday #118.  This week’s co-hosts are:  Kaila @ GF Life 24/7  and Laurena @ Life Diet Health

Rena’s Revani


  • 1 3/4 cups all purpose flour
  • 1 3/4 cups wheat farina
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 cups water
  • 1 cup sugar and 1 1/2 Tbsp for the top
  • 1 tsp. cinnamon for the top
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 Tbsp. real vanilla extract
  • Juice of 1/2 lemon
  • 3 to 4 inch cinnamon stick (optional)
  • 35 whole cloves (approx.)
  • 1/4 cup sliced almonds (optional)
  • Note: this cake is best after sitting overnight (store at room temperature in a sealed container once cooled)
    Syrup (optional)
  • 1/2 cup sugar
  • 1/2 cup water
  • cinnamon stick (3 in. long)
  • slice of lemon peel (3/4 inch wide at middle)
  • Preheat the oven to 350 degrees.
  • Sift the flour with the baking powder and baking soda, and then add the salt and mix well with a whisk. Measure out the farina and keep separate from the flour. Oil a glass or high sided baking sheet, which is at least 10x15. Mix together 1 1/2 Tbsp sugar and 1 tsp. cinnamon and set aside.
  • In a large pot (I used an 8 qt stainless sauce pot, to prevent splashing), combine the water, oils, vanilla extract, sugar, lemon juice (I also like to put in the rind of the lemon), and the cinnamon stick. Place over medium high heat and bring to a boil (stir to dissolve sugar while heating up). Once it boils, let it boil for 4 minutes, stirring as needed. Turn to low and remove the lemon rind and cinnamon stick. Remove the pot from the heat and pour in the farina while whisking. Place on low heat and whisk well until the cream of wheat is incorporated.
  • Add half the flour, and with a wooden spoon stir until incorporated. Turn off the heat and add the remaining flour, working the dough with a wooden spoon. Work the dough for a minute or 2. It is a little bit of a job, but the dough needs to be brought together well. Immediately drop the dough into the greased pan.
  • Using a spatula or your hand (if you can handle the heat - be careful), smooth out the dough and form to the pan. Take a sharp knife and pre-cut the revani. You can cut into squares or diamonds. Place a hole clove in each piece. Press sliced almonds all over the top, so they stick on.
  • Place in the preheated oven and bake for 45 to 50 minutes. The revani should be slightly browned on top and the sides should have formed a crust and pulled away from the pan edges a bit.
  • Remove from the oven and evenly sprinkle the sugar and cinnamon mixture all over the revani. Let cool and then store in a sealed container at room temperature for several days (this cake is best the next day). I like to add a little of the syrup as it is served and whipped cream on the side is a nice accompaniment. Enjoy!
  • Syrup
  • Note: you can make this after or while the revani is baking.
  • Place the sugar and water in a pan over medium heat (I use stainless steel). Once the sugar is dissolved, add the cinnamon stick and lemon peel and bring to a boil. Let boil for 5 minutes watching constantly and stirring as needed. Reduce heat and let simmer for 10 minutes to reduce and thicken the syrup. Stir as needed. Remove the lemon and cinnamon stick. Stir in the fridge when cooled.
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    83 Responses to“Revani”

    1. 05/05/2016 at 10:00 am #

      I’ve never tried Revani. It looks and sounds delicious! I love the diamond cut too. Happy Mother’s Day to you and you’re mom!

        05/05/2016 at 10:29 am #

        Thank you Sadie! Happy Mother’s Day to you too 😀

    2. 05/05/2016 at 10:41 am #

      Beautiful tribute to you mother and a lovely recipe! so special Antonia! xx

        05/05/2016 at 10:45 am #

        Thank you so much Lynn! Happy Mother’s Day!

        • 05/05/2016 at 11:23 am #

          Thanks Happy mother’s day to you!xx

          05/05/2016 at 11:27 am #

          Thank you 😀

    3. 05/05/2016 at 11:02 am #

      Ah yiayia’s how wonderful they are! Mom’s ah how truly wonderful they are-lovely post Antonia!!! xo

        05/05/2016 at 11:11 am #

        They are awesome! Thank you Cheryl and Happy Mother’s Day!

        • 05/06/2016 at 8:33 am #

          Happy Mom’s Day Antonia! xo Cheryl

          05/06/2016 at 12:53 pm #

          Thank you! Love Mother’s Day <3 Have a wonderful one!

        • 05/06/2016 at 3:46 pm #

          You too!!! The men are grilling something special for us???? xx

          05/06/2016 at 11:24 pm #

          We may just go out this year, but I am hoping for a special morning! What about you? Anything special?

        • 05/07/2016 at 11:33 am #

          Hi Antonia – we are now in the Georgia Mountain Home of In-Laws (summer home) for the weekend! Woo-Hoo! Happy Mom’s Day! xx

          05/07/2016 at 10:05 pm #

          Sounds fun! Have a great time and Mother’s Day 🙂

        • 05/07/2016 at 10:08 pm #

          Thank u-you too!!! xx

          05/07/2016 at 10:13 pm #


    4. 05/05/2016 at 11:40 am #

      Lovely Antonia, it’s such a great dessert! Happy Mother’s day!

