Ravani semolina cake original recipe

Ravani – a classic semolina dessert, full of flavor and sweetness, that delights and indulges the taste buds. This cake has a rich history, often associated with moments of celebration and joy in many cultures. The soft, moist, and aromatic base, together with the sweet syrup and coconut, creates a perfect balance of textures and flavors. Let's discover together how to prepare this delicacy step by step, to achieve a perfect result every time!

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Number of servings: 12

Ingredients

For the base:
- 6 fresh eggs
- 140 g sugar
- 50 g coconut flakes
- 70 g flour
- 140 g fine semolina
- 3 packets of vanilla sugar
- Zest of one orange

For the syrup:
- 300 g sugar
- 300 ml water
- 1 lemon
- 100 g coconut flakes (for decoration)

Necessary utensils
- Baking tray (recommended size: 25x30 cm)
- Mixer or whisk
- Spatula
- Pot for syrup
- Grater for orange zest

Preparing the base

1. Preparing the tray: Start by greasing the tray with butter, ensuring it is evenly covered. Then cover the tray with plastic wrap and leave it in the fridge for 20 minutes. This step is essential for achieving a base that won't stick to the tray. After it has cooled, dust the tray with flour, shaking off the excess.

2. Separating the eggs: Separate the egg whites from the yolks. It is important that the bowls you work with are clean and dry to achieve a perfect foam.

3. Preparing the mixture: In a bowl, beat the yolks with 100 g of sugar until they become a whitish and fluffy cream. This step will ensure an airy texture for the cake.

4. Beating the egg whites: In another bowl, use a mixer to beat the egg whites until they form a firm foam, gradually adding the remaining 40 g of sugar. The foam should be so firm that you can turn the bowl upside down without fear of it spilling.

5. Mixing the dry ingredients: In another container, combine the flour, semolina, and vanilla sugar. This mixing will allow for an even distribution of flavors and texture.

6. Combining the ingredients: Add half of the egg white foam over the yolk cream and gently mix with a spatula, using circular motions to avoid losing air in the mixture. Then add the flour and semolina mixture, continuing to mix carefully.

7. Incorporating the remaining egg whites: Add the rest of the egg whites and mix again with gentle movements. Finally, incorporate the orange zest and coconut flakes, which will add extra flavor and texture.

8. Baking: Pour the mixture into the prepared tray and level the surface. Preheat the oven to 170 degrees Celsius and bake the cake for 20-25 minutes, until it turns golden and passes the toothpick test.

Preparing the syrup

1. Boiling the syrup: In a pot, combine 300 g of sugar, 300 ml of water, and the lemon cut in half. Boil the mixture for 3 minutes, stirring constantly to dissolve the sugar. It is essential that the syrup is warm when you pour it over the cake.

2. Adding the syrup: When the base is baked and cooled, use a fork to create small holes on its surface. This will allow the syrup to penetrate better into the cake. Pour the warm syrup evenly over the base, ensuring that the entire surface is covered.

3. Decorating: Sprinkle coconut flakes on top for an attractive appearance and sweet flavor.

Serving

Ravani can be served plain or accompanied by vanilla ice cream or fresh whipped cream. Another delicious option is to serve it with caramel or chocolate sauce, to add a touch of indulgence. It is perfect for enjoying with coffee with friends or during a party.

Tips and tricks

- Keeping it fresh: The cake can be stored in the fridge for a few days, but it is recommended to consume it within 3-4 days to maintain its freshness.
- Variations: You can experiment by adding different flavors, such as cinnamon or nutmeg, to the flour mixture. Additionally, coconut flakes can be replaced with ground almonds for a different texture.
- Calories and nutritional benefits: This cake has a moderate calorie content, around 250-300 calories per serving, but also provides essential nutrients from eggs, semolina, and coconut, which can contribute to a balanced diet.

Frequently asked questions

- Can I use another type of flour? Although semolina is recommended for its texture, you can experiment with whole wheat flour for a healthier option.
- What can I do if I don’t have coconut? You can omit the coconut or replace it with almonds or hazelnuts.
- How can I tell if the base is baked? The base is cooked when it turns golden on the surface and a toothpick inserted in the middle comes out clean.

Enjoy every bite of this Ravani with semolina, a simple yet flavorful dessert that will bring smiles to the faces of your loved ones! It will surely become one of your favorite recipes!

 Ingredients: For the base: 6 eggs, 140 g sugar, 50 g shredded coconut, 70 g flour, 140 g fine semolina, 3 vanilla pods, orange peel. For the syrup: 300 g sugar, 300 ml water, 1 lemon, 100 g coconut for decoration.