Ravani – Greek Syrup Soaked Semolina Cake
This perfectly moist semolina cake is a must try Greek dessert. It is fluffy, scented with ground mastic and is topped with coconut flakes.
What is Ravani?
Ravani also known as Revani, Samali and Basbousa is a semolina based sheet cake popular across Turkey, Middle Eastern countries and Greece. There are many different variations depending on the region ravani is made. Some versions do not use eggs but yogurt instead, whereas other do not soak the cake in syrup. My ravani cake recipe uses eggs for a fluffier texture, ground mastic powder for a distinct aroma and taste and coconut flakes for garnish. This semolina cake is so easy to make and it can keep fresh up to one week.
What is Semolina?
Coarse semolina is a staple ingredient for many Greek desserts and is different from semolina flour. Semolina flour has been processed to be extremely fine. Is semolina gluten free? The short answer is no, since it comes from durum wheat. Its texture is a bit coarser compared to regular flour and is darker in color. Greeks typically use it as a thickener for custards like Galaktoboureko or for cakes since it offers a uniquely light and crumbly texture.
Ingredients for Greek Semolina Cake:
- Coarse Semolina: This is the base ingredient of Ravani. Make sure to use coarse semolina and not semolina flour. Coarse semolina will give a delicious crunchy texture to the cake when baking, creating even more depth.
- Lemon Juice & Zest: Lemon provides the perfect amount of citrus flavor and aroma to the semolina cake. In addition, lemon compliments the ground mastic perfectly. Alternatively, you may substitute the lemon with orange juice and zest. Both work the same, but I prefer lemon.
- Ground Mastic: Ground mastic powder can transform any dessert due to its distinct, refreshing flavor which is similar to pine and cedar. Beware, that if you use more than the quantity instructed, the cake will turn out bitter. You can omit ground mastic but I highly recommend for this recipe.
- Sweetened Shredded Coconut: Garnish ravani with shredded coconut for a chewy texture. Sweetened shredded coconut is fairly moist and quite sweet, with a strong coconut flavor. If you wish to cut down on sweetness, you may use unsweetened coconut. Pistachios can also be used in place of coconut.
How to Make Greek Semolina Cake:
Syrup:
In a saucepan over medium heat, add the sugar, water, lemon juice and bring to a boil. Simmer for 5 minutes, until the sugar has completely dissolved. Remove from heat and add the unsalted butter. Stir until the butter melts. Set aside and allow to completely cool.
Semolina Cake:
Preheat oven to 350°F(180C). Grease a 9×13 inches (33×23 cm) rectangular baking pan with non-stick baking spray. In a medium bowl stir together the all-purpose flour, coarse semolina, ground mastic, baking powder and salt. Set aside.
Using a hand/stand mixer fitted with the paddle attachment, beat granulated sugar and eggs on high speed, until fluffy and pale in color for about 6 minutes (see photo 1). Add the whole milk, vanilla extract and lemon zest and beat for 30 more seconds on medium speed. Gently fold in the the flour mixture using a spatula or wooden spoon. Do not overmix. Spread the ravani batter evenly into the baking pan (see photo 2).
[easy-image-collage id=2756]Bake for 40 minutes until golden brown on top. When ready, the cake pulls from the edges of the pan (see photo 3). Remove from oven and immediately pour the cold syrup on top of the cake using a ladle. Pierce the cake with a knife to soak the syrup faster. Place on a cooling rack and let it cool or refrigerate for 30 minutes.
[easy-image-collage id=2785]Cut into squares or triangles and top with sweetened shredded coconut (see photo 4). Enjoy!
Ravani is a must try all year round sheet cake. This one bowl recipe comes together so easily and it only takes 1 hour to make. This is one of the fluffiest and most moist cakes I have ever made myself!
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Ravani – Greek Syrup Soaked Semolina Cake
Ingredients
Syrup:
- 2 cups Granulated Sugar
- 2 ½ cups Water
- 1/2 tsp Lemon Juice
- 3 tbsp Unsalted Butter softened to room temperature
Semolina Cake:
- 1 cup All-Purpose Flour sifted
- 1 cup Coarse Semolina
- 1/2 tsp Ground Mastic
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Granulated Sugar
- 5 Eggs room temperature
- 1/2 cup Whole Milk room temperature
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Lemon Zest
Garnish:
- 1 cup Sweetened Shredded Coconut
Instructions
Syrup:
- In a saucepan over medium heat, add the sugar, water, lemon juice and bring to a boil.2 cups Granulated Sugar, 2 ½ cups Water, 1/2 tsp Lemon Juice
- Simmer for 5 minutes, until the sugar has completely dissolved.
- Remove from heat and add the unsalted butter. Stir until the butter melts.3 tbsp Unsalted Butter
- Set aside and allow to completely cool.
Semolina Cake:
- Preheat oven to 350°F(180C).
- Grease a 9×13 inches (33×23 cm) rectangular baking pan with non-stick baking spray.
- In a medium bowl stir together the all-purpose flour, coarse semolina, ground mastic, baking powder and salt. Set aside.1 cup All-Purpose Flour, 1 cup Coarse Semolina, 1/2 tsp Ground Mastic, 1 tsp Baking Powder, 1/4 tsp Salt
- Using a hand/stand mixer fitted with the paddle attachment, beat granulated sugar and eggs on high speed, until fluffy and pale in color for about 6 minutes.1 cup Granulated Sugar, 5 Eggs
- Add the whole milk, vanilla extract and lemon zest and beat for 30 more seconds on medium speed.1/2 cup Whole Milk, 1 tsp Pure Vanilla Extract, 1/2 tsp Lemon Zest
- Gently fold in the the flour mixture using a spatula or wooden spoon. Do not overmix.
- Spread the batter evenly into the baking pan.
- Bake for 40 minutes until golden brown on top. When ready, the cake pulls from the edges of the pan.
- Remove from oven and immediately pour the cold syrup on top of the cake using a ladle. Pierce the cake with a knife to soak the syrup faster.
- Place on a cooling rack and let it cool or refrigerate for 30 minutes.
- Cut into squares or triangles and top with sweetened shredded coconut.1 cup Sweetened Shredded Coconut
- Enjoy!
Notes
- The recipe works fine with any plant based milk too.
- Do not overmix cake batter. By folding the dry ingredients, the cake batter won’t lose any of its volume when baking.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- The syrup must be cold and the cake hot. This as a general rule for all Greek syrupy desserts.
- Using a spoon to pour the syrup will prevent the hot cake from cracking on top and it will also soak the syrup evenly. No one likes a slice which is half wet, half dry.
- You may serve Ravani with a cold scoop of vanilla or kaimaki ice cream.
- Ravani tastes even better the next day when the syrup has distributed equally to all parts of the cake.
- Ravani will keep fresh for up to 1 week in an airtight container in the refrigerator.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
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