Dairy-Free Revani (Semolina Cake) with Lemon Syrup
A moist and flavorful semolina cake soaked in a tangy lemon syrup, using olive oil and almond flour for a dairy-free and gluten-reduced take on the classic Greek dessert, suitable for breakfast.
Ingredients
- 1 cup Semolina
- 1/2 cup Almond Flour
- 1 cup Sugar
- 4 Eggs
- 1/2 cup Olive Oil
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
- 1/2 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 1 cup Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C. Grease and flour a 22.86 × 33.02 cm baking pan.
- 2In a large bowl, whisk together semolina, almond flour, sugar, and baking powder.
- 3In a separate bowl, whisk together eggs, olive oil, and vanilla extract.
- 4Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6While the cake is baking, prepare the lemon syrup. In a saucepan, combine lemon juice, lemon zest, sugar and water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
- 7Once the cake is out of the oven, poke holes all over the top with a fork.
- 8Pour the warm lemon syrup evenly over the warm cake.
- 9Let cool completely before slicing and serving.
Substitutions
Butter → Olive Oil
Provides moisture and richness
Dairy → Almond Flour
adds moisture and flavor
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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