Ravani Semolina Cake
Prepare for a slice of soaking perfection! This Ravani is a golden, semolina-packed sponge that acts like a delicious sponge for a zesty, strawberry-infused syrup. It’s fluffy, aromatic, and finished with a snow-like dusting of coconut—pure dessert magic that gets better with every bite!
Ingredients for 8–10 slices
Instructions
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1
Combine 1.5 cups sugar, water, and lemon juice in a saucepan, bring to a boil, then add butter and cook for 7 minutes.
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2
Stir in the strawberry jam, mix well, and set the syrup aside to cool completely.
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3
Sift the flour into a bowl and mix with the semolina, coconut, and baking powder.
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4
Beat the eggs with vinegar and vanilla extract in a large bowl for 3 minutes on medium speed.
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5
Gradually mix in the 3/4 cup sugar, oil, milk, and yogurt, blending well after each addition.
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6
Stir in the lemon zest and then gradually fold in the dry flour mixture until a smooth batter forms.
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7
Pour the batter into a greased baking pan and bake at 360°F (180°C) for 30–35 minutes.
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8
Pour the cooled syrup over the hot cake immediately after removing it from the oven.
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9
Let the cake absorb the syrup and cool, then decorate with coconut flakes and pistachios before serving.
