Best Ravani - Greek Orange Cake with Syrup
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- Опубліковано 4 лип 2024
- Ravani is a classic Greek dessert consisting of a light and tender orange flavoured cake, moistened with a sugar syrup. It makes a lovely dessert that keeps for quite a long time.
Ingredients:
Syrup:
2 cups (256 gm) sugar
2.5 cups (675 ml) water
2 cups (256 gm) sugar
2.5 cups (300 gm) flour
6 lg eggs
1 cup (250 ml) orange juice
rind of 1 orange
6 tsp/2 tbsp (30 ml) baking powder
2 tsp (10 ml) vanilla extract - Навчання та стиль
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Thank you for this! I have felt a little crazy looking for this recipe and only ever finding the phyllo version. This is exactly how my mother made her orange cake. I would help her make it when I was a little girl. I have so many memories around this cake. I will bake this in my mother’s memory.
I am very happy that I could help bring back those sweet memories of being in the kitchen with our moms... those are precious memories for sure...
I hope that the recipe brings you and your family love and joy!! :)
One of my favourites. Thanks for sharing. X
Hi again, Jimmy! You are very welcome. I hope you try it...it really is a nice version of ravani... I am not too fond of the ones that are heavy in the semolina/simigthali used in most, so I preferred mom's. One suggestion if you make it; I would increase the water in the syrup to maybe 2.5 to 3 cups...it wasn't quite as moist as I remember it, it could be because of the pan and the ravani being thicker than mom's since her pan was bigger, but if you use a 9x13 like I did, the upper part is drier than my recollection (I also like my ravani quite moist)....
Enjoy!!
@@MomsGreekKitchen Thank you. XX
I made it today, and I can say that it is INCREDIBLE. The only thing I recommend doing that I did differently from the video was the syrup, I recommend using little sugar and water because if not it will be too sweet.
Hi Moreira Joy....!! Thank you very much for the comment :). Yes, we Greeks tend to love our desserts SWEET... hahahaha... wait till you try 'spoon sweets'... some of them are so sweet they hurt the back of the throat.
I am glad you tried it and found it delicious!! Take care!!
YUMMY
Hi Grace!! Thank you for the compliment and the comment... :)
Hey John,
Thanks for posting this recipe! Jeremy and I used to go to Taverna Greka in New West (just down from NWCC). They were the closest to your cooking. And they have belly dancers every now and then. Anyway, it was my go to for my birthday and I'd always order this as my dessert. I tried making it once and it was terrible (I must have done the onions without sweating them with water...) but I will have to try this! As things are opening up in 'Berta, I'm on the hunt for a good Greek place. There's a Czech place and an Argentinian place I want to try; although, Greek is still my fave. I hope you're all well :) /CC
Hey Craig… Hope you guys are well….
Hahahaha... (the onion bit)…
Yeah… do try this… I haven’t had TG’s ravani so I can’t tell you how it compares…but it is a great version of ravani, in my opinion. I don’t know if TG uses semolina in their ravani or not.. so this may be different, texture wise… but it is bang on in flavour.
Enjoy!!
@@MomsGreekKitchen We are well. It snowed today :( They do use semolina in theirs. I don't remember an orange flavour. It was drizzled with chocolate syrup and dabbed with whipped cream. Jeremy's favourite was Ek Mek (sp?)
@@dympulls
snow?? End of April?? YUCK!!! hahahaha....
I don't care for the texture of semolina in ravani... and traditionally, it is definitely an orange flavoured dessert... as to the chocolate syrup and whipped cream... those are not very Greek... hahahaha..
As to Ek Mek... (yes, you spelled it correctly hahaha)... my version is here... (wink wink)
ua-cam.com/video/N8901CqtwE4/v-deo.html
Enjoy!!
If I want to prebake and serve the next day do I pour thr syrup first or at a latter time?
Also is this best serve at room temp or cold?
Hi Siew....
This is usually dressed with the syrup right after baking.... and it will last just fine for at least 3-5 days, probably longer. The syrup keeps it moist and fresh for quite a long time. These recipes originated when Greece did not have easy access to refrigeration etc., so they are meant to be good for a long time at room temperature.
I hope that helps and I hope you let me know what you think of the recipe if you make it.... (grin)
Kali orexi!!! (bon appetit, in Grrek)
@@MomsGreekKitchen I just tried making it, was a fun experience but I don't think I quite like the taste 😅 kinda lack depth also way too sweet to my liking...guess I still prefer something more flavour intense
@@siewleongcheong59 I am sorry you didn't like it... I had assumed you had it at a restaurant before and wanted to recreate it. I admit it isn't my favourite of the Greek desserts, but I like it. As to being too sweet... it is Greek... of course it is sweet... hahahaha. All Greek desserts are, especially the ones drenched in syrup. hehehehe...
Thx for the comment... have a lovely day!!!
