Ravani is a classic Greek dessert consisting of a light and tender orange flavoured cake, moistened with a sugar syrup. It makes a lovely dessert that keeps for quite a long time.
Ingredients:
Syrup:
2 cups (256 gm) sugar
2.5 cups (675 ml) water
2 cups (256 gm) sugar
2.5 cups (300 gm) flour
6 lg eggs
1 cup (250 ml) orange juice
rind of 1 orange
6 tsp/2 tbsp (30 ml) baking powder
2 tsp (10 ml) vanilla extract
13 Comments
One of my favourites. Thanks for sharing. X
Can you tell me the temperature in Celsius?
Making it now I noticed on your ingredient list in your description is different to what you say and what comes up on the start of your video. You say 2 cups and your list says 2.5cups.
It’s rev ani. Not rav ani
I’ve never seen it made with flour, almost always with simigdali interesting
Hey John,
Thanks for posting this recipe! Jeremy and I used to go to Taverna Greka in New West (just down from NWCC). They were the closest to your cooking. And they have belly dancers every now and then. Anyway, it was my go to for my birthday and I'd always order this as my dessert. I tried making it once and it was terrible (I must have done the onions without sweating them with water…) but I will have to try this! As things are opening up in 'Berta, I'm on the hunt for a good Greek place. There's a Czech place and an Argentinian place I want to try; although, Greek is still my fave. I hope you're all well 🙂 /CC
If I want to prebake and serve the next day do I pour thr syrup first or at a latter time?
Also is this best serve at room temp or cold?
I made it today, and I can say that it is INCREDIBLE. The only thing I recommend doing that I did differently from the video was the syrup, I recommend using little sugar and water because if not it will be too sweet.
this is Turkish food 😁
We have it in Egypt, we call it Rawani, but 4 cups of sugar is too much
Buenos Dias como estas it reminds me of pineapple flan adios from David Clarke
YUMMY
You are supposed to put in Semolina 1 cup