A semolina cake with citrus slices on top over a light pink bagkround
Photography, Jorge Rivera

Greek Semolina Cake with Blood Orange Syrup

Blood orange slices and an easy citrus syrup give this cake its distinctively sweet taste.

This semolina cake recipe is three generations old – it belongs to our great-grandmother, Vaso. Traditionally, this recipe is not baked with citrus slices on top, but we have added our touch to make it a little more modern. We’ve used blood oranges but orange and lemon also work nicely. –Helena and Vicki Moursellas

A semolina cake with citrus slices on top over a light pink bagkround

Greek Semolina Cake

Helena and Vicki Moursellas share an easy family recipe for citrus revani – Greek semolina cake.
Course Dessert, Side Dish, Snack
Cuisine Australian, Greek
Servings 8


  • 5 eggs
  • 1 cup superfine sugar
  • oz (180 g) fine semolina
  • 1 cup desiccated coconut
  • 1 cup self-rising flour sifted
  • 2 tsp baking powder
  • 9 oz (250g) unsalted butter melted
  • 1 tsp vanilla bean paste
  • 1 tbsp finely grated blood orange zest
  • 2 small blood oranges finely sliced

Citrus Syrup

  • 1 cup superfine sugar
  • 5 cloves
  • 6 strips of lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp freshly squeezed orange or blood orange juice


  • Preheat the oven to 350°F (180°C). Lightly grease an 8 in × 12 in (20 cm × 30 cm) baking tin and line the base and sides with baking paper.
  • To make the citrus syrup, place the ingredients and ½ cup of water in a small saucepan over high heat. Bring to the boil, then reduce the heat to medium and simmer, stirring frequently, for 10 minutes or until a syrup forms. Set aside to cool.
  • Place the eggs and sugar in the bowl of a stand mixer with the whisk attached and whisk on high speed for 5 minutes or until light and fluffy. Add the semolina, desiccated coconut, flour, baking powder, butter, vanilla and blood orange zest and whisk until the ingredients are completely combined.
  • Pour the mixture into the prepared tin and arrange the blood orange slices on top. Bake for 45 to 50 minutes, until the cake is golden and a skewer inserted into the centre comes out clean.
  • Pour the cooled syrup over the hot cake and set aside for 15 minutes before serving. This will allow the syrup to absorb through the cake. You can also serve the cake cool with hot syrup poured over the top – simply reheat the syrup for a few minutes.


This cake is best made on the day you plan to eat it.

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