Ravani Cake (Greek syrupy semolina dessert)

5 from 1 vote

Airy and fluffy Greek Ravani Cake soaked in a light lemon-cinnamon-butter syrup.

Prep Time45

Cook Time35

Course: Dessert

Cuisine: Greek

Keyword: cake

Servings: pieces

Calories: 250kcal

NOTE: The syrup needs to be at room temperature before added to the cake.
Add sugar, water, lemon juice, lemon peel, and cinnamon stick to a saucepan and bring to a boil.
Boil the syrup for 6 minutes on high. Time counts from the moment the syrup starts to boil hard.
Cool the syrup for 15 minutes.
Stir in the butter and allow to cool to room temperature.

Preheat the oven to 175°C / 350°F.
Combine flour with baking powder, semolina, and salt. Set aside.
Combine milk with vanilla extract.
Beat eggs and sugar using your electric mixer with the whisk attachment on. Beat on high until the eggs turn a pale whitish yellow, thicken, and become frothy.
Mix in the dry ingredient mixture and the milk, alternately and gradually
Butter a 12-inch (31 cm) round baking pan.
Transfer the cake batter into the pan and spread it evenly with a spoon.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Ladle the cool syrup over the hot cake.
Cool the cake to room temperature.
Cut the cake into 18 pieces and serve or refrigerate for 4-6 hours before serving.
Serve with a scoop of vanilla ice cream, whipped cream, fruit preserves, or a drizzle of honey and ground walnuts.