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Greek Semolina Cake (Ravani)

Ravani is a beloved Greek dessert, a moist and fragrant semolina cake soaked in syrup. Traditionally made with sugar, this refined version uses a balanced sweetener, making it a lighter yet equally indulgent treat. The combination of semolina, yogurt, and citrus zest gives the cake a delicate texture and a refreshing aroma. Once baked to golden perfection, it is infused with a warm syrup, ensuring every bite is rich and satisfying. Ravani is often served at festive gatherings, family celebrations, or alongside a cup of Greek coffee. Its origins trace back to Ottoman influences, with variations found across the Mediterranean and Middle Eastern cuisines. This version maintains the essence of the classic recipe while offering a modern, health-conscious twist. Whether enjoyed as a dessert or a sweet snack, Ravani is a timeless delight that embodies the warmth and hospitality of Greek culinary tradition.

Dessert | Greek | Vegetarian | Cake | Baking Dish | Cake Pan | Mixing Bowl | Oven | Saucepan | Egg | Orange | Semolina | Yogurt | Baking | Folding | Simmering | Whipping | Family Gathering | Festive
Time to complete

Prep

20min

Cook

1h

Wait

30min

Total

1h 50min

Ingredients (Makes 12 portions)

Ingredients

  • 1 box (400 g / 14 oz) cake mix (Sweet & Balance)
  • 35 g (1¾ cups) powdered sweetener (Sweet & Balance)
  • 100 g (4 tbsp) margarine
  • 100 g (4 tbsp) clarified butter
  • 250 ml (1¼ cups) semi-skimmed milk (1.5% fat)
  • 100 g (½ cup) yogurt (1.5% fat)
  • 150 g (¾ cup) semolina
  • 7 g (1½ tsp) baking powder
  • Zest of 1 orange and 1 lemon

For the Syrup

  • 350 ml (1¾ cups) water
  • Remaining powdered sweetener
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 12
  • Protein: 5
  • Carbohydrates: 30
  • Fiber: 2
Directions

Preparing the Batter

  • 1. In a mixing bowl, beat the cake mix (Sweet & Balance) with egg yolks, margarine, and clarified butter until light and fluffy.
  • 2. Gradually add the milk, yogurt, citrus zest, semolina, and baking powder, mixing until well combined.

Incorporating the Meringue

  • 3. In a separate bowl, whisk the egg whites with 1 cup of powdered sweetener until stiff peaks form.
  • 4. Gently fold the meringue into the batter, ensuring a light and airy texture.

Baking

  • 5. Pour the batter into two round 25 cm (10-inch) cake pans or one rectangular 23x33 cm (9x13-inch) pan.
  • 6. Bake at 150°C (300°F) for 45 minutes, then increase the temperature to 180°C (350°F) and bake for an additional 15 minutes until golden brown.

Preparing the Syrup

  • 7. In a saucepan, bring the water and remaining powdered sweetener to a boil, simmering for 1-2 minutes.

Finishing the Cake

  • 8. Allow the cake to cool completely before pouring the warm syrup over it, ensuring even absorption.
Cookix's Secrets

Alternative Sweeteners

  • Use honey or maple syrup instead of powdered sweetener for a natural sweetness.

Baking Tips

  • Ensure the meringue is fully incorporated without deflating the batter to maintain a light texture.

Flavor Enhancements

  • Infuse the syrup with cinnamon or cloves for a warm, aromatic twist.

Healthier Version

  • Replace margarine and butter with olive oil for a lighter, heart-healthy alternative.

Regional Adaptations

  • Add ground almonds or coconut flakes to the batter for a richer texture.

Serving Suggestions

  • Serve with a dollop of Greek yogurt or a sprinkle of crushed nuts for added texture.

Storage

  • Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.