Ravani Cake (Greek syrupy semolina dessert)

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

📝 Ingredients

• 200 grams (1 cup) sugar
• 6 medium-sized eggs
• 120 grams (1 cup) all-purpose flour
• 1 teaspoon baking powder
• 180 grams (1 cup + 1 tablespoon) fine semolina
• 125 ml (1/2 cup) milk
• 1 teaspoon vanilla extract
• a pinch of salt
• 560 ml (2 1/4 cups) water
• 450 grams (2 1/4 cups) sugar
• 60 ml (1/4 cup) fresh lemon juice
• lemon peel
• cinnamon stick
• 60 grams ( 5 tablespoons) butter (+ a little bit extra for the pan)

👨‍🍳 Instructions

1. 1--- To Make The Syrup: ---
2. 2NOTE: The syrup needs to be at room temperature before added to the cake.
3. 3Add sugar, water, lemon juice, lemon peel, and cinnamon stick to a saucepan and bring to a boil.
4. 4Boil the syrup for 6 minutes on high. Time counts from the moment the syrup starts to boil hard.
5. 5Cool the syrup for 15 minutes.
6. 6Stir in the butter and allow to cool to room temperature.
7. 7--- To Make The Cake: ---
8. 8Preheat the oven to 175°C / 350°F.
9. 9Combine flour with baking powder, semolina, and salt. Set aside.
10. 10Combine milk with vanilla extract.
11. 11Beat 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.
12. 12Mix in the dry ingredient mixture and the milk, alternately and gradually
13. 13Butter a 12-inch (31 cm) round baking pan.
14. 14Transfer the cake batter into the pan and spread it evenly with a spoon.
15. 15Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
16. 16--- Finish Off: ---
17. 17Ladle the cool syrup over the hot cake.
18. 18Cool the cake to room temperature.
19. 19Cut the cake into 18 pieces and serve or refrigerate for 4-6 hours before serving.
20. 20Serve with a scoop of vanilla ice cream, whipped cream, fruit preserves, or a drizzle of honey and ground walnuts.