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