Fluffy and syrupy ravani with orange flavors.
Execution time: 25 minutes
Baking time: 45 minutes
Servings: 12
Components
For the syrup
- 500 ml of water
- 100 ml of orange juice
- 500 gr. granulated sugar
- 1 and others honey
For the ravani
- 200 gr. flour for all uses, sifted
- 150 gr. coarse semolina
- 150 gr. granulated sugar
- 200 gr. unsalted butter at room temperature
- 100 gr. yoghurt
- 100 gr. Orange juice
- 4 eggs divided into egg whites and yolks
- ¼ κ.γ. cream
- ½ κ.γ. vanilla extract
- Grate 1 orange
- 1 tbsp. baking powder
- Salt
- Grated Aegina pistachio, for sprinkling
For the syrup
- In a saucepan put all the ingredients for the syrup except the honey.
- Stir until it boils. Do not stir again from the time the boiling starts.
- Boil on low heat for 5 minutes. from the time they boil.
- Add the honey and remove from the heat, stir lightly and set aside to cool the syrup.
For the ravani
- Preheat the oven to 170οC in the air.
- In a clean bowl of the mixer, beat the egg whites, 1 pinch of salt and the cream in a meringue. Pour the mixture into a bowl.
- In the bowl of the mixer, add the butter at room temperature, the sugar and beat until the mixture is fluffy.
- Add the yolks, vanilla extract, orange zest, orange juice and yogurt and continue beating.
- In a bowl add the semolina, flour, baking powder and salt.
- Add them to the mixer with the rest of the ingredients and beat for another 2-3 minutes on medium speed until well incorporated.
- Incorporate the meringue into our mixture and pour the mixture into a buttered pan and bake for about 40-45 minutes, until golden. We try with a knife, nailing it in the center, to come out completely dry.
- When it is ready, remove from the oven and pour the cold syrup spoon by spoon.
- Allow the syrup to soak for a while and cool.
- Once the ravani has cooled well, cut it into pieces and serve with grated Aegina pistachio.
Moist and flavorful Greek semolina cake with a sweet syrup.
Preparation time: 25 minutes
Cooking time: 45 minutes
Servings: 12
Ingredients
For the syrup
- 500 ml water
- 100 ml orange juice
- 500g granulated sugar
- 1 tbsp honey
For the Ravani
- 200 g all-purpose flour, sifted
- 150 g coarse semolina
- 150g granulated sugar
- 200 g unsalted butter, at room temperature
- 100 g strained yogurt
- 100 g of orange juice
- 4 eggs separated
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- Zest from 1 orange
- 1 ½ tsp baking powder
- Salt
- Ground pistachios, to serve
Method
For the syrup
- In a pot, add all the ingredients for the syrup except honey.
- Stir until it comes to a boil. Do not stir again from the time the boiling starts.
- Place over low heat for 5 minutes.
- As soon as it comes to a boil add the honey and remove it from the heat.
- Mix gently and let the syrup cool.
For the Ravani
- Preheat oven to 170οC fans.
- In a mixer bowl, beat egg whites, a pinch of salt and cream of tartar until very stiff. Pour the meringue to another bowl and set aside.
- In a mixer's bowl, add the butter at room temperature and sugar. Beat until fluffy.
- Add the egg yolks, vanilla extract, orange zest, orange juice and yogurt and continue beating.
- In a separate bowl, add semolina, flour, baking powder and salt.
- Mix and add to the ingredients in the mixer bowl.
- Gently fold the egg whites into the yolk and flour mixture.
- Grease a baking pan with butter. Transfer mixture to pan and bake for 40-45 minutes, until slightly golden. Insert a knife into the center of the cake and when it comes out dry and clean it is ready.
- When the cake is ready, remove from the oven and immediately start to add spoonfuls of the syrup.
- When ready, cut in pieces and sprinkle with some crushed pistachio nuts.
