Fluffy Syrupy Ravani Cake from Grandma in Naxos

Name: Fluffy Syrupy Ravani Cake from Grandma in Naxos
Ingredients: 1 cup sugar (200 grams); 6 eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 cup all-purpose flour (120 grams); 1 cup fine semolina (170 grams); 1/2 cup milk (120 ml); Lemon zest; Shredded coconut for topping; 2 1/2 cups water (600 ml); 2 cups sugar (400 grams); 1 little lemon juice; 2 tablespoons unsalted butter

Konstantina_k @konstantina_k

These traditional recipes from our sweet grandmothers are my absolute favorite. If they're handwritten by them, even better. Since ravani and grandma go hand in hand, I made this traditional recipe for fluffy, syrup-soaked ravani cake from Naxos that I found from Argiro Barbarigou. The bright yellow color of this classic Naxian dessert comes from fresh local eggs, while its unique flavor and fluffy texture steal the show. Everyone should try making it!

Konstantina_k @konstantina_k

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Ingredients

For the traditional Naxos ravani cake
1 cupsugar (200 grams)
6eggs
1 teaspoonvanilla extract
1 teaspoonbaking powder
1 cupall-purpose flour (120 grams)
1 cupfine semolina (170 grams)
1/2 cupmilk (120 ml)
Lemon zest
Shredded coconut for topping
For the syrup:
2 1/2 cupswater (600 ml)
2 cupssugar (400 grams)
1little lemon juice
2 tablespoonsunsalted butter

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Steps

1

To make this unique traditional Naxos-style ravani cake, first set out all the ingredients to come to room temperature.
2

Start by making the syrup, since it needs to cool completely.
3

Combine the sugar, water, and lemon juice in a small saucepan and stir. Once it comes to a boil, simmer for 5 more minutes without stirring.
4

Remove from heat and add two tablespoons of unsalted butter. Stir until melted. Let the buttery syrup cool completely.
5

For the ravani cake, beat the sugar and eggs with a hand mixer until the mixture is light and fluffy, about 4–5 minutes. Add the vanilla and lemon zest. In a separate bowl, combine all the dry ingredients (flour, baking powder, and semolina) and mix. With the mixer running, gradually add the dry ingredients and milk to the egg mixture, alternating between them.
6

Pour the batter into a well-buttered 12-inch round baking pan and bake in a fully preheated oven on the lower rack at 340°F (170°C) for about 55 minutes, or on the middle rack with convection at 320°F (160°C) for about 45 minutes, until the ravani is puffed, golden, and pulls away from the sides of the pan.
7

Remove the ravani from the oven.
8

Slowly pour the cooled syrup over the hot ravani and let it cool completely.
9

Once cooled, cut into pieces and sprinkle with shredded coconut.
10

Enjoy—this is a fantastic recipe from Naxos!