Easy Syrupy Ravani Cake

Helloooo,

Easy Syrupy Ravani Cake in the house! Yes, my food friends, Ravani has officially made an appearance in my kitchen, and I’m so excited to share it with you. This syrup-soaked, citrus-kissed Greek sponge cake is the kind of dessert that makes everything feel a little warmer, a little cozier, and honestly… a little more delicious.  It’s one of those old-school classics you’ll find at almost every Greek family gathering.

Let’s talk about Ravani, which is known as the fluffy, syrup-soaked sponge cake that screams “Sunday at Yiayia’s.” It’s the traditional Greek dessert that somehow manages to be light and rich at the same time. (Don’t ask me how it’s a Greek thing.) hahahahha  This dessert is not one of those fussy ones, but the moment you take a bite, it’s soft, moist, lightly lemony, and beautifully sweet; it has you hooked.   I was just thinking that there may not be a Greek dessert without syrup, and if there’s a Greek dessert I haven’t met yet.

Now, I’ve eaten this cake more times than I can count. At name days, after Easter lunch, on a Tuesday, “just because.” It’s a staple like feta, or an aunt who insists you’re too thin and must eat more. I love it because it’s simple, comforting, and just the right amount of sweetness. Plus, it gets even better the next day. If it lasts that long, which… it usually doesn’t.

Ohhhh, yes, and here’s a fun little fact: this Ravani recipe comes from one of the beautiful Greek islands in the Aegean Sea, Naxos. Haven’t been there? Well then, go ahead and Google it. You’re in for a treat. Think whitewashed villages, rolling hills, and beaches that make you want to pack a bag and go.

You seriously need to try this Easy Syrupy Ravani Cake and see for yourself! 🙂

Wishing everyone a wonderful morning/afternoon/evening!

Easy Syrupy Ravani Cake

foodzesty

Ravani is a soft, syrup-soaked Greek semolina cake flavored with citrus and often a touch of vanilla, simple, comforting, and irresistibly moist.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert, Snacks

Cuisine Greek

Servings 20 servings

Ingredients

  

• 1 ¼ cup sugar granulated
• 5 eggs
• 1 tsp vanilla extract
• ⅔ cups all-purpose flour
• ¾ cups semolina In the US, it is called Farina, don't confuse it with the Italian flour, it is not the same product.
• ½ cup whole milk room temperature
• 1 lemon zest
• ⅓ cup butter & a bit more for greasing the baking pan. room temperature
• 1 tsp baking powder
• For the syrup
• 2 ⅓ cups water
• 2 ⅔ cups sugar granulated
• 1 lemon juice

Instructions

 

• Preheat oven to 180℃. Let the butter soften at room temperature. In a pot, combine the water, lemon juice, and the 2 ⅔ cups of sugar. Boil until the sugar has dissolved. Add in the butter and stir gently. Set aside to cool
• In a bowl, combine the flour, semolina, and the baking powder.
• In a separate bowl, add the eggs and 1¼ cups of sugar. Place the bowl on your stand mixer and beat until the mixture is light and fluffy.
• Slowly pour in the flour mixture, and continue to beat.
• Add the vanilla extract and the lemon zest.
• Gradually pour in the milk and continue beating until well combined.
• Grease the baking pan with butter.
• Pour the mixture into the baking pan. Bake until the top turns golden brown, then check the cake with a cake tester or toothpick to see if it comes out clean.
• Remove the cake from the oven and slowly pour the sugar syrup over it. Let it sit until the syrup is fully absorbed.
• Garnish with lemon zest and serve with your favorite ice cream. (that's what I do 🙂

Keyword Cake, Easy, sponge cake

KALI SAS OREXI!! 🙂