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Gluten Free Revani – Greek Semolina Cake – my mom’s Katerina recipe

Yields20 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

My mom's Revani is famous because she has always bake it at dinners with friends & family! I have the best childhood memories of that.

 5 eggs
 ¾ cup sugar
 1 cup oil (better sunflower oil or corn oil)
 1 cup gluten-free flour
 1 ½ cups polenta (corn semolina)
 2 tbsp baking powder
for the syrup:
 3 cups water
 3 cups sugar
 1 tbsp lemon juice
 ½ lemon the peel only
1

Put the ingredients for the syrup in a pot, boil it until it thickens and let it cool down.

2

Grease a pan (diameter 28cm / 11") and sprinkle it with polenta.

3

In the mixer, beat the eggs with the sugar well.

4

Then add the oil and then the rest of the ingredients, continuing to beat for another 1-2 minutes.

5

Place the mixture in the pan and then in the oven.

6

Bake it in a preheated oven at 180°C / 350°F for about 40 minutes, until it gets a golden brown color on top.

7

As soon as it is cooked, cut it into pieces (I cut it in rhombuses shape as I inherited from the mother) and begin to slowly poor the cold syrup (room temperature).

8

Leave it for about 5-6 hours to cool down and absorb the syrup.

Nutrition Facts

Servings 0