Poppy Seed Revani Cake

Poppy Seed Revani Cake

This poppy cake is actually called Revani Poppy Cake, meaning a Greek dessert with semolina. The Arab version is called Basbousa. I highly recommend it. The cake is very tender, fluffy, soft and wonderfully matches the whipped cream. A big plus is that it's fast, without much effort and fuss in the kitchen, yet very impressive - both visually and in taste! I was so excited about Basbousa that I had no fear when I tried this poppy cake. It was one of the few recipes I made for the first time and came out without any problems.


3 pieces
600 g
for the syrup, the cake and the whipped cream
Vegetable oil
250 ml
250 ml
165 g
Poppy seeds
130 g
White flour
130 g
Baking powder
10 g
Vanilla Extract
1 tbsp
Lemon juice
2 tbsp
Whipping Cream(32-35%)
500 ml
properly cooled, from the refrigerator

Step by step


The Syrup:

First we prepare the syrup and let cool while we make the sponge cake.

In a saucepan, combine 500ml of water with 300g of sugar. Mix well and place over heat.


When it starts to boil, pour over the lemon juice, stir and turn off the heat.

Set aside while we cook the cake.


The Cake:

In a bowl, combine eggs with 200g of sugar.


Beat well with a whisk or mixer.


Gradually stir in the oil, whisking constantly.


Add the milk, beat.


Then add semolina, poppy seeds, flour, baking powder and vanilla essence.


Beat well with a whisk or mixer. The batter should be lump-free and a bit more runny than the loaf cake batter.


Brush a deep oven dish with a little oil. Mine is a 35x32 glass dish from Ikea.


Pour the batter into the dish and place in the preheated oven at 180 degrees C for 35-40 minutes, depending on the oven.


This is what the cake looks like when it's baked.


While the cake is hot, pour over the syrup from steps 1-2.

Have no fear, the cake will be perfectly moist and tender, it will take in all the syrup.

Allow the cake to cool for at least 2-3 hours.


The Whipped Cream:

When the cake has cooled properly, we start to make make the whipped cream.

Take the cold whipping cream from the fridge, pour into a deep bowl, add 100g of sugar.


Beat on high speed until stiff peaks form.


Pour the whipped cream over the cake.


Smooth out with a spoon.


Cover the dish with cling film and refrigerate for 2-3 hours.

This way, the whipped cream hardens and settles. Also, the cake will be tastier and more refreshing.


Portion and savour with great pleasure. It's delicious, tender, soft, tasty, perfect!


Quantity: 2 kg (10-15 servings)
Prep time: 120 min
Difficulty: easy
Ready in: 30 min
Publish date:
Collections: Cakes, Desserts

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