Ravani (Ραβανί)

• Prep time: 15 mins

• Cook time: 35 mins

• Total time: 50 mins

• Servings: 12 slices

• Country of origin: Greece

• Description: A light, coconut-flavored semolina sponge cake soaked in lemon-infused syrup.

• Presentation: Cut into diamond-shaped slices, decorated with flaked coconut or a single almond.

• Ingredients:

  • 1 cup coarse semolina

  • 1/2 cup all-purpose flour

  • 1/2 cup sweetened shredded coconut

  • 1 cup sugar

  • 1/2 cup unsalted butter, softened

  • 4 large eggs

  • 1 cup Greek yogurt

  • 1 tbsp baking powder

  • 1 1/2 cups water, 1 1/2 cups sugar, 1 tbsp lemon juice (for syrup)

• Step-by-step directions:

  • Cream butter and sugar until fluffy; add eggs one at a time.

  • Beat in Greek yogurt until combined.

  • Whisk semolina, flour, coconut, and baking powder; fold into wet ingredients.

  • Pour batter into a buttered baking dish.

  • Bake at 350°F (175°C) for 35 minutes until golden.

  • Boil water, sugar, and lemon juice for 7 minutes to make syrup; let cool.

  • Ladle cool syrup over warm baked cake.

• Optional variations: Omit coconut for a classic plain semolina sponge version (Revani).

• Cooking tips: Allow cake to absorb syrup completely for 2 hours before slicing.

• Nutrition facts:

  • Calories: 310 kcal

  • Fat: 11g

  • Carbohydrates: 48g

  • Protein: 5g