Indulge in the delightful world of Greek desserts with our Ravani Greek Cake, a luscious treat that will transport your taste buds to the sun-kissed shores of Greece! This moist and syrup-soaked semolina cake, topped with crunchy almonds, is not only easy to make but also perfect for impressing your guests at any gathering. With just a few simple ingredients and a little bit of love, you can create a dessert that’s bursting with flavor and tradition. Ready to embark on a culinary adventure? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 cup semolina
- 1 cup sugar
- 1 cup yogurt
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 cup almonds, sliced
- 1 cup water (for syrup)
- 1 cup sugar (for syrup)
- 1 lemon (zested and juiced)
Instructions
- Preheat the oven to 350°F (175°C). Butter and lightly flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy, creating a pale yellow color and smooth consistency.
- Add the yogurt to the egg mixture and continue whisking until fully incorporated, ensuring a smooth and even texture.
- Gradually fold in the semolina and baking powder, stirring gently to prevent lumps and create a uniform batter. Mix until ingredients are completely blended.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the sliced almonds across the top of the batter for added texture and flavor.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup by combining water, sugar, lemon zest, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
- Remove the cake from the oven and immediately pour the hot syrup over the hot cake, allowing it to absorb completely. Let the cake cool to room temperature.
- Cut into diamond or square shapes, garnish with additional almonds if desired, and serve at room temperature.
Tips
- Prep Your Pan: Always butter and flour your baking pan thoroughly to ensure the cake releases easily after baking. Consider using parchment paper for extra protection against sticking.
- Whisk Well: When mixing the eggs and sugar, take your time to whisk until the mixture is light and fluffy. This step is crucial for achieving a light texture in the final cake.
- Syrup Soaking: For the best flavor, pour the hot syrup over the cake as soon as it comes out of the oven. This allows the cake to absorb the syrup fully, enhancing its moistness and sweetness.
- Garnish Creatively: Feel free to get creative with your garnishes! Additional sliced almonds, a dusting of powdered sugar, or even a dollop of Greek yogurt can elevate the presentation and flavor.
- Serving Temperature: Ravani is best served at room temperature, allowing the flavors to meld beautifully. It also makes for a fantastic make-ahead dessert, as it keeps well for several days!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 9g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
