📝 About This Recipe
Ravani is a timeless Greek classic, a sun-drenched semolina cake that perfectly balances a light, airy crumb with a deeply moist, syrup-soaked texture. This particular version is infused with the bright, aromatic notes of lemon and orange, creating a sophisticated sweetness that is never heavy. It is a staple of Greek 'Glyka tapsiou' (pan sweets), celebrated for its beautiful golden hue and the satisfying grain of the semolina.
🥗 Ingredients
For the Aromatic Syrup
- 3 cups Granulated sugar
- 3 cups Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 piece Cinnamon stick
- 1 large strip Orange peel (avoid the white pith)
For the Cake Batter
- 1 cup Coarse semolina (provides the signature texture)
- 1 cup Fine semolina
- 1/2 cup All-purpose flour (sifted)
- 5 large Eggs (at room temperature, yolks and whites separated)
- 3/4 cup Granulated sugar (for the batter)
- 1 cup Greek yogurt (full fat, at room temperature)
- 1/2 cup Vegetable oil (or melted unsalted butter)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest (finely grated)
- 1/4 teaspoon Salt
For Garnish
- 1/4 cup Desiccated coconut (traditional topping)
- 2 tablespoons Slivered almonds or pistachios (lightly toasted)
👨🍳 Instructions
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1
Start by preparing the syrup so it has time to cool completely. In a medium saucepan, combine the sugar, water, cinnamon stick, and orange peel. Bring to a boil over medium-high heat.
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2
Once boiling, stir in the lemon juice and let it simmer for 5-7 minutes until slightly thickened. Remove from heat and set aside to cool to room temperature.
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3
Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan generously with butter or oil.
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4
In a medium bowl, whisk together the coarse semolina, fine semolina, sifted flour, baking powder, baking soda, and salt. Set aside.
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5
In a large mixing bowl, beat the 5 egg yolks with the 3/4 cup of sugar using an electric mixer until the mixture is pale yellow, thick, and creamy (about 5 minutes).
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6
Lower the mixer speed and add the vegetable oil, Greek yogurt, vanilla extract, and orange zest. Mix until well combined.
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7
Gradually add the dry semolina mixture to the wet ingredients, folding gently with a spatula until just incorporated. Do not overmix.
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8
In a separate, clean bowl, whisk the 5 egg whites until they form stiff, glossy peaks.
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9
Gently fold the egg whites into the batter in three stages. Use a light hand to keep the air in the batter; this ensures the cake stays light and absorbs the syrup well.
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10
Pour the batter into the prepared baking pan and smooth the top with a spatula.
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11
Bake for 40-45 minutes, or until the cake is a deep golden brown and a toothpick inserted into the center comes out clean.
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12
Immediately upon removing the cake from the oven, use a sharp knife to score the cake into diamond or square shapes.
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13
Slowly ladle the cooled syrup over the hot cake, one spoonful at a time, allowing it to be fully absorbed before adding more. Pay special attention to the edges.
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14
Allow the cake to sit for at least 1-2 hours (ideally overnight) to ensure the syrup is evenly distributed and the texture is perfect.
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15
Before serving, sprinkle the top with desiccated coconut and toasted almonds or pistachios.
💡 Chef's Tips
The golden rule of syrupy Greek desserts: Cold syrup on a hot cake, or hot syrup on a cold cake. For Ravani, cold syrup on a hot cake is the preferred method for maximum absorption. Using a mix of coarse and fine semolina provides the best texture—coarse for the 'bite' and fine for the structure. Ensure your egg whites are beaten in a completely grease-free bowl to achieve the stiff peaks necessary for a light sponge. Don't be alarmed by the amount of syrup; the semolina acts like a sponge and will eventually soak it all up, becoming incredibly moist. If the top is browning too quickly in the oven, cover loosely with aluminum foil for the last 10 minutes.
🍽️ Serving Suggestions
Serve a square of Ravani with a dollop of 'Kaimaki' (mastic-flavored) ice cream or a simple scoop of vanilla bean ice cream. Pair with a strong, hot Greek coffee or a double espresso to contrast the sweetness. A side of thick, unsweetened Greek yogurt helps cut through the sugar for those who prefer a tangier finish. Garnish with fresh orange segments or a few pomegranate seeds for a pop of color and acidity. Enjoy as an afternoon 'kerasma' (treat) with a tall glass of ice-cold water.