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Ravani (Semolina Cake)
Light and moist semolina cake soaked in lemon syrup - a beloved Greek sweet.
Ravani is one of Greece's most beloved syrup cakes - a light, airy cake made with fine semolina that becomes incredibly moist after soaking in fragrant lemon syrup. It's simpler than baklava but no less delicious, with a texture that's somewhere between cake and pudding.
Our ravani is made with a combination of fine semolina and almond flour, which gives it a subtle nuttiness. The cake itself isn't too sweet, as it's meant to absorb the lemon-scented syrup that's poured over while still warm. The semolina absorbs the syrup like a sponge, becoming incredibly moist without being soggy.
We serve ravani cut into diamond shapes, often topped with a scattering of blanched almonds. It's wonderful with thick Greek yogurt or a cup of strong Greek coffee. This is the cake Greek grandmothers make for afternoon visitors - simple, comforting, and always welcome.
Our ravani is made with a combination of fine semolina and almond flour, which gives it a subtle nuttiness. The cake itself isn't too sweet, as it's meant to absorb the lemon-scented syrup that's poured over while still warm. The semolina absorbs the syrup like a sponge, becoming incredibly moist without being soggy.
We serve ravani cut into diamond shapes, often topped with a scattering of blanched almonds. It's wonderful with thick Greek yogurt or a cup of strong Greek coffee. This is the cake Greek grandmothers make for afternoon visitors - simple, comforting, and always welcome.
Prep: 20 mins
Cook: 35 mins
Serves: 16-20 pieces
Easy
Ingredients
For cake:
1 cup fine semolina
1 cup all-purpose flour
1/2 cup almond flour
3/4 cup sugar
4 eggs
1/2 cup Greek yogurt
1/2 cup vegetable oil
2 tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon
For syrup:
2 cups sugar
2 cups water
Juice of 1 lemon
1 strip lemon zest
Blanched almonds for topping
1 cup fine semolina
1 cup all-purpose flour
1/2 cup almond flour
3/4 cup sugar
4 eggs
1/2 cup Greek yogurt
1/2 cup vegetable oil
2 tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon
For syrup:
2 cups sugar
2 cups water
Juice of 1 lemon
1 strip lemon zest
Blanched almonds for topping
Instructions
1. Beat eggs and sugar until thick and pale, about 5 minutes.
2. Add yogurt, oil, vanilla, and lemon zest. Mix well.
3. Combine semolina, flour, almond flour, and baking powder. Fold into wet ingredients.
4. Pour into a greased 9x13 baking pan.
5. Bake at 180C for 30-35 minutes until golden and a toothpick comes out clean.
6. While cake bakes, make syrup: Boil sugar, water, lemon juice, and zest for 8 minutes. Remove zest.
7. When cake comes out, score into diamond shapes. Pour hot syrup over hot cake slowly, letting it absorb.
8. Press an almond into each diamond. Cool completely before serving. Best the next day.
2. Add yogurt, oil, vanilla, and lemon zest. Mix well.
3. Combine semolina, flour, almond flour, and baking powder. Fold into wet ingredients.
4. Pour into a greased 9x13 baking pan.
5. Bake at 180C for 30-35 minutes until golden and a toothpick comes out clean.
6. While cake bakes, make syrup: Boil sugar, water, lemon juice, and zest for 8 minutes. Remove zest.
7. When cake comes out, score into diamond shapes. Pour hot syrup over hot cake slowly, letting it absorb.
8. Press an almond into each diamond. Cool completely before serving. Best the next day.
