Ravanija is a classic dessert with history. It’s been made for centuries in almost every country that was once part of the Ottoman Empire. This soft, syrup-soaked semolina cake is one of those sweets you simply can’t resist. It’s easy to prepare, perfectly moist, and so delicious that one piece is never enough – honestly, it’s best to grab a fork and eat straight from the baking tray!
Whether you know it as ravanija, revani, or ravani, this recipe is a must-try for anyone who loves traditional desserts with a touch of nostalgia.
Ingredients
For the Cake Batter
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5 large eggs
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10 tablespoons sugar
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10 tablespoons semolina
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5 tablespoons all-purpose flour
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1 packet baking powder (10 g or 2 tsp)
For the Syrup (Sherbet)
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800 g sugar
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400 ml water
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1 packet vanilla sugar (10 g)
For Decoration
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Coconut flakes (optional)
Instructions
1. Prepare the Batter
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In a mixing bowl, beat the eggs and sugar with a mixer until light and fluffy.
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Gradually add semolina, flour, and baking powder. Mix until smooth and lump-free.
2. Bake the Cake
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Pour the mixture into a greased baking pan (approx. 25x30 cm).
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Bake in a preheated oven at 180°C (356°F) for 20–25 minutes, or until golden.
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Test with a toothpick – it should come out clean.
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Allow the cake to cool completely before adding the syrup.
3. Make the Syrup
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In a small pot, combine sugar, water, and vanilla sugar.
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Bring to a gentle boil and simmer over low heat for 12–15 minutes until slightly thickened.
4. Assemble the Dessert
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Slowly pour the hot syrup evenly over the cooled cake.
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Leave to rest until the syrup is fully absorbed.
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Sprinkle with coconut flakes before serving.
Tips for Best Results
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Always cool the cake before pouring the syrup, so it soaks evenly without becoming mushy.
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For extra aroma, add a few drops of lemon juice or lemon zest to the syrup.
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Store covered at room temperature for 1–2 days or in the fridge for up to 5 days.
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