Ravani tis Mamas — Mom’s Ravani
My mom’s most sought after desserts by our family and friends are her Ravani and Baklava. My personal favorite, by far, has always been her Ravani. This moist semolina cake sweetened by just the right amount of cinnamon-scented syrup is sublime.
This Ravani was one of the first desserts I made for my husband and it quickly became one of his favorites as well. Some time ago, he even treated his co-workers to some and as such I bake a large pan every couple of months for him to bring to the office. This special Ravani makes an appearance at pretty much every one of our holiday tables, whether made by my mom or myself. It’s a simple recipe that yields what I believe to be delicious results.
As tomorrow is Mother’s Day I couldn’t think of a better time to highlight my mom’s Ravani and for this reason I am sending this to Ivy of Kopiaste
as she is hosting a Celebrating Mother’s Day
event. I may be 31 but I still call my mom “Mommy.” Always have, always will. So … Mommy, I wish you a very Happy Mother’s Day! I thank you from the bottom of my heart for all your hard work and dedication to us girls (there are four of us) and for being such an amazing Giagia to your very lucky grandchildren. We love you …
Ravani tis Mamas–Mom’s RavaniMakes a 13×9-inch Pan
2 sticks unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
1 cup simigdali psilo (fine semolina)
1 cup flour
2 teaspoons baking powder
For the Syrup:
3 cups water
2 cups sugar
1 tablespoon honey (preferably thyme)
2 cinnamon sticks
A couple drops of lemon juice
Preheat the oven to 425 degrees. Lightly grease your pan and set aside. Combine the flour, semolina and baking powder in a small bowl.
In the bowl of an electric mixer combine the butter and sugar. Beat on medium-high speed until light and fluffy. Reduce mixer speed and add the eggs one at a time, beating well after each addition. Stir in the vanilla and begin adding the flour mixture a little at a time until just combined.
Pour into pan and smooth with a rubber spatula. Bake at 425 degrees for about 5 minutes then lower oven to 350 degrees and bake until golden, about 30 minutes.
While the cake bakes, place all the ingredients for the syrup in a saucepan and bring to a boil. Lower the heat, cover and simmer on low until the cake is ready.
Using a ladle, add some of the hot syrup to the hot cake a little at a time until done. Set aside, cool to room temperature and serve.