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Ravanija – Revani – Semolina Cake with Syrup

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Ingredients

Adjust Servings:
3 Eggs
3 Tablespoons Sugar
4 Tablespoons Semolina
3 Tablespoons Flour
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
Sugar Syrup
300 grams Sugar
300 ml Water
1-2 slices Lemon

Ravanija – Revani – Semolina Cake with Syrup

Cuisine:
    • 70-90 min
    • Serves 12
    • Easy

    Ingredients

    • Sugar Syrup

    Directions

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    Ravanija – Revani – Semolina Cake with Syrup

    In the Balkan, we call this semolina cake Ravanija (Раванија), but it’s original name is actually Revani. Ravanija is a Turkish dessert which came to the Balkan countries during the Ottoman rule. And to be completely honest, almost all of the desserts (here in the Balkan countries) that are soaked in sugar syrup have a Turkish origins, from Baklava to Ravanija.

    There are many variations of Ravanija (Revani). Some people like to add some coconut, some like to add ground nuts. But we like just the plain vanilla and lemon scented cake. Of course, if you like you can add ground nuts, poppy seeds or coconut to your Ravanija. Or you can scent the sugar syrup with orange instead of lemon or even a tiny bit of orange blossom water or rose water.

    Ravanija (Revani) is an extremely sweet cake with an unique texture coming from the semolina. It’s soft and tender but slightly crumbly at the same time. It has an amazing scent coming from the vanilla and lemon slices infused in the syrup.

    And because it’s a very sweet dessert (because of the sheer amount of sugar syrup) we recommend enjoying a piece of this semolina cake with syrup with unsweetened or lightly sweetened coffee or tea.

    This version of Ravanija (Revani) is the most basic one and it doesn’t contain any milk or yogurt. As far as we know, the traditional Turkish Revani uses yogurt. We will make sure to make the traditional Turkish on also and post the recipe of Ravanija (Revani) with yogurt.

    Steps

    1
    Done

    Preheat you oven

    Preheat your oven to 180 C (350 F).

    2
    Done

    Beat the eggs and sugar

    Beat the eggs and sugar until you get light and foamy mixture and the sugar has fully dissolved. The mixture should also be doubled in size

    3
    Done

    Add the other ingredients

    To the beaten eggs add the semolina, flour, vanilla, baking powder and mix well. Don't over mix the mixture so you won't deflate the air that's incorporated into the eggs.

    4
    Done

    Bake the cake

    Pour the mixture in a pan lined with baking paper (or greased and floured pan). Depending on your pan size you'll get taller or shorter cake. Bake the cake for 40-60 minutes or until a toothpick inserted into the center comes out clean. Leave the cake to cool down slightly and cut it into pieces.

    5
    Done

    Prepare the sugar syrup

    P;ace the water, sugar and lemon slices in a pot and leave them to boil. Boil the syrup for 5 minutes and pour it onto the cake. The cake should be cool or slightly warm and the syrup hot so the cake will absorb the syrup better.

    6
    Done

    Cool down the cake and serve

    Cool the Ravanija (Revani) for at least several hours (or overnight in the fridge) and serve it plain or with crushed nuts on top.

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