Ravani (Greek Semolina Cake) is a traditional Greek dessert with a delightful citrusy flavour and a unique, soft, fluffy texture. Made with fine semolina, this sponge cake is soaked in a sweet, citrus-infused syrup that gives it a fresh, tangy taste.
Combining semolina and Greek yoghurt in this ravani recipe gives the cake its hearty yet light and airy structure. Trust me, the balance between the syrup’s sweetness and the cake’s fluffiness makes this Greek semolina dessert one you must try!
If you love this Greek semolina cake, you’ve got to check out my Politiko Thessalonikis recipe! It’s rich, full of flavour, and offers a unique twist on traditional semolina desserts. You’ll enjoy every bite!
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Easy Ravani Cake Recipe
- Super Simple: This recipe is quick and easy to follow, whether you’re a beginner or a pro.
- Classic Greek Flavours: Enjoy the authentic taste of Greece, with the perfect blend of orange zest and a sweet, syrupy finish.
- Light and Fluffy: The combination of whipped egg whites, semolina, and Greek yoghurt creates a soft, airy, moist texture that melts in your mouth.
- Endless Options: To make it your own, top it with crushed nuts, whipped cream, or even a scoop of ice cream.
- Impressive and Delicious: This cake brings a little slice of Greece to your home, perfect for impressing family and friends.
Short comedy video - How to Make it
Want to see how simple it is to make this delicious Ravani cake? In my step-by-step video, I’ll show you how to whip the egg whites, prepare the syrup, and bake the perfect Greek semolina sponge cake.
It’s quick, easy, and fun! Make sure to like, comment, and share the video with your friends—they’ll love it too!
Ingredients To Make this Greek Ravani Cake
Here’s what to gather to make this cake, and you can find the exact quantities at the bottom of the page in the recipe card.
Syrup
- Sugar: Use granulated sugar to form the syrup's sweet base. It dissolves easily and creates the perfect balance with the citrus flavours.
- Water: This combines with the sugar to make the syrup that will soak into the cake, keeping it moist and flavourful.
- Orange Peel: Fresh orange peel (orange rind) gives the syrup a bright, tangy flavour. Make sure to use a ripe orange for the best results.
- Cinnamon Stick: This adds a warm, subtle spice that complements the citrus and sugar perfectly—don’t skip it!
Cake
- Eggs (separated): Whipping the egg whites creates a soft and airy cake, while the yolks add a rich, creamy texture. It’s the key to that light, fluffy sponge.
- Sugar: Sweetens the cake and balances the citrus flavour from the orange juice.
- Greek Yoghurt: This adds moisture and a slight tang, ensuring your cake stays tender and soft. It’s a secret weapon for that perfect sponge texture.
- Orange Juice: Use freshly squeezed orange juice for a bright, fresh flavour that pairs beautifully with the simple syrup.
- Unsalted Butter (melted): Adds richness and ensures the cake has a smooth, moist texture. Some recipes call for vegetable oil or olive oil but I find the butter makes this extra nice.
- Baking Powder: Helps the cake rise and stay light. Make sure your baking powder is fresh for the best lift.
- Vanilla Extract: Adds a warm depth of flavour to the cake—quality vanilla makes a difference!
- All-Purpose Flour: Provides structure to the cake without making it dense. You can use cake flour if you want an even lighter texture.
- Semolina: This gives the cake its signature texture, and is the key ingredient to this recipe.
- Salt: A small pinch enhances all the flavours and balances the sweetness.
Equipment
Here’s what I use to make this Ravani cake:
- Cake Dish: I use a 32 x 22 cm rectangular baking dish. If you can’t find that exact size, anything close will work fine!
- Hand Mixer: A hand mixer/ beater is essential for whipping the egg whites to stiff peaks, which gives the cake its fluffy texture. Alternatively, you can use a stand mixer. To get those beautiful soft peaks.
- Mixing Bowls: You’ll need two bowls, one for the egg whites and one for the wet ingredients.
Preparation
Getting everything ready ahead of time will make the process smoother and keep you organized. Here’s what to do:
- Melt the Butter: Start by melting your unsalted butter and set it aside to cool slightly.
- Take Out the Yoghurt: Remove the Greek yoghurt from the fridge and let it come to room temperature. This will help it blend better into the batter.
- Separate the Eggs: Carefully separate the yolks from the whites, ensuring no yolks get into the whites. You’ll need to whip the whites later to give the cake its fluffy texture.
- Measure Dry Ingredients: Pre-measure your semolina, flour, baking powder, and salt.
- Prepare the Pan: Grease your baking pan with butter, then dust it lightly with semolina or flour to prevent sticking.
How to Make Greek Ravani Cake
Follow these easy step-by-step instructions below to make your Ravani cake perfectly, and if you get stuck, be sure to watch my video:
Preparing the Syrup
- Prepare the Syrup: In a saucepan, combine sugar, water, orange peel, and a cinnamon stick. Bring to a boil, then turn off the heat after 2 minutes. Set the syrup aside to cool completely while you prepare the cake.
Preparing the Cake Batter
- Separate the Eggs: Separate the egg whites from the yolks and place each in a separate bowl.
- Whip the Egg Whites: Add the sugar to the egg whites and beat them until stiff peaks form.
- Mix the Wet Ingredients: In the bowl with the egg yolks, whisk together the Greek yoghurt, orange juice, melted butter, and vanilla extract until smooth and well combined.
- Fold Ingredients Together: Gently fold the egg yolk mixture into the whipped egg whites to keep the batter light and airy.
- Add the Dry Ingredients: Sift the flour, semolina, baking powder, and salt directly into the bowl with the egg mixture.
- Combine Everything: Gradually fold the dry ingredients into the wet mixture until fully combined. Be careful not to overmix to maintain the light texture.
