Revani Semolina Syrup Cake

Name: Revani Semolina Syrup Cake
Total time: 1 h
Cuisine: Greek
Ingredients: 200g fine semolina; 100g plain flour; 2 tsp baking powder; 4 eggs, separated; 150g caster sugar; 150g Greek yoghurt; 100ml sunflower oil; 1 orange, zest and juice; 250g granulated sugar; 300ml water

A light, honeycomb textured semolina cake soaked in orange syrup. Make it a day ahead for best results.

Time1 hr plus cooling
LevelEasy
Costabout £0.27 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 gfine semolina
100 gplain flour
2 tspbaking powder
4eggsseparated
150 gcaster sugar
150 gGreek yoghurt
100 mlsunflower oil
1orangezest and juice
250 ggranulated sugar
300 mlwater

Method

1
Heat the oven to 180°C (160°C fan). Grease a 20 by 30cm tin.
2
Whisk the egg yolks with the caster sugar until thick and pale. Beat in the yoghurt, oil and orange zest.
3
Mix the semolina, flour and baking powder and fold into the yolk mixture.
4
Whisk the whites to stiff peaks and fold gently into the batter. Pour into the tin.
5
Bake for 30 minutes until golden and risen.
30 min
6
Boil the granulated sugar, water and orange juice for 8 minutes. Pour the cooled syrup over the hot cake and leave for 2 hours.
8 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.