Coconut ravani in syrup

Easy and delicious syrupy ravani recipe with nutmeg. A wonderful recipe that everyone will love!

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

• 100 gr. flour for all uses, sifted
• 80 gr. betel
• 150 gr. coarse semolina
• 150 gr. granulated sugar
• 200 gr. unsalted butter
• 200 gr. yoghurt
• 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

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 170^οC 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 and yogurt and continue beating.
• In a bowl add the coconut, 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.
• Sprinkle with enough coconut to cover it well (grated coconut).

Easy and delicious recipe for fluffy, moist and extra syrupy ravani with coconut.

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

• 100 g all-purpose flour, sifted
• 80 g desiccated coconut
• 150 g coarse semolina
• 150g granulated sugar
• 200 g unsalted butter
• 200 gr. strained yoghurt
• 4 eggs separated
• ¼ tsp cream of tartar
• ½ tsp vanilla extract
• Zest from 1 orange
• 1 ½ tsp baking powder
• Salt

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 170^οC 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 and yogurt and continue beating.
• In a separate bowl, add the coconut, 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.
• Sprinkle with a generous amount of ground coconut to completely cover the entire surface of the cake.