Ravani by dimzoozoo

Name: Ravani by dimzoozoo
Total time: 1860 s
Yield: Makes about 25 to 30 pieces
Ingredients: 6 eggs; 1 cup sugar (about 200 grams); 1 cup all-purpose flour (about 120 grams); 1 cup fine semolina (about 170 grams); Juice and zest of 1 orange; 1 packet baking powder (about 1 tablespoon or 15 grams); 2 packets vanilla (about 2 teaspoons or 8 grams); 2 1/2 cups water (about 600 ml); 2 cups sugar (about 400 grams); 1 tablespoon unsalted butter (about 14 grams); 1/2 lemon; 1 cup milk (about 240 ml, for the end)

dimzoozoo @cook_8450330

ΛΑΡΙΣΑ

A unique, quick, and very tasty ravani. I call it unique because you can't taste the egg at all, even though it's in there.

Recipe by dimzoozoo

A unique, quick, and very tasty ravani. I call it unique because you can't taste the egg at all, even though it's in there.

Recipe by dimzoozoo

dimzoozoo @cook_8450330

ΛΑΡΙΣΑ

A unique, quick, and very tasty ravani. I call it unique because you can't taste the egg at all, even though it's in there.

Recipe by dimzoozoo

A unique, quick, and very tasty ravani. I call it unique because you can't taste the egg at all, even though it's in there.

Recipe by dimzoozoo

Saved

Ingredients

31 Minutes

Makes about 25 to 30 pieces

6eggs
1 cupsugar (about 200 grams)
1 cupall-purpose flour (about 120 grams)
1 cupfine semolina (about 170 grams)
Juice and zest of 1 orange
1 packetbaking powder (about 1 tablespoon or 15 grams)
2 packetsvanilla (about 2 teaspoons or 8 grams)
For the syrup
2 1/2 cupswater (about 600 ml)
2 cupssugar (about 400 grams)
1 tablespoonunsalted butter (about 14 grams)
1/2lemon
1 cupmilk (about 240 ml, for the end)

Saved

Steps

31 Minutes

1

Beat the eggs with the sugar until light and fluffy.
2

Add the flour, semolina, orange juice and zest, then the vanilla and baking powder. Mix until just combined.
3

Bake at 350°F (180°C) for about 30 minutes.
4

When you take it out of the oven, pour the milk evenly over the cake (it can be at room temperature or cold from the fridge). I took mine out of the fridge about 15 minutes before the cake was done.
5

Finally, pour the cold syrup over the cake right after the milk. The syrup should be cold and the cake hot.