How to Make Revani (Kalo Prama)

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Glorious blue skies above, hot pink bougainvillea in the garden, cicadas singing in the trees, and the sun beating down fiercely. This is the time of year to be up early while the day is still cool before the heat sends us in search of the shadiest rooms in the house.

At this time of year, we eat simply in Cyprus: salads, simple grilled chicken or fish, and if there is cake to be had, it is always, always my favourite: Revani or Kalo Prama.

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Revani or Kalo Prama on a plate with bougainvillea and lemons.

What is Revani?

Revani, or Kalo Prama, is a traditional syrup-drenched lemon cake from the Eastern Mediterranean, the Middle East, and the Levant. Variations of this recipe are served all over these regions, each with its own unique twist.

This cake is both sweet and tart from lemon juice syrup. It is invitingly Middle Eastern, with the gentle aroma of orange blossom and crunch of pistachios. It is traditionally served cold from the fridge at the end of a meal.

Bougainvillea in Cyprus with blue sky behind.

I first discovered this delicious sweet at a small roadside restaurant called Sevket’s in Cyprus, so to me, it will always be a Cypriot specialty. (Although, you might often see it referred to as Greek Semolina cake on restaurant menus!)

The Cypriot name for this dish, ‘Kalo Prama’ means ’a little of something good’—a phrase that reflects the Cypriot culture’s appreciation for simple pleasures. One bite, and you’ll know why they call this a good thing!

When I first tried it, it was such a perfect, cool, sweet, and surprising ending to a delightful meal that I immediately had to try it at home. The memory of that first bite, the tangy sweetness, and the refreshing coolness will always make me long to return to the island!

Ingredients

Revani or Kalo Prama requires very simple ingredients, though you may need to visit a Greek, Turkish or Mediterranean grocer to get a good quality orange blossom or rose water. You’ll need the following main ingredients:

Lemons: Cyprus is famous for producing glorious, fragrant lemons. Look out for big, juicy lemons, best organic and unwaxed, as you’ll use the zest and the juice.
Sugar: Revani is drenched in a light syrup, so you’ll need white sugar both for the syrup and the cake.
Semolina: Semolina, a milled durum wheat, is the key ingredient in this cake. It provides a unique texture and flavour, giving the cake its characteristic crumbly yet moist consistency. For Revani, you need finely ground semolina.
Eggs: I use large eggs in this recipe.
Oil: Revani is an oil-based cake, though the oil can be replaced with melted and cooled unsalted butter.
Yogurt: Greek-style yogurt provides moisture and structure to the cake batter. For this recipe, use good-quality unsweetened yogurt.
Orange Blossom Water: Syrup desserts like this often include a few drops of orange blossom or rose water to give them a wonderful floral flavour. If you can’t find these ingredients in your regular grocery store, try a Greek, Turkish, or Middle Eastern Grocery store —they’ll likely have much higher-quality ingredients in stock anyway!

Instructions

This is a wonderfully simple dessert with no special equipment required.

First, zest your lemon or lemons and set aside, then simmer the lemon juice, water and sugar to create a light syrup, stirring until the sugar dissolves. Grease a baking dish and heat your oven to 180°C / 350°F / Gas 4.
Next, stir together the dry ingredients and whisk together the wet ingredients, then combine the two. Pour into the prepared pan and bake in the middle of the oven for 35-40 minutes until golden brown and firm in the middle.
Allow to cool in the pan for 5 minutes, then use a skewer to poke holes all over the cake. Slowly pour over the cooled syrup, then leave to cool completely in the pan before chilling.
Before serving, slice into small diamond-shaped pieces, sprinkle over a little coconut and chopped pistachio nuts and serve.

The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.

Sliced revani or kalo prama in a baking dish.

How to Serve Revani (Kalo Prama)

I like to serve this cake very, very cold on a hot summer evening, but it is also perfectly delicious at room temperature. Make it well in advance and let it get nicely chilled in the fridge.

This cake keeps well in the fridge for up to a week, so you can enjoy it for several days. Garnish with the coconut and pistachio just before serving, and serve with Greek-style yogurt or cream whipped just to soft peaks.

Close up of sliced revani or kalo prama in a baking dish.

Frequently Asked Questions

Can I make a gluten-free Revani?

Unfortunately, semolina is made from wheat, so revani is not suitable for those with gluten intolerances.

Can I reduce the sugar in Revani?

I suggest cutting smaller slices rather than reducing the sugar, which is integral to this dish. This dessert is meant to be enjoyed just a little bit at a time.