Ravani

Name: Ravani
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 2 cups water; 1.5 cups granulated sugar; 1 tbsp fresh lemon juice; 1 lemon peel strip; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 4 large eggs, separated; 1/2 cup Greek yogurt; 1 cup coarse semolina; 1/2 cup all-purpose flour; 2 tsp baking powder

A traditional Greek semolina cake infused with lemon zest and soaked in a sweet citrus syrup. It features a tender, spongy texture that absorbs the fragrant syrup completely.

60 minMediumServes 12290 cal/serving

GreekDessertOven and StovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreePork-FreeAlcohol-FreeShellfish-FreeLow-SodiumNightshade-Free

Ingredients

2 cups water
1.5 cups granulated sugar
1 tbsp fresh lemon juice
1 lemon peel strip
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
4 large eggs, separated
1/2 cup Greek yogurt
1 cup coarse semolina
1/2 cup all-purpose flour
2 tsp baking powder

Instructions

1

Combine 2 cups water, 1.5 cups granulated sugar, 1 tbsp fresh lemon juice, and 1 lemon peel strip in a saucepan, simmer for 8 minutes, then set aside to cool.
2

Preheat the oven to 350 degrees F and grease a 9x13 inch baking pan.
3

Beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar in a bowl until light and fluffy.
4

Add egg yolks from 4 separated large eggs one at a time, mixing well, then stir in 1/2 cup Greek yogurt.
5

Whisk together 1 cup coarse semolina, 1/2 cup all-purpose flour, and 2 tsp baking powder, then fold into the butter mixture.
6

In a separate clean bowl, whip egg whites from 4 separated large eggs until stiff peaks form, then gently fold into the batter.
7

Pour batter into the prepared pan and bake for 35 minutes until golden brown.
8

Ladle the cooled syrup over the hot cake immediately after removing it from the oven, then allow it to absorb completely before slicing.

Questions

Can I make Ravani dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened, 1/2 cup Greek yogurt. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I make Ravani gluten-free?

Yes. The gluten in this entry is 1 cup coarse semolina, 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Ravani ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Ravani?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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