Ravani: Greek Semolina Sponge Cake

This golden, buttery cake with lots of citrus flavor is totally addictive!

Ravani is a classic Greek semolina sponge cake that’s heartier than traditional sponge cake. It’s moist, syrupy, and beautifully golden. You’ll be surprised by how simple the recipe is, and the most challenging part is waiting for the cake to absorb all the citrusy orange vanilla syrup and cool down. The texture is light, airy, and perfectly moist from the syrup, and the crunchy almonds take it over the top.

Some desserts, like baklava, are sticky from all the syrup, but this cake isn’t like that. The cake doesn’t have a lot of sugar, and the amount of syrup used keeps the cake perfectly sweet and super moist without being too syrupy. Watch my video so you can see just how delicious each piece looks! I can’t wait for you to try it!

Why will I make this often?

Light, airy

Super moist

Honey, vanilla, orange

Sponge with

Crunchy, nutty almonds.

What are the dry ingredients?

          Sliced almonds -these are used as a topping for the cake. I put a piece of parchment in the bottom of the pan and sprinkle these on top. Once the batter goes in and the cake is baked, you’ll gently flip the cake pan over onto a serving platter. When you peel off the parchment, the sliced almonds create a beautiful topping.

Fine semolina flour -has a nutty, sweet flavor and makes a golden yellow-colored cake.

All-purpose flour -the base of traditional sponge cake.

Baking powder -helps the cake to rise and makes the cake light and airy.

Salt –enhances all the flavors of the cake.

Zest of one orange -always zest before juicing. Here’s how to zest citrus.

Optional: if you like the sweet, cool, minty flavor of cardamom, you can add the ground seeds of 2-5 cardamom pods.

What are the wet ingredients?

Large eggs -at room temperature. If you forget to pull them out of the fridge beforehand, put them in a bowl of warm water and keep switching the water until the eggs feel room temperature.

Sugar -this is just the right amount of sweetness.

Olive oil -adds a ton of moisture to the cake and allows the vanilla flavor to shine. If you prefer a buttery taste, substitute melted butter.

Pure vanilla extract -be sure to use a good quality extract for the best cake flavor.

What do I need for the syrup?

Juice of 1 orange -you can use any citrus you prefer or leave the citrus out entirely and add a cinnamon stick and clove for warmth.

Sugar -simple syrup is made by dissolving sugar in water. Yes, it’s as simple as that.

Honey -I love Greek honey, so I make this simple syrup with honey to add delicious honey flavor.

Water -thins the sugar and honey to create the syrup.

Vanilla extract -pairs so well with orange and really rounds out the syrup. If you want to switch it up, try substituting pure almond extract.

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How do I make the orange syrup?

First, zest the orange into the bowl for flour mixture. Then, juice it for the syrup. Combine the sugar, orange juice, and water in a saucepan and bring to a boil. Stir and cook over low heat for 5 minutes until the sugar dissolves. Remove from heat and add the honey and vanilla extract. Stir together and set aside to cool.

How do I prepare the cake pan?

Preheat the oven to 350°F, 180 °C. Brush a 9 or 10- inch (25cm) round baking pan with olive oil and line with parchment paper. Spread the almonds on the bottom of the pan.

How do I make the cake batter?

Whip the eggs and sugar in a tabletop mixer with the whisk attachment for 3-4 minutes or until thick and pale. Add olive oil and vanilla extract. Sift the flours, orange zest, salt, and baking powder. Add to the wet ingredients and mix just until incorporated.

How long do I bake the cake?

Transfer the batter over the almond layer into the pan and smooth the top. Bake for 22-25 minutes or until the cake begins to detach from the sides of the pan and a toothpick inserted in the center comes out clean.

How do I add the syrup to the cake?

Poke the cake with a skewer and pour all the syrup on top, concentrating on the edges as they tend to be dry. Run a knife around the cake and allow it to cool completely.

How do I serve Greek Semolina Sponge Cake?

Once the cake cools, transfer it to a serving platter and serve it with homemade whipped cream or your favorite ice cream. Enjoy! Kali Orexi!

Can I add anything to make it even heartier?

Yes! Golden raisins would go so well with the flavors of the cake or any dried fruit you like. A cup of shredded sweetened coconut would also add a ton of texture.

Do you have more semolina recipes?

I actually have a Coconut Ravani and a cake similar to Ravani, known as Samali, which is made with only semolina. It even has a syrup. If you enjoy semolina as much as we do, try my Greek Halvas: Semolina Pudding Cake, Politiko Thessalonikis: Greek Semolina Cake with Custard, Seker Pare Semolina Cookies, and Greek Semolina Pudding. Let me know which is your favorite!

Watch the Video: