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.
Ravani
Barely adapted from Kali Orexi
Syrup
Preheat the oven to 425ºF and lightly grease a 13×9 pan.
Combine the flour, semolina and baking powder in a small bowl.
In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy. Reduce mixer speed and add the eggs one at a time, beating after each until just incorporated. Stir in the vanilla and begin adding the flour mixture a little at a time until just combined.
Pour into pan and smooth with a rubber spatula. Bake for about 5 minutes then lower oven to 350ºF and bake until golden, about 30 minutes.
While the cake bakes, place all the ingredients for the syrup in a saucepan and bring to a boil. Lower the heat, cover and simmer on low until the cake is ready.
Using a ladle, add the hot syrup to the hot cake a little at a time. Set aside, cool to room temperature and serve.
This is one of my favourite Greek cakes! (ok…I say that a lot). I cannot stop at one piece though! Thank you for the recipe Elly!
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.
Any recipe that starts with 2 sticks of butter sounds like a winner to me! 🙂 I love the syrup to keep it moist and sweet, too…mmm!
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 🙂
You make me want ravani in a ridiculously bad way. I haven’t had it for soooo long. Glad it made your 30 by 30!
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!
It sound wonderful Elly!
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.
Sounds great, Penandra. I LOVE almond extract, so I’ll try that next time!
Semolina cake?! Count me in! Looks delish!
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!
Wow. This recipe sounds super duper easy yet unbelievably yummy. Pound cake a la Greece? Can’t wait to try it.
I made this recipe yesterday and the cake is great! Talk about moist. (reminded me of a cake my grandmother used to make). I posted a photo and link back to your recipe:
http://scouttenfineart.blogspot.com/2011/06/ravani-moist-greek-cake.html
My only question: Do I use ALL the syrup on the cake?
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!
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
I’m not sure, Wendy. I’ve never tried it. You’ll have to let me know if you do.
Hi Elly. I want to make this on Wednesday. If I halve the recipe does the baking time change?
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.
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
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.