Ravani (Revani) is a classic Mediterranean semolina cake soaked in a light
simple syrup
Ingredients
The Wet Ingredients
4 large eggs; room temperature
1/2 cup sugar
1/2 cup olive oil
1 teaspoon vanilla extract
The Dry Ingredients
3/4 cup semolina fine flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Zest of half of lemon
Syrup
2-5 Chamomile tea bags or a handful of Green-Mountain tea
Juice of half of lemon
1/2 cup sugar
1 cup honey
1 and 3/4 cups of water
Directions
Pre-heat oven to 350˚f. Brush a 9-inch round spring foam pan with olive oil and lined with parchment paper.
Make the cake Batter
Combine the eggs and sugar in a large mixing bowl and beat for 3-4 minutes until pale and frothy.
Add the olive oil and vanilla and beat together.
Combine the dry ingredients in a separate bowl and mix together.
Add the dry ingredients to the wet ingredients in 2-3 batches and beat on low speed until incorporated.
Transfer the cake batter to the prepared baking pan and bake in the center rack for about 30 minutes or until a toothpick inserted in the center comes out clean.
Make the syrup
Bring the water to a boil and add the tea.
Steep for 5-7 minutes and then strain the tea.
Add the liquid back to the sauce pan with the sugar and lemon juice.
Bring to a boil and stir until sugar is dissolved.
Remove from heat and stir in the honey until dissolved. Add the tea leaves and stems back into the sauce pan so that it keeps steeping until the cake is one. Cool the syrup.
As soon as the cake comes out of the oven poke a few times with a toothpick, let it rest till warm and pour the cool syrup all over the cake.
Wrap some aluminum foil around the bottom of the cake pan so the syrup does not leak out.
Allow the cake to absorb all of the syrup.
About 1 hour at room temperature or overnight in the refrigerator.
Glaze cake or garnish with confectioner’s sugar if desired.