RAVANI – The Fluffiest Semolina Cake Syrup Cake Infused with Mastiha!

For the recipe visit, https://www.maryskouzina.com/ravani-greek-semolina-cake-with-mastiha/

If you’ve ever had the pleasure of indulging in Greek desserts, you’ve likely encountered the category of sweets known as siropiasta — a beloved group of syrup-soaked cakes that carry the unmistakable flavours of Greece’s rich culinary history. One of the standout stars of this category is Ravani — a moist, semolina-based cake drenched in a fragrant syrup infused with lemon and cinnamon. This delicious treat embodies the warmth and comfort of Greek baking and is a perfect end to any meal.

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Now, if you’re after a Greek classic, then you need to try my Davani recipe. It’s quick and easy to make. Flavors of semolina and mastika drenched in a sugar syrup. It’s fluffy yet moist and so moorish. I’m going to show you how to make it before I take a bite out of this slice. First things first, we’re going to start with our syrup. Always important that our syrup is nice and cool when we pour it over our hot cake. In with our sugar. As with any situpasta, I love to flavor them with cinnamon and a little bit of lemon rind. In we go. I’m going to let that boil for 15 to 20 minutes. I don’t want it to be as thick as a syrup for baklava, just a tiny bit thinner. And while that’s boiling, let’s get started on the cake. Rabani is not only a popular cake in Greece, but you can find it anywhere in the Middle East and in Egypt. One ingredient you find in the Greek version that’s really special is mastika. The sap that comes from the mastika tree only in the island of Hios, which makes it such a special ingredient. We need to make the mastika into a powder. So, I’ve added it to my mortar and pestle, and I’m going to add a little bit of sugar in there to help me grind it [Music] up. It might be special to note that this is my Yayya’s mortar and pestle. She gave it to me not long ago. She brought it over from Cree to Australia and now I use it in all my baking. As you can see, the mastika has become a really fine powder and we can mix that into the cake beautifully. My sticker sugar is done. Now, all we have to do is mix all of our ingredients together. Now, I don’t know about you, but I dislike recipes that make me separate my egg whites to my egg yolks. For me, I’m all about convenience. I’m going to show you just how fluffy your raani can be using this method. What we’re going to do is add six eggs to our bowl, some sugar, and of course the mastika sugar that we just ground up. Nice. Using our whisk attachment, we’re going to mix it on high until it triples in size. You’re going to see just how fluffy this mixture is going to get. teaspoon of vanilla going in as well. Good quality vanilla bean paste always helps. All right, you can see just how much volume we’ve created by whisking the eggs and sugar together. Now, what we need to do is we need to continue whisking and slowly, I mean really slowly, stream in this melted butter. You got to make sure that it’s cooled. It’s not hot or still warm. Cold melted butter. Now, the reason we need to stream it in really slowly is we don’t want to deflate any of this air. We want to keep it as airy as possible. So, doing it really slowly helps on high again. Perfect. We’ve been able to maintain a lot of that air and all we have to do now is add our dry ingredients. I’ve got allpurpose flour and semolina here. To my flour, I’m adding 2 tbsp of baking powder. Mix that through the flour and straight in with our flour and baking powder. And of course, you can’t have ravani without semolina. It’s one of the main ingredients to this recipe. In we go. That’s it. All we have to do is give it a good mix. We want to fold it through. Again, being really super gentle. We don’t want to disturb any of that beautiful air we’ve created. We want it to maintain its fluffiness and drink up all that syrup. So, it’ll still be nice and light and not dense. Nice and airy, thick. And when I scrape through it, I can hear the air bubbles. And I know there’s still a lot in there. That’s fantastic. I’ve got a tray here that I’ve buttered already. It’s greased and ready to go. And now we transfer all of that beautiful cake batter straight in. using an offset spatula just to make a nice flat and even layer. Like so. Now our is ready to bake. I’m going to bake it at 170° C fanforced for about 40 minutes, maybe 30. Doesn’t take very long to cook until it’s nice and fluffy. And then we’re going to drench it in our syrup. Our ravani is ready. It’s nice and golden. It’s baked off with a nice flat top so we can get beautiful pieces out of it. Directly over the davani so it can soak it all up. Be a little bit generous because it’s like a sponge where it just holds all of that deliciousness. And I can already smell that musta. It’s so strong and so delicious. It’s going to be so good. I’ve allowed the lava to cool just a little. I’m going to cut into it now. You can cut basically any kind of pattern you like. I like to cut little diamonds. Oh, it smells so delicious. And you can top it with any nut you like when you serve it. I like using pistachios. And if you know me, you know I love my pistachios. Our aani is ready to serve. I’ve been in anticipation to get myself a slice. But before I do, I’m just going to decorate it with some crushed pistachios in the middle of every diamond that I’ve cut out. You could use any nut you like here. Walnuts, almonds, totally up to you. Now, this raani is still slightly warm. I’m going to go in and get a piece of it drenched in syrup. My goodness. [Music] Instantly you get that mastika flavor and that spongy semolina cake that’s just soaked in all that syrup. It is so moorish po. If there are any other Greek recipes that you love that you’ve got a close connection to or that remind you of your yayya, let me know in the comments below and I’d be happy to make it. Calcy.