A Word From The Cook
“Greek Ravani Cake is typically eaten as a breakfast treat, or in the afternoon with coffee. Its dense, nutty texture is softened with sweet syrup poured over the cake while it's still warm. You can also enjoy Ravani cake when you take a trip to Greece with Convertible Caravans and stop at Cafe Abbysina. It's one of several recipes from our Greek Inspired Menu.”
10 - 12 Slices
- 2 Cups plain Greek style yogurt
- 2 cups semolina flour
- 1 Cup melted butter
- 1 Cup sugar (plus 1 cup for syrup)
- 1 Teaspoon baking soda
- 5 Eggs
- 1 Cup toasted almonds, finely ground
- Juice and zest of 1 lemon
- Opitonal - 1 Shot (an ounce) Ouzo
Step 1 – Toast Almonds
Toast almonds in a shallow heat proof bowl or pan for 10 minutes.
Allow almonds to cool.
Chop almonds or blend in a food processor until very fine.
Step 2 – Mix Ingredients
In a stand up blender combine 1 cup sugar, yogurt, and lemon zest until sugar has dissolved.
Add eggs and combine thoroughly.
Add melted butter, followed by almonds, and baking soda dissolved in lemon juice.
Lastly, add semolina and mix well.
Step 3 – Bake & Add Syrup
Preheat oven to 350 degrees.
Pour batter into buttered or pre-greased 9x9 baking dish or cake pan.
Bake for 35 minutes, or until cake turns golden brown, and shrinks away from sides of pan.
While cake is baking, make simple syrup by measuring 1 cup water and 1 cup sugar into a sauce pan. Bring to a boil for 3-5 minutes. Stir occasionally as syrup thickens.
Remove from heat, and if desired stir in 1 ounce of Ouzo.
When cake is done, poke holes in top of cake with a toothpick.
Pour warm syrup all over top of cake, using all of the syrup.
Let cake cool completely, then turn it out onto a serving dish.
Cut, serve, and enjoy!