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Ravani: A Creamy, Comforting Slice of Greek Sunshine

There’s a certain magic that happens when the aroma of warm spices and citrus fills the kitchen. For me, that magic is inextricably linked to Ravani, a dessert that whispers of my grandmother’s kitchen. It’s not just a cake; it’s a memory baked into every bite. I remember one particularly joyous family gathering, the air thick with laughter and the scent of roasted lamb. As the main course concluded, a hush fell, anticipation building for the sweet finale. Then, out came a glistening, golden Ravani, its surface soaked in a fragrant syrup. The first taste was an revelation: a tender, moist crumb, not overly sweet, with a subtle hint of orange and the unexpected, delightful texture of fine semolina. It was the perfect counterpoint to the rich meal, a slice of sunshine that unified our diverse family around the table. This cake, simple yet profoundly satisfying, has remained a cherished part of my culinary landscape ever since.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes to 1 hour 15 minutes (plus cooling time)
Servings: 10-12
Yield: 1 (10″x14″) cake
Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

This recipe for Ravani, a true taste of Greek hospitality, brings together simple ingredients to create something truly special. The farina, or Cream of Wheat, is the secret to its unique, tender texture, while the bright citrus and warm spices in the syrup provide an unforgettable aromatic finish.

For the Cake:

1 cup unsalted butter, at room temperature
1 ¾ cups granulated sugar
7 large eggs, separated
1 teaspoon vanilla extract
4 tablespoons grated orange rind (from about 2-3 large oranges)
2 cups sifted cake flour
½ cup farina (Cream of Wheat)
⅓ cup slivered almonds
2 teaspoons baking powder

For the Syrup:

2 cups water
1 teaspoon lemon juice
¾ cup granulated sugar
3 cinnamon sticks
10 whole cloves
3 tablespoons Grand Marnier (optional, but highly recommended for its fragrant citrus notes)

Equipment Needed

To bring this delightful Ravani to life, you’ll need a few essential kitchen tools:

A large mixing bowl
A stand mixer or electric hand mixer
Several smaller bowls for separating eggs and measuring dry ingredients
A whisk
A rubber spatula
A 10″ x 14″ baking pan (or a similarly sized rectangular pan)
A small saucepan for the syrup
A fine-mesh sieve for straining the syrup
A wire cooling rack
A toothpick or cake tester

Instructions

Crafting Ravani is a rewarding process, involving a few distinct stages to ensure that perfect, moist crumb and fragrant, sticky topping. Follow these steps carefully for a truly authentic result.

Preheat your oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure your oven rack is positioned in the center.
Cream the butter and sugar: In a large mixing bowl, combine the room temperature unsalted butter and ½ cup of the granulated sugar. Beat them together using your electric mixer on medium-high speed until the mixture is light and fluffy. This process incorporates air, which contributes to the cake’s tender texture.
Incorporate the egg yolks: Add the egg yolks to the creamed butter and sugar mixture, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Add flavorings: Stir in the vanilla extract and the grated orange rind. The zest of fresh oranges is crucial for that quintessential Mediterranean aroma and taste.
Combine dry ingredients: In a separate bowl, gently whisk together the sifted cake flour, farina (Cream of Wheat), slivered almonds, and baking powder. It’s important to sift the cake flour to remove any lumps and ensure a lighter texture. The farina will contribute to the cake’s characteristic moistness and slight chew.
Prepare the meringue: In another clean, dry bowl, beat the egg whites until stiff peaks form. This means that when you lift the beaters, the egg whites stand up straight and hold their shape.
Sweeten the meringue: Gradually beat in ½ cup of the granulated sugar into the stiffly beaten egg whites. Continue beating until the meringue is very stiff and glossy. This step creates a stable meringue that will lighten the batter.
Fold the components together: Gently fold about one-third of the meringue into the butter and egg yolk mixture using a rubber spatula. Be careful not to overmix; you want to maintain as much air as possible. Then, add the dry ingredients (flour, farina, almonds, baking powder mixture) and the remaining meringue to the bowl. Continue to fold until just combined, ensuring no streaks of flour remain. The batter will be thick.
Prepare the baking pan: Lightly grease your 10″x14″ baking pan. You can use butter or cooking spray.
Bake the cake: Pour and spread the batter evenly into the prepared baking pan. Bake for 35-40 minutes, or until a tester inserted into the center comes out clean. The top should be golden brown and slightly puffed.
Cool the cake: Remove the cake from the oven and let it cool to room temperature in the pan. It’s important not to disturb it while it’s still hot, as it will be delicate.
Prepare the syrup: While the cake cools, make the syrup. In a small saucepan, combine the water, lemon juice, the remaining ¾ cup of granulated sugar, cinnamon sticks, and whole cloves.
Boil the syrup: Place the saucepan over medium heat. Bring the mixture to a boil, then boil for 5 minutes. This allows the spices to infuse their flavors into the syrup.
Strain and flavor the syrup: Strain the hot syrup through a fine-mesh sieve into a heatproof bowl or pitcher, discarding the spices. Stir in the Grand Marnier, if using. The Grand Marnier adds a wonderful, complex citrus aroma.
Spoon the syrup over the cake: Once the cake has cooled to room temperature, spoon a little of the warm syrup over each serving of the cake. You don’t need to drench the whole cake; a ladleful or two over each individual slice as it’s served is traditional and allows the syrup to be absorbed gradually, keeping the cake from becoming too soggy.

