Ingredients FOR THE RAVANI 125 gr all-purpose or cake flour 150 gr coarse semolina 250 gr softened butter 200 gr sugar 70 gr shredded coconut 200 gr yogurt 20 gr baking powder (1 packet) 4 large eggs, separated or 5 small eggs (room temperature) 1 pinch salt 2 tsp vanilla extract Zest of 1 lemon FOR THE SYRUP 750 gr water 500 gr sugar 1 lemon peel A few drops of lemon juice FOR SERVING Shredded coconut Equipment Baking tray Hand mixer TAGS DESSERTS BUTTER LOW BUDGET GREEK Ingredients FOR THE RAVANI 125 gr all-purpose or cake flour 150 gr coarse semolina 250 gr softened butter 200 gr sugar 70 gr shredded coconut 200 gr yogurt 20 gr baking powder (1 packet) 4 large eggs, separated or 5 small eggs (room temperature) 1 pinch salt 2 tsp vanilla extract Zest of 1 lemon FOR THE SYRUP 750 gr water 500 gr sugar 1 lemon peel A few drops of lemon juice FOR SERVING Shredded coconut Instructions SEMOLINA CAKE Ensure all ingredients are at room temperature before beginning. In the bowl of a stand mixer, beat the butter and sugar on high speed for 5-6 minutes until pale, fluffy, and creamy. Add the egg yolks one at a time, allowing each to be absorbed before adding the next. Add the yogurt, lemon or orange zest, vanilla, baking powder, and shredded coconut. Continue beating until fully combined. In a clean bowl, add the egg whites with a pinch of salt. Beat with a hand mixer at medium speed until soft, airy peaks form (not too stiff). Reduce the mixer speed and gradually fold in the meringue, the flour, and the semolina. Mix gently, just until combined, to avoid deflating the batter. Preheat the oven to 170°C (340°F) with convection and place the rack in the middle position. Pour the batter into a well-buttered 30 cm (12-inch) round pan. Smooth the surface carefully with the back of a spoon. Bake for about 40 minutes, until risen, evenly golden on top, and beginning to pull away from the edges of the pan. SYRUP Boil the syrup ingredients for 5-6 minutes until slightly thickened. As soon as the ravani comes out of the oven and is still hot, score it into diamond-shaped pieces. Carefully ladle the hot syrup over the hot dessert, allowing it to be absorbed gradually and evenly. Let the dessert cool completely at room temperature, or refrigerate. Before serving, sprinkle generously with shredded coconut for added aroma. Tips Dip the knife in water before cutting to preserve the smooth surface of the dessert. Add the syrup gradually, as too much at once will cause the crust to lift and spoil the appearance of the ravani. TAGS DESSERTS BUTTER LOW BUDGET GREEK