        05/05/2016 at 11:46 am #

        Thank you Eugenia! It’s one of my favorites 😀 Happy Mother’s Day to you as well!

    5. 05/05/2016 at 12:17 pm #

      Happy Mother’s Day to you and your mother Antonia! I am such a fan of syrup soaked desserts. I’ve never heard of revani but it reminds me a little of this honey cake that my parents (and I) love to eat. Hope you have a wonderful weekend 🙂

        05/05/2016 at 1:08 pm #

        Thank you so much Heather! I love syrupy desserts too, and a honey cake sounds awesome! I hope you have a wonderful weekend too, and your mother has a wonderful Mother’s Day 😀

    6. Mom #2
      05/05/2016 at 12:31 pm #

      Just beautiful ! Like your mother. 😊 I can’t wait to try it. Sounds so delicious!!! Happy Mother’s Day to you both. Love you. Mom #2

        05/05/2016 at 1:09 pm #

        Aw, thank you so much Mom #2. I hope you enjoy it! Happy Mother’s Day and I love you too 😀

    7. 05/05/2016 at 4:15 pm #

      Love this type of cakes! I like the addition of cloves in it. :0

        05/05/2016 at 4:45 pm #

        Thanks Ronit, me too! The cloves give off so much flavor 😀

    8. 05/05/2016 at 4:20 pm #

      Wow! This sounds and looks amazing! What is wheat farina? I would love to try this out, can you let me know if it can be substituted with something else? Happy Mother’s day to you and your mom 🙂

        05/05/2016 at 4:54 pm #

        Thank you for the kind words Freda! Wheat farina is also known as cream of wheat, and is usually eaten as a hot cereal. I use Bob’s Red Mill, because they have a pure farina. This dessert is traditionally made with semolina, and I will ask my mom how you might substitute. Happy Mother’s Day to you as well 😀

        • 05/05/2016 at 4:56 pm #

          Thanks Antonia, yes please let me know 🙂

          05/06/2016 at 11:19 pm #

          Hi Freda 🙂 I heard back from my mom, and she isn’t sure of an exact substitution. In her village, they would sometimes use semolina and eggs when making this cake. Her recipe doesn’t contain eggs, and she doesn’t think semolina will do the trick in place of farina. I wish I could give you an exact answer. I can look and see if I can find any decent revani recipes that you can try. If I can think of anything else, I will let you know.

        • 05/07/2016 at 6:55 pm #

          Hmm no worries dear 🙂 I will look out for farina 🙂

          05/07/2016 at 10:13 pm #

          I have been getting mine on Amazon lately. Have a wonderful Mother’s Day 😀

    9. 05/05/2016 at 6:27 pm #

      Sure looks good Antonia – Happy Mother’s Day and thank for sharing…

        05/05/2016 at 6:53 pm #

        Thank you Judi! Happy Mother’s Day to you as well!

    10. 05/05/2016 at 7:41 pm #

      This sounds pretty amazing, Antonia! I haven’t tried this one yet. I have a feeling I’m missing out 😄

        05/05/2016 at 8:04 pm #

        Thank you Angie! It is very tasty 😀

    11. 05/06/2016 at 3:45 am #

      This sounds really amazing Antonia 🙂

        05/06/2016 at 12:51 pm #

        Thank you so much! 🙂

    12. 05/06/2016 at 4:01 pm #

      I have never tried this before but it looks absolutely fantabulous!!!!

        05/06/2016 at 11:25 pm #

        Thank you 😀

    13. 05/06/2016 at 6:18 pm #

      Antonia I love revani but this recipe is made special by the addition of cinnamon 😀 I’ve not tried that (and usually just use semolina) and I’m thinking I most definitely should – like now!!! Thank you so much for sharing at Fiesta Friday this week. A lovely tribute to your Mum and yiayia… will you get to see your Mum this Mothers Day?

        05/06/2016 at 11:36 pm #

        Thank you for the sweet compliments Laurena! It is very different than other revani recipes I have seen, and I love the cinnamon and farina flavors in it. I hope you get a chance to try it out. Happy Fiesta Friday and thank you for co-hosting 🙂 No, unfortunately I won’t see her in person on Mother’s day, so we will celebrate very soon together.

        • 05/07/2016 at 5:59 am #

          You’re encouraging me to stop what I’m doing right now and make ‘your’ revani version! Anything cinnamon gets a thumbs up from the start and I’m very tempted to try this! 🙂 Sorry you won’t get to see your Mum on Mothers Day but I’m sure you’ll speak to her instead 🙂 Hope you have a great Mothers Day (here in UK we had Mothers Day in March)!