Cooking the Cake
- Preheat the Oven: Preheat your oven to 160°C (fan-forced).
- Prepare the Pan: Grease the bottom and sides of a 32 x 22 cm rectangular baking pan/ cake pan with butter, then lightly dust it with fine semolina flour. Shake out any excess to prevent sticking.
- Pour the Batter: Pour the batter into the prepared pan, spreading it evenly. Use a skewer to stir the batter to release any air bubbles gently, then tap the pan on the counter to eliminate any remaining bubbles.
- Bake the Cake: Bake the cake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean. Keep an eye on the cake to avoid overbaking.
- Add the Syrup: Once the cake is baked, immediately pour the cooled syrup evenly over the hot cake.
- Let it Rest: Allow the cake to rest for a few hours to absorb the syrup fully and cool before serving.
Top Tips for Making Greek Ravani
- Dont Overmix The Batter: When folding in the egg whites, do it slowly and gently. Overmixing can knock out the air and make the cake dense. Keep it light for that perfect fluffy texture.
- Use Fresh Oranges: Freshly squeezed orange juice and zest add a bright, fresh flavour. It makes a big difference in taste!
- Syrup and Cake Temperature: Always pour cooled syrup over a hot cake. This lets the syrup soak in without making the cake soggy.
- Prepare the Pan Well: Grease the pan and dust it with semolina to stop the cake from sticking and to give the bottom a nice crust.
- Let It Rest: After adding the syrup, let the cake rest for a few hours or overnight. This allows the syrup to fully absorb, making the cake moist and flavourful.
Variations
One of the best things about this ravani recipe is how easily you can customize it to suit your taste! Here are a few variations you can try to make this cake your own:
- Lemon Twist: Swap out the orange juice with freshly squeezed lemon juice. You can even add some lemon zest to the batter for extra citrus flavours.
- Coconut Delight: Many people enjoy their ravani with a coconut twist! Try adding some finely shredded sweetened or unsweetened coconut into the batter or sprinkle some coconut flakes over the top.
- Nutty Flavour: For a slight variation in texture and flavour, and if you like more dense cakes, you can replace a small portion of the flour with almond flour.
Storage
- Room Temperature: You can keep ravani cake at room temperature for up to 2 days. To keep it fresh, cover it tightly with plastic wrap or store it in an airtight container.
- Refrigeration: Place the cake in the fridge if you want to store it longer. It will stay fresh for up to a week. Use an airtight container to prevent it from drying out.
Freezing
For even longer storage, slice the cake into portions, wrap each piece tightly in plastic wrap, then foil to prevent freezer burn. It will keep in the freezer for up to 2 months. When you're ready to enjoy, thaw the slices overnight in the fridge.
FAQ
Yes! Ravani actually tastes even better the next day because the syrup has time to soak in fully.
Definitely! Lemon also adds a tangy flavour that works really well with the sweetness of the syrup. It’s a great option if you prefer a more citrusy punch.
Yes, Ravani and Revani refer to the same cake. Both are semolina-based sponge cakes soaked in syrup.
Ravani is pronounced rah-vah-nee
I hope that once you try this Greek classic, you’ll agree that it’s the perfect simple cake for any occasion! I’d love to hear how it turned out for you and if you made any personal tweaks or had questions along the way. Please leave a comment below, and don’t forget to share this recipe with your friends. And, of course, Kali Orexi!
📖 Recipe
Ravani Recipe (Greek Semolina Cake)
Equipment
- 1 Baking dish 32cm x 22cm Try to use something similar
Ingredients
Syrup
- 500 grams sugar
- 500 grams water
- 1 orange peel
- 1 cinnamon stick
Cake
- 4 eggs separated
- 200 grams sugar
- 250 grams Greek yoghurt
- 1 juice of an orange
- 170 grams unsalted butter melted, use some to grease the pan
- 2 teaspoon vanilla extract
- 150 grams semolina fine
- 150 grams all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
Preparing the syrup
- In a saucepan, combine the water, sugar, orange peel, and cinnamon stick.
- Bring the mixture to a boil, then turn it off after 2 minutes.
- Remove from heat and allow the syrup to cool completely while you prepare the cake.
Preparing the cake batter
- Separate the egg whites from the yolks and place them in two separate mixing bowls.
- Add the sugar to the egg whites and beat until stiff peaks form.
- In the bowl with the egg yolks, whisk together the Greek yogurt, orange juice, melted butter, and vanilla extract until smooth and well combined.
- Gently fold the egg yolk mixture into the whipped egg whites.
- Sift the flour, semolina, baking powder, and salt directly into the bowl with the egg mixture.
- Gradually fold everything together until fully combined, being careful not to overmix.
Cooking
- Preheat your oven to 160°C (fan-forced).
- Grease the bottom and sides of a 32 x 22 cm rectangular baking pan with butter, then lightly dust with semolina, shaking out any excess to prevent sticking.
- Pour the batter into the prepared pan, spreading it evenly. Use a skewer to gently mix the batter around, ensuring any air bubbles are broken. Then tap the pan on the counter to release any remaining trapped air bubbles.
- Bake the cake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean. Keep a close eye to avoid overbaking.
- Once the cake is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake.
- Let your Ravani rest for a few hours to absorb the syrup fully and cool down before serving.
Video
Notes
- Cutting the Cake: Avoid cutting the cake into small pieces. Since it’s very spongey, smaller pieces can crumble more easily, while larger slices will hold their shape better.
- Best Made the Night Before: For best results, prepare the cake the night before. This allows the syrup to soak in fully, making the cake more moist and flavourful.
- Use Fresh Ingredients: Make sure to use fresh flour and semolina. They really make a difference in the cake’s texture and taste.
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