Ravani is a syrupy, citrusy semolina cake; possibly one of the most ubiquitous of Greek deserts. Every yiayia has a recipe and almost every zaharoplasteio in Greece has one behind the glass counter. The one I make has a pale blond coloured crumb peppered with little orange flecks and a dark honey crust. The syrup is not to thick or sweet and keeps the cake moist for a few days. Along with a thick Greek coffee it’s the perfect afternoon treat and when you are feeling indulgent a delightful way to start the morning.
Ravani
Ingredients
- 2 oranges
- 1 teaspoon baking powder
- 6 eggs
- 1 cup caster sugar
- 1 cup fine semolina
- 1 & 1/4 cup ground almonds
For the syrup
- 2 cups water
- 1 cup and 2 tbsp sugar
- Juice of a lemon plus strips of zest
- 2 cinnamon sticks
Instructions
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Place whole unpeeled oranges in a medium saucepan, cover with cold water. Bring to the boil. Reduce to a simmer and cook oranges covered for 1 hour. Set aside and allow to cool completely.
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Preheat oven to 180C. Grease a long rectangular baking tin and dust with some semolina flour.
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Combine all syrup ingredients, bring to a boil and let it simmer for 10 minutes and take off heat and set aside.
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Place cooled, whole oranges in a food processor with baking powder and process until the mixture is smooth. Remove the orange pulp and place in a seperate mixing bowl. Next, add eggs and sugar to your processor and blend until thick and creamy. Then remove and stir into the orange mixture. Finally, fold the semolina and then the ground almond through the orange mixture. Pour into your prepared pan and bake for 1 hour.
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Let cake cool in pan for half an hour and cut into squares. Slowly pour the syrup onto the cake. This cake is undoubtedly better after a days rest, but you can serve it on the same day. Optional garnishes include ground pistachios and or whipped cream, or a dollop of thick Greek yoghurt.