I’ve never seen it made with flour, almost always with simigdali interesting
Hi Shane, thanks for the comment... yes, you are correct... simigdali/cream of wheat/semolina is a common ingredient for ravani, but my mom and her sister both make it with flour. I am not sure if this was a regional variation... but I can tell you that I prefer it with the flour vs the semolina. I find the semolina versions 'gritty' and or hard to eat. The flavour in this is awesome, it is moist and tender, and as you may note, I add extra syrup when I make it... hahahaha... nothing worse than a dry cake... (grin).
Hope you try it and let me know what you think! Kali Orexi!!
@@MomsGreekKitchen I feel you! A zaharoplasteio in Sitia I went to said he did a 50/50 mix of flour and semolina and it wasn’t as gritty as some others like you mentioned. I’ll try with flour next time. It’s also very good if you pound some mastiha with sugar before adding to the eggs! Great recipes btw, εχαρίσατο!
@@shanemelott3131 Yes... the 50/50 might be a nice balance... but the only place I really like semolina/simigdali is in galaktobouriko and halva... hahahaha...
Mastixa would be an interesting addition... I may try that next time. I only really use it in tsoureki....
I am glad you are enjoying the recipes... mom would be very happy with the compliments....
Parakalo!! :)
BYW: your name isn't very Greek sounding... I'm sure there is an interesting story there... hahahaha ;^)
@@MomsGreekKitchenmy mother made hers with flour too and she was from Pyrgos. What region is your mom from?
@@harissaspice7402
Hi there Harissaspice!!!! My mom was also from the area of Pyrgos tis Elias.... she was from a little village called Vrina... and the closest larger city/town is Krestina, and that is close to Olympia....
Kali Orexi!! :)
Can you tell me the temperature in Celsius?
Hi there.... of course... 375F is about 190C, at least according to Google... hehehe... enjoy!!! :)
Making it now I noticed on your ingredient list in your description is different to what you say and what comes up on the start of your video. You say 2 cups and your list says 2.5cups.
Hi Victoria.... I am glad you are trying the recipe... as to the discrepancy, either works... I just like it a bit syrupy-er (is that a word?? hahaha) so I increase the water by 1/2 cup.
Let me know what amount you used and how you liked it!! Kali Orexi!! (bon appetit, in Greek)
Buenos Dias como estas it reminds me of pineapple flan adios from David Clarke
Buenos noches David... thank you for the comment... I have never tried pineapple flan but it sounds delicious... I will have to look it up...
Gracias!!
May your mother rest in peace. I thought Greek version had some sort of alcohol in it. Greetings from across the Aegean.
Hi Muzaffer!
Thank you for the kind words. I don’t think I have ever had ravani with alcohol in it. Actually, I don’t think I know of any traditional Greek dessert/pastry with alcohol in them, except for kourabiedes, a type of shortbread cookie that sometimes has ouzo or brandy spritzed on them to flavour them before being covered in icing sugar. I could be wrong.. I am a diaspora Greek so did not grow up in Greece… but I am a dessert junkie and NEVER had anything with alcohol in it from a Greek housewife or the Greek bakeries here.
Greetings from Canada!! Thanks again for the kind comment.
We have it in Egypt, we call it Rawani, but 4 cups of sugar is too much
Yes, many of these traditional recipes are shared throughout the countries/nations that border the Mediterranean... as to the amount of sugar, that of course is up to you, but we Greeks like our desserts sweet... hahahaha... and for me, it is not too sweet. If you must, I would reduce the amount of sugar in the cake part but leave the syrup as is, as in my opinion, the syrup is what makes this dessert so good.
Thank you for the comment!! 😃
This cake is not Greek, it is not Turkish, this cake is Egyptian
Hi there,
Thank you for the comment…. However, recipes, especially OLD recipes, get shared and become ‘traditional’ in many cuisines… especially around the Mediterranean which has had a long history of civilization. Orange cakes and semolina cakes are VERY old and NO country ‘owns’ them.
The version I am presenting was Greek, because my mom was Greek, and she learned it from her mother who was Greek etc… how far back do we need to go to determine where the recipe comes from?
I googled origins of ravani, orange cake, semolina cake and cake… and NONE of the sites I found gave a country of origin… so I do not think any one country can claim a recipe/dish.
In any case, I am sharing my MOM’S cuisine… this is what this channel is all about. I am not providing history lessons…
Thanks again for the comment…
@@jacksparrow2351
I'm glad you like the recipe!! Happy New Year!! :)
It looks lovely but too much sugar, can I use less sugar in the cake mixture..
Thankyou
You are supposed to put in Semolina 1 cup
Thank you for the comment. This channel is a tribute to my MOM's recipes... and her ravani did NOT include semolina.... you do realize that recipes change from place to place and time to time.
As an aside, I have had ravani with semolina in it, and I did not like them, so I am glad my mom did not include it in her version.
Thanks again. Kali orexi!!
It’s rev ani. Not rav ani
Thanks for the comment... but you say potato and I say potato... hahaha... either is correct. Greece is particularly famous for her dialects. My family pronounces it RAH-vani... so I'll stick to my spelling and pronunciation, since that is what mom called it and this is a tribute channel to HER Greek recipes... you will also find, when you google ravani or revani online, you will see both spellings, so again, you're welcome to say it your way and I will say it mine.