          05/07/2016 at 11:05 am #

          That’s wonderful! I hope you love it! Thank you again and I hope you have a wonderful weekend 😀

    14. 05/06/2016 at 10:03 pm #

      I am featuring your lovely tribute on Friday friends!

        05/06/2016 at 11:01 pm #

        That’s awesome Lynn. Thank you for thinking of me!

    15. 05/06/2016 at 11:32 pm #

      These look & sound incredible, Antonia! I write this as I hear my printer in the background copying this wonderful recipe! Thank you!

        05/06/2016 at 11:38 pm #

        Thank you Lana! You are so sweet and I hope you enjoy it! Have a wonderful weekend!

        • 05/06/2016 at 11:40 pm #

          You too, Hon! Thanks again for the wonderful recipe!

          05/06/2016 at 11:43 pm #

          You’re welcome 😀

    16. 05/07/2016 at 5:41 am #

      Beautiful tribute to your mother and this is something new to me – looks and sounds delicious…. yummm

        05/07/2016 at 11:08 am #

        Thank you Chitra! Have a fantastic weekend!

    17. 05/07/2016 at 9:05 am #

      Looks and sounds delicious! And extra special too since it has been passed down to you! Thanks so much for sharing !

        05/07/2016 at 10:58 am #

        Thank you Kelly! Aren’t family recipes the best? Have a wonderful weekend 😀

        • 05/08/2016 at 9:53 am #

          You too!

          05/09/2016 at 10:15 am #

          Thank you, it was very nice 😀

    18. 05/07/2016 at 11:22 am #

      My mother always used to make this!

        05/07/2016 at 10:07 pm #

        It’s awesome isn’t it? Have a wonderful rest of your weekend!

    19. 05/07/2016 at 6:39 pm #

      What a lovely cake and such a sweet gesture to honor your mom with her recipe. Sure sounds good and would be delicious with a cup of coffee or tea. Happy Mother’s Day to you and your mom Antonia.

        05/07/2016 at 10:12 pm #

        Thank you for the kind words Judi! I was happy I could honor her this way. She is an amazing cook! I hope you have a wonderful Mother’s Day as well!

    20. 05/09/2016 at 2:37 am #

      Yes! My all time favorite Greek dessert. Bravo sou Antonia. This looks super delicious, and I love the kanella you put over the top.

        05/09/2016 at 10:21 am #

        Efcharistó Krystina! Mine too…I just love it! Nothing better than kanella mixed with sugar. Have a wonderful week 😀

        • 05/11/2016 at 3:58 pm #

          Yes I agree!! Oh I just made a frappe with kanella over the top, delicious!!! Episis, have a great week.

          05/12/2016 at 9:13 am #

          Yummy! There is nothing better than a frappe! I love my little shaker 😀 Thank you!

    21. 05/09/2016 at 4:54 am #

      I have never tried or heard Revani, but these look so good!!

        05/09/2016 at 10:16 am #

        Thank you Jhuls! Have a great week 😀

    22. 05/09/2016 at 11:28 pm #

      omg! must make

        05/10/2016 at 9:54 am #

        Thanks 😀 It is very tasty!

    23. 05/10/2016 at 10:57 am #

      That looks wonderful. I wish I had some now!

        05/10/2016 at 8:06 pm #

        Thank you Diane! I wish I could give you some 😀 Have a great rest of your week.

    24. 05/10/2016 at 10:57 am #

      I’ve never had Revani, but it sure looks, and sounds delicious!

        05/10/2016 at 8:17 pm #

        Thank you Maria! It is really wonderful! Have a great Wednesday 😀

    25. 05/10/2016 at 11:53 am #

      Passing recipes forward is such a nice way to honor your mother. Hope her day was special!

        05/10/2016 at 8:19 pm #

        Thank you Dr Jonathan! I love being able to share something so special 😀 Thank you, she had a lovely day with my dad and brother. Unfortunately I couldn’t be there.

    26. Sandhya
      05/11/2016 at 9:53 am #

      Antonia, your mother’s recipe is so special. What an apt tribute to her on Mother’s day! Revani looks so scrumptious!

        05/12/2016 at 9:15 am #

        Thank you for the kind words Sandhya! I was happy to be able to honor her this way 😀 Have a wonderful day!

        • Sandhya
          05/14/2016 at 7:39 am #

          Thanks Antonia! wishing you a wonderful weekend too.

          05/17/2016 at 11:11 am #

          Thank you Sandhya 😀

    27. 05/11/2016 at 10:22 am #

      This sweet is very new to me but it looks absolutely delicious !!!

        05/12/2016 at 9:14 am #

        Thank you so much Swapna! Have a wonderful day!

    28. 06/01/2016 at 8:44 pm #

      I think I’ve tried something similar at a local Greek festival, but I’ve never tried to make it at home. This looks delicious! Thanks for sharing the recipe!

        06/02/2016 at 8:48 am #

        Thank you Mara! So glad you could stop by 😀


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