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
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
Ground pistachios, to serve
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.