Easy Ravani - Semolina Cake with Tea Syrup!

By Dimitra's Dishes · 50 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Brush a 9-inch round springform pan with olive oil and line it with parchment paper.
2. Beat the eggs and sugar in a large bowl for 3 to 4 minutes, until pale and frothy.
3. Add the olive oil and vanilla and beat to combine.
4. Whisk the dry ingredients together in a separate bowl.
5. Add the dry ingredients to the wet in 2 or 3 batches, beating on low speed until just combined.
6. Pour the batter into the prepared pan and bake on the middle rack for about 30 minutes, or until a toothpick inserted in the centre comes out clean.
7. For the syrup, bring the water to a boil, add the tea and steep for 5 to 7 minutes, then strain. Return the liquid to the pan with the sugar and lemon juice, bring to a boil and stir until dissolved. Remove from heat and stir in the honey until dissolved. Return the tea leaves and stems to the pot to keep steeping until the cake is ready.
8. As soon as the cake comes out of the oven, poke it several times with a toothpick and pour the warm syrup over it. Wrap foil around the bottom and up the sides of