Pumpkin Spice Ravani (Semolina Cake)

Simple to make and perfect for fall gatherings, this Pumpkin Spice Ravani Cake is a cozy, crowd-pleasing treat.

It’s officially fall, and I couldn’t wait to share my pumpkin spice ravani, a fall twist on traditional semolina cake. Ravani is a simple Greek semolina cake infused with delicious honey syrup, but I’ve made it extra special. I’ve infused the moist and flavorful semolina sponge cake with cinnamon, pumpkin spice, and fresh pumpkin purée. If you love cinnamon like I do, the house will smell amazing, and the ravani will not disappoint!

In my last video, I showed you how to make homemade pumpkin puree by roasting pumpkins in the oven and then mashing them. You can use that puree for this semolina cake or store-bought puree. Some canned pumpkin is really orange, changing the cake’s color. I really love that because it looks more like a pumpkin dessert, so don’t be afraid to get a good-quality canned puree. No matter which you use, it will all taste the same with delicious mild-flavored pumpkin and cinnamon. You’re going to love it!

Why is everyone going to love it?

The perfect balance of

Sweet cinnamon, nutty nutmeg

Spicy ginger, warm clove

Squashy pumpkin, citrus orange

Combined with a moist, tender cake crumb.

What dry ingredients do I need?

Fine semolina flour -a soft, pale yellow, high protein and gluten flour.

All-purpose flour -a blend of the two flours makes the perfect crumb for this cake.

Baking powder -helps the cake rise and stay light.

Zest of an orange -the zest packs tons of citrus flavor and brightens the cake.

Ground cinnamon -adds so much sweet, woody flavor.

Ground nutmeg -a bit nutty and earthy.

Ground ginger -the spiciness punches the other spices up and rounds out all the spices.

Ground cloves -adds warm, sweet bitterness.

***Baker’s tip*** I like to use my own spices to make pumpkin pie spice. However, you can substitute 1 Tbsp pumpkin pie spice for the cinnamon, cloves, nutmeg, and ginger.

What are the wet ingredients?

Eggs -room temperature is best to mix more easily into the batter and help the cake rise.

Granulated sugar -white, cane, or turbinado will all work but may lend to slightly different flavors… not enough to notice a difference, though.

Light olive oil -or substitute your favorite light-flavored oil, like avocado.

Pure vanilla extract -a good quality for the best flavor.

Pumpkin puree – If using canned pumpkin, make sure it is pure pumpkin and not pumpkin pie filling. The color of the cake will vary depending on the color of the pumpkin puree.

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What’s in simple syrup?

Juice of 1 orange -be sure to zest your orange to go in the dry ingredients before you juice it for the syrup.

Granulated sugar -helps thicken and sweeten the syrup.

Water -using juice and water lets the flavors of the syrup shine with a hint of citrus.

Cinnamon stick -flavors the syrup without the clumpiness of ground cinnamon.

Honey -Greek honey is my favorite, and you have to try it if you haven’t already. A good local honey would be delicious, too.

Pure vanilla extract -the same good quality you use in the cake batter for consistency.

What do I need to prep?

Preheat the oven to 350 °F, 180 °C, and lightly grease a 9 x 13-inch (23 by 33cm) baking pan. Then, whisk the dry ingredients together in a bowl.

How do I make the syrup?

Combine all of the syrup ingredients (except the honey and vanilla) in a saucepan and bring to a boil. Reduce the heat to low and cook for 8 minutes so that the sugar dissolves and the cinnamon flavor infuses the syrup. Remove from the heat, stir in the vanilla and honey, and set aside.

There’s a trick to make this cake light?

Add the eggs and sugar to the bowl of a tabletop mixer fitted with the whisk attachment, and whisk on high speed for 5 minutes until thick and voluminous.

How does the batter come together?

Turn the mixer off and add the vanilla, oil, and pumpkin puree, mixing until incorporated. Add the flour mixture and beat on low speed until incorporated. Then, transfer the batter to the prepared pan and smooth the top.

How long do I bake the cake?

Bake on the center rack of the preheated oven for about 30-35 minutes. A toothpick inserted into the center of the cake should come out clean and dry. If the cake is still moist in the center, bake it for 5 minutes longer.

How do I add the syrup?

Run a knife around the sides of the cake to release it from the pan, and poke the cake all around with a toothpick. Then, pour the syrup over the cake and set aside to cool completely.

What can I add to make the cake heartier?

Ravani is typically a simple cake, but you can spruce it up with dried cranberries or raisins, ground or chopped pecans, or walnuts—or try a combination of them. Let me know how it turns out!

How do I serve pumpkin spice ravani?

It could be as easy as slicing into serving pieces and serving with Greek coffee, or you can get fancy for guests. Try topping it with ice cream or homemade whipped cream and sprinkling over ground pistachios. You may even want to serve some extra syrup alongside. Kali Orexi!

How do I store leftovers?

Leftovers will keep fresh stored in an airtight container in the refrigerator for up to a week.

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Want more flavored ravani recipes?

Ravani: Greek Semolina Sponge Cake

Ravani with Chamomile & Greek Mountain Tea Syrup

Coconut Ravani: Greek Semolina Cake With A Honey Syrup

Watch the Video: