Authentic home cooking from Greece, with US measurements. 
The Famous Pre-Wedding Ravani
This recipe is by Sofi Tsiopou and I found it on daddy-cool.gr. It's super easy and incredibly delicious. I made it for a family member's pre-wedding celebration and it was a huge hit. I think it's just as good as the recipe for Politiko Ravani. Since I've made it many times, I'll write out the instructions in more detail for beginners and explain exactly what I did step by step.
✔✔ This recipe is for a medium round baking pan, about 12 inches (30 cm) in diameter. If you're using a larger or square pan, be sure to double both the cake and syrup ingredients.
✔✔ If you've never made ravani before, the amount of syrup might seem like a lot. Don't make the mistake of using less—it's exactly the right amount and will keep the ravani moist and fresh for days. Also, don't be afraid of the lemon; it really elevates the flavor, and along with the vanilla, it completely masks any eggy taste.
❌❌ The cup I used is a large mug, like the kind for hot chocolate, and holds about 1 1/4 cups (300 ml). Cup sizes can vary, but I found this size gave me the best results in both look and taste. I've also tweaked the recipe a bit because I think it makes it even tastier.
https://www.daddy-cool.gr/sintages/ravani-afros-apo-th-sofh-tsiwpoy.html
The Famous Pre-Wedding Ravani
This recipe is by Sofi Tsiopou and I found it on daddy-cool.gr. It's super easy and incredibly delicious. I made it for a family member's pre-wedding celebration and it was a huge hit. I think it's just as good as the recipe for Politiko Ravani. Since I've made it many times, I'll write out the instructions in more detail for beginners and explain exactly what I did step by step.
✔✔ This recipe is for a medium round baking pan, about 12 inches (30 cm) in diameter. If you're using a larger or square pan, be sure to double both the cake and syrup ingredients.
✔✔ If you've never made ravani before, the amount of syrup might seem like a lot. Don't make the mistake of using less—it's exactly the right amount and will keep the ravani moist and fresh for days. Also, don't be afraid of the lemon; it really elevates the flavor, and along with the vanilla, it completely masks any eggy taste.
❌❌ The cup I used is a large mug, like the kind for hot chocolate, and holds about 1 1/4 cups (300 ml). Cup sizes can vary, but I found this size gave me the best results in both look and taste. I've also tweaked the recipe a bit because I think it makes it even tastier.
https://www.daddy-cool.gr/sintages/ravani-afros-apo-th-sofh-tsiwpoy.html
Open in Cookpad AppSteps
- 1
Start with the syrup. This needs to be made first because you'll pour cold syrup over the hot cake. Bring all the syrup ingredients to a boil and cook for 7 minutes for a thicker syrup (the original recipe says 4 minutes, but I recommend 7 for better consistency). Remove from heat and let it cool completely.
- 2
Preheat your oven to 350°F (180°C). Beat the sugar and eggs together until very light and fluffy, forming a creamy mixture. Add the lemon zest, vanilla, and the rest of the ingredients. Mix well until everything is fully combined. Pour the batter into the pan and bake for 35 minutes, then bake for an additional 3 minutes with heat only from the bottom.
- 3
Pour the syrup evenly over the cake using a ladle until all the syrup is absorbed. Let it cool, then refrigerate. It's even tastier when chilled and the syrup sets beautifully. I made two pans of this and they disappeared—everyone asked for seconds. 👍
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