30 by 30: Ravani (Greek Syrup-Semolina Cake)

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Ravani is basically a Greek sponge cake.  Made with semolina, it’s very much a no-frills cake, as far as “accessories” like frosting go, but that doesn’t mean it’s not absolutely fantastic.  Like many Greek desserts, this, too, is doused in a simple syrup mixture flavored with a bit of honey and cinnamon. The result is an incredibly moist, flavorful cake. I’ve always loved ravani, but it wasn’t really something we had often as I was growing up. It kind of fell off my radar, but when I saw Maria’s mom’s version was famous…well, I had to make it!

This cake keeps incredibly well due to the syrup, so this is something that you can easily make in advance (in fact, it really only gets better). I halved the recipe below and baked it in a 9″ cake pan.  On the one hand, I’m glad I halved it because it’s not exactly health food.  On the other hand, I wish I had more of this to eat because it was so good. If only I could eat this stuff every day and not gain a billion pounds. Sigh.

 

30 by 30: Ravani (Greek Syrup-Semolina Cake)

21 thoughts on “30 by 30: Ravani (Greek Syrup-Semolina Cake)

  1. Sometimes it’s so easy to overlook the more simple desserts in favor of something more glamorous, but in this case, I think simple is just perfect! I love the sound of that simple syrup…honey and cinnamon must make this ultra delicious.

    1. Nicole, I also had a recipe saved from a Greek cookbook that had 1 stick of butter for the same amounts of other basic ingredients, but I opted for this one because I knew it would be better for that reason alone 🙂

  2. Ravani is definitely a family favorite! Glad it turned out so well for you… it is certainly a tried and true recipe for generations of our family. Thanks for the mention!

  3. Elly! This is one of my favorite cakes, my go to recipe is quite similar to yours (although, admittedly, not as much butter 😉 I had this recently at a friend’s home and she added almond extract to the batter and omitted the cinnamon in the syrup and added almond extract to that as well, then sprinkled some sliced almonds over the top . . . same ravani recipe, just with those changes.

  4. Mmm, sounds good. I’ve never heard of this cake, but I love the idea of pouring a syrup over it. It must be really moist. Thanks for sharing!

    1. Hi Johnnie. Glad you liked the cake! Yes, I use all the syrup or at least very close to it. It seems like a ton as you are putting it on there, but it’s completely absorbed and leaves the cake sweet and delicious!

  5. I have always made this cake using Cream of Wheat. I only have (quick-cooking, not instant Cream of Wheat) in the house right now. Will that work?
    Thanks, Wendy

    1. Hi Christine. It will depend on the size pan you use. I used a 9″ and did decrease the bake time by a few minutes when I halved it. I would start checking around 22 min.

  6. I’m planning to make this the day before we will be eating it. Should I store it covered or not? In the fridge or not? Bake in a metal pan or glass 9×13? or does it matter?

    Looking forward to it. Sounds so yummy

    1. I would store it covered in the fridge (it will also be fine at room temp but I actually enjoy it a little cold). Metal and glass are both fine – I typically use metal.

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