Revani – (Greek Syrup Cake) with Mastika Ice Cream



  • Mastika Ice Cream:
  • Vanilla Ice Cream
  • 1 teaspoon Mastika Granules (ground)
  • Pestle
  • Sugar
  • Revani Syrup:
  • 3 cups Water
  • 2 cups Sugar
  • 1 tbsp Rose Water/Orange Blossom Water
  • Revani Cake: 
  • 250g Unsalted Butter (melted)
  • ¾ cup Caster Sugar
  • 5 eggs (beaten)
  • 1 teaspoon Vanilla Extract
  • 2 cups Self Raising Flour
  • 1 cup Semolina (fine)
  • 1 teaspoon Baking Powder


Mastika Ice Cream:
  1. Using a vanilla ice cream recipe for your ice cream maker, replace the vanilla with 1 flat teaspoon of ground mastika granules.
  2. Ground them in the mortar and pestle with some sugar.
Revani Syrup:
  1. Boil the water and sugar over medium heat, set aside to cool.
  2. Once cool, add the Rose/Orange Blossom Water.
Revani Cake:
  1. Pour butter into a bowl and add the sugar, stir until sugar dissolves.
  2. Add the eggs mixing well and stir in the vanilla.
  3. Mix the flour, semolina and baking powder together and add to the wet mixture, combine well.
  4. Pour into a 36 cm cake tin and bake for 35 minutes or until cake is cooked (180?C).
  5. Remove from oven and pour the syrup over the cake while still hot.  Allow to cook in cake tin.
  6. Serve with Mastika Ice Cream.