Sweet Semolina Cake - Ravani
Ravani, a delightful and aromatic sweet semolina cake, is a popular dessert across many African and Mediterranean regions. This recipe offers a moist, tender cake infused with a fragrant lemon-orange syrup, perfect for satisfying your sweet cravings. It's relatively easy to make and yields a truly comforting treat.
Equipment
- 1 Baking dish 9x13 inch (23x33 cm)
- 1 Large mixing bowls
- 2 Whisk
- 1 Spatula or Wooden Spoon
- 1 Grater or zester
Ingredients
For the Cake:
- 1 ½ cups fine semolina flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain yogurt
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest from 1-2 lemons
- 1 teaspoon vanilla extract
- ¼ cup milk
Optional garnish
- flaked almonds
For the Syrup:
- 1 ½ cups granulated sugar
- 1 ½ cups water
- 2 tablespoons lemon juice
- 1 orange peel strip
- ½ teaspoon orange blossom water
Instructions
- Prepare the Syrup: In a small saucepan, combine the 1 ½ cups granulated sugar and 1 ½ cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the 2 tablespoons lemon juice and 1 orange peel strip. Reduce heat to low and simmer for 10-15 minutes until the syrup slightly thickens. Remove from heat, stir in the ½ teaspoon orange blossom water (if using), and let it cool completely. This step is crucial; the syrup must be cool when poured over the hot cake.1 ½ cups granulated sugar, 1 ½ cups water, 2 tablespoons lemon juice, 1 orange peel strip, ½ teaspoon orange blossom water
- Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease and flour your 9x13 inch (23x33 cm) baking dish (or use a non-stick spray).
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 ½ cups fine semolina flour, ½ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.1 ½ cups fine semolina flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup granulated sugar
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the 1 cup (240ml) plain yogurt, ½ cup (120ml) vegetable oil, 2 large eggs, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until well combined.1 cup plain yogurt, ½ cup vegetable oil , 2 large eggs, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix. If the batter seems too thick, you can add the ¼ cup (60ml) milk a little at a time until it reaches a thick, pourable consistency.¼ cup milk
- Bake the Cake: Pour the batter evenly into the prepared baking dish. You can smooth the top with a spatula.
- Bake for 45-55 minutes, or until the cake is golden brown on top and a wooden skewer inserted into the center comes out clean.
- Syrup the Hot Cake: As soon as the cake comes out of the oven, immediately and evenly pour the cooled syrup over the entire hot cake. You'll hear a sizzling sound as the cake absorbs the syrup.
- Rest and Serve: Let the cake sit at room temperature for at least 1-2 hours, or preferably overnight, to allow the syrup to be fully absorbed and the flavors to meld.
- Garnish & Serve: Cut the cake into squares or diamond shapes. Garnish with optional flaked almonds, shredded coconut, or a drizzle of honey if desired. Serve at room temperature.
Notes
- For an even richer flavor, you can substitute melted butter for vegetable oil in the cake batter.
- The orange blossom water in the syrup is optional but truly elevates the authentic taste of Ravani. Rose water can be used as an alternative if preferred.
- Don't skip the resting time! It's essential for the cake to fully absorb the syrup and become moist and flavorful.
- Ravani tastes even better the next day as the flavors continue to develop. Store at room temperature, covered, for up to 3-4 days.
Nutrition
Calories: 400kcal
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