Expert Tips & Tricks

Room Temperature is Key: For the creaming of butter and sugar, and for the eggs, ensuring they are at room temperature is vital for proper emulsification and aeration, leading to a lighter cake. If you forget to take your butter out, you can cut it into small cubes and let it sit for 10-15 minutes, or gently warm eggs in a bowl of lukewarm water for a few minutes.
Don’t Overmix: When folding in the dry ingredients and meringue, be gentle. Overmixing can develop the gluten in the flour too much, resulting in a tougher cake. Stop folding as soon as you no longer see streaks of dry ingredients.
Sifting for Smoothness: Sifting the cake flour is non-negotiable for achieving the delicate texture this cake is known for. It aerates the flour and removes any clumps that could mar the crumb.
Syrup Temperature Matters: While the cake is cooled, the syrup should be warm. This temperature difference helps the cake absorb the syrup more effectively without becoming mushy.
Adjusting Baking Time: Ovens can vary. If your oven tends to run hot, check the cake a few minutes earlier than the recommended time. Conversely, if it runs cooler, it might need a few extra minutes. The toothpick test is your best friend here.
Almond Bloom: For an extra visual and textural appeal, you can lightly toast the slivered almonds in a dry skillet over medium-low heat until they are golden brown and fragrant before adding them to the batter. Be careful not to burn them.

Serving & Storage Suggestions

Ravani is a versatile dessert that can be enjoyed as is, or with a dollop of Greek yogurt or a scoop of vanilla ice cream.

Serving: The traditional way to serve Ravani is by cutting it into individual portions and then spooning the warm syrup over each slice just before serving. This allows the syrup to soak in gradually, creating pockets of moist, sweet goodness without making the entire cake soggy.
Storage: Leftover Ravani can be stored in an airtight container at room temperature for up to 2 days. The cake’s sugar content and syrup help preserve it. If you need to store it for longer, it can be refrigerated for up to 5 days. However, refrigeration can sometimes slightly firm up the cake.
Reheating: To refresh refrigerated Ravani, you can gently warm individual slices in a low oven (around 300°F/150°C) for a few minutes, or microwave them briefly. It’s also delicious served at room temperature.

Nutritional Information

Below is an approximate nutritional breakdown per serving, assuming 12 servings. Please note that these values are estimates and can vary based on specific ingredient brands and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	506.2 kcal
Calories from Fat
Total Fat	24 g	36%
Saturated Fat	12.9 g	64%
Cholesterol	196.9 mg	65%
Sodium	126 mg	5%
Total Carbohydrate	65.2 g	21%
Dietary Fiber	1.3 g	5%
Sugars	35.6 g	142%
Protein	8.6 g	17%

Note: % Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe for Ravani is classic and beloved, there’s always room for a personal touch or to adapt for dietary needs.

Nut-Free: Omit the slivered almonds for a nut-free version. The cake will still be delicious and tender.
Citrus Twist: Experiment with different citrus zests! Lime or a blend of lemon and orange can offer a delightful variation.
Syrup Enhancement: For an extra layer of flavor, a splash of brandy or a different liqueur like Ouzo (used very sparingly) can be added to the syrup for a distinct Mediterranean profile.
Spiced Syrup: If you love spices, consider adding a star anise pod or a few crushed cardamom pods to the syrup during boiling for a more complex aroma.
Gluten-Free Consideration: While this recipe traditionally uses cake flour and farina (which contains gluten), a gluten-free all-purpose flour blend can be used. However, be aware that the texture might be slightly different, and you might need to adjust the liquid content slightly. Ensure your gluten-free flour blend contains a binder like xanthan gum.

FAQs

Q: What is “farina” and where can I find it?
A: Farina is a type of wheat-based breakfast cereal, commonly known as Cream of Wheat. You can find it in the cereal aisle of most grocery stores.

Q: Can I make the syrup ahead of time?
A: Yes, the syrup can be made a day in advance. Store it in an airtight container in the refrigerator. Gently reheat it before spooning over the cake.

Q: My cake seems a bit dry, what could have happened?
A: Dryness can be caused by overbaking or not allowing the syrup to absorb sufficiently. Ensure you bake only until a tester comes out clean and make sure to spoon enough warm syrup over each serving.

Q: Is it important to separate the eggs?
A: Yes, separating the eggs is crucial for achieving the cake’s light and airy texture. The whipped egg whites create leavening, and the yolks provide richness.

Q: Can I bake this in a round cake pan?
A: You can, but you’ll need to adjust the baking time. A standard 9-inch round pan might require less time. The 10″x14″ pan is designed to yield thinner, more evenly syrup-soaked slices.

Final Thoughts

Ravani is more than just a dessert; it’s an experience. It’s the comfort of familiar flavors, the warmth of spices, and the tender embrace of a moist, delicately sweet crumb. Whether you’re looking for a show-stopping finale to a special meal or a comforting treat on a quiet afternoon, this Ravani is sure to delight. I encourage you to try it, to let the aromas fill your home, and to savor each spoonful. I’d love to hear about your own kitchen adventures with this beautiful cake – perhaps it will become a cherished memory for you, too. Enjoy!

Ravani (Cream of Wheat Cake) Recipe