In Greek: ραβανί, pronounced rah-vah-NEE
Ravani (also spelled "revani") has its roots in Asia Minor and is made with a combination of flour and semolina (or farina). In some areas of Greece, Ravani is made with walnuts or rice, and a Lenten version is made with oil instead of margarine (or butter). This version of Ravani is plain with the option of adding almonds, using a food processor. No processor? No problem. It's delightful when mixed by hand as well.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 2 cups of fine-ground semolina
- 1 1/2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 cup of sugar
- 1 cup of margarine or butter, softened
- 6 eggs, separated
- 1 cup of whole milk
- 1 teaspoon of grated orange peel
- 2 tablespoons of water
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- FOR THE SYRUP
- 3 1/2 cups of sugar
- 3 cups of water
- juice of 1/2 lemon
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- OPTIONAL
- decrease flour by 1/2 cup
- add 1/2 cups of crushed blanched almonds
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- TOPPING (optional)
- 1/2 cup chopped almonds or almond halves
Preparation:
Preheat oven to 350°F (175°C).
Sift the flour and whisk with semolina, almonds if using, baking powder, and baking soda. In the processor mixing bowl, cream the butter. Add egg yolks, sugar, and grated orange peel and continue to mix until light and creamy.
Add the flour mixture 1/2 cup at a time, alternating with the milk, until completely blended.
Remove from processing bowl and transfer to a large mixing bowl. Whip the egg whites with 2 tablespoons of cold water to the stiff peak stage, and with a wooden spoon, stir carefully into the batter until thoroughly distributed.
Transfer the cake batter to a lightly greased and floured large baking pan (11 X 17 X 2-inch or equivalent) and spread evenly with a spatula. (Optional: sprinkle chopped almonds on top, or place almond halves on top before baking.)
Bake at 350°F (175°C) for approximately 30-35 minutes. Cake will pull away slightly from the sides of the baking pan when done.
Remove from the oven and allow cake to cool in the pan for 15-20 minutes before starting the syrup.
Prepare the syrup: Combine sugar and water in a saucepan and stir until sugar is completely dissolved. Boil for 7-8 minutes. Stir in lemon juice and pour the hot syrup over the lukewarm cake, evenly and very carefully to avoid collapsing the cake, starting at the outside edges. Allow to cool completely before cutting into small square or diamond-shaped pieces.