Скачать или смотреть The SECRET to Perfect Ravani: Super Moist Semolina Cake Recipe with Orange Zest Syrup | Ultimate Gre

Welcome to Culinary Compass! Today, we are mastering Ravani, the ultimate Greek/Middle Eastern semolina cake famous for its incredible moisture and fragrant syrup. This is my perfected recipe, guaranteed to give you flawless results every time, avoiding the common issues of dry cake or crystallized syrup.

Achieving the perfect Ravani texture hinges on precise culinary techniques. We focus on temperature contrast (ice-cold syrup poured over a five-minute-old, piping hot cake) and professional baking tips, such as using room-temperature ingredients for maximum volume and gentle mixing to prevent gluten development once the semolina and flour are added. We also show you the exact method for preparing the lemon-infused simple syrup, ensuring it thickens perfectly upon cooling.

Whether you are a novice baker or looking to refine your dessert skills, follow these steps closely. Don't forget to leave your valuable feedback and questions in the comments below! If you enjoyed this demonstration of Gourmet baking techniques, please hit the like button and subscribe for more Culinary Education.

#Full Ravani Recipe Ingredients:

*I. Syrup (Use a 200ml measuring cup for these)*
4 cups Sugar
4 cups Water
1 thick slice Lemon (dropped into boiling syrup)

*Instructions:* Combine sugar and water, dissolve sugar while cold. Add lemon slice. Bring to a boil, then simmer for 15 minutes. Skim foam. Cool completely (refrigerated).

*II. Ravani Cake Batter (Use a 250ml measuring cup for these)*
4 Eggs (Room Temperature)
1 cup Sugar (Room Temperature)
1 cup Milk (Room Temperature)
1 cup Vegetable Oil
1 cup Flour
2 tablespoons extra Flour (optional, for thickening)
1 cup Semolina
Baking Powder
Vanilla
Zest of 1 Orange (careful not to grate the white pith)

*Instructions:* Whisk eggs and sugar until pale (approx. 4-5 mins). Add wet ingredients (milk, oil). Gently fold in dry ingredients (flour, baking powder, vanilla, semolina) and orange zest. Pour into a chilled, greased rectangular pan. Bake at 350°F until golden brown (adjust based on oven). Five minutes after removing the hot cake from the oven, pour the cold syrup slowly over the entire surface. Allow to soak and cool completely before slicing and serving (traditionally topped with shredded coconut).