Greek cuisine · Desserts & Sweets

Ravani (Semolina Sheet Cake)

Moist semolina sheet cake, soaked hot with cold lemon syrup and cut into diamonds.

Ingredients · for 8 servings

• 250 g durum semolina
• 150 g wheat flour
• 200 g sugar
• 4 eggs
• 200 g yogurt
• 150 ml olive oil
• 1 packet baking powder
• 2 organic lemons
• 350 g sugar for the syrup
• 400 ml water

Instructions

1. For the syrup, bring 350 g sugar with the water and the thinly peeled zest of one lemon to a boil, let it bubble uncovered for 8 min., stir in the juice of that lemon and let cool completely.
2. Beat the eggs with 200 g sugar for 5 min. until pale and frothy, then stir in the yogurt, olive oil and the finely grated zest of the second lemon.
3. Mix the semolina, flour and baking powder and fold gently into the egg mixture until no flour is visible – don't stir longer or the cake will become dense.
4. Pour the batter into a greased 30 × 20 cm pan, smooth the top and bake in a preheated 180°C oven for 35–40 min. until the surface is golden brown and a wooden skewer comes out dry.
5. Cut the hot cake immediately into diamonds and slowly pour the cold syrup over it in several passes so it fully soaks in.
6. Let the ravani rest for at least 3 hours, drizzle with the juice of the second lemon and serve at room temperature.