Sweet Semolina Cake – Ravani


An amazing, easy dessert to satisfy your sweet tooth 🙂


For the syrup

900ml water

1200g granulated sugar

2 tablespoon honey

peel, of 1 lemon

1 stick cinnamon

For the cake

215g granulated sugar

1 1/2g mastic

8 eggs

1 teaspoon vanilla extract

250g melted butter

200g semolina

200g soft flour

2 tablespoon baking powder

zest, of 1/2 lemon


For the syrup

  • Place a pot on heat, medium to high.
  • Add in the pot the sugar, cinnamon stick, water and lemon rind.
  • Let the mixture boil and when the sugar is melted completely, take it off from the heat.
  • Add the honey and stir and then place aside to let it cool completely before pouring it on the  cake.
  • Add the honey at the end, to avoid losing its aromas during boiling.

For the cake

  • Preheat oven at 180* C.
  • Beat 15g of the sugar (out of 215 g total) and the mastic in a mortar until they are finely grinded.
  • Add the remaining 200g sugar and stir until completely combined.
  • Place the mixture to a mixer and add the lemon zest, vanilla and eggs.
  • Blend on high speed for 5-6 minutes until you see a light and fluffy mixture.
  • Set the mixer’s speed lower and place the melted butter. Blend for 20-30 seconds and put aside.
  • Combine the semolina, flour and baking powder in another bowl.
  • In the mixer, insert the dry mixture into the wet ingredients and with a wooden spoon stir gently.
  • Place in a 25×35 cm, greased with butter, baking pan and spread it evenly to cover all surface.
  • Bake for 35-40 minutes.
  • When baked, remove from the oven and instantly pour the already cooled syrup on the cake with a spoon. If you pour it all at once, the cake will crack, so pour the syrup little by little.
  • To help the cake absorb the syrup easily, pierce the cake with a knife.
  • Let it aside for 30 minutes at least and then place it in the refrigerator to chill.
  • Use your knife to run it along the edges of the baking pan to unstick any stuck parts and ease the removal of the pieces.
  • Cut in pieces and serve.

*Tip: Add pistachios and vanilla ice cream before serving for additional flavor 🙂

Enjoy ?