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–+ servings
slice of ravani cake with whipped cream, cinnamon stick and orange peel on top

Ravani Recipe (Greek Semolina Cake)

Ravani or Revani, a traditional Greek semolina sponge cake and dessert soaked in citrusy syrup. Moist, sweet, and perfect for any occasion!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 460 kcal

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

  1. 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.
  2. 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.
  3. Use Fresh Ingredients: Make sure to use fresh flour and semolina. They really make a difference in the cake’s texture and taste.

Nutrition

Calories: 460kcalCarbohydrates: 79gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 86mgSodium: 237mgPotassium: 76mgFiber: 1gSugar: 60gVitamin A: 460IUVitamin C: 4mgCalcium: 106mgIron: 2mg
Keyword greek semonlina cake, greek sponge cake, ravani, revani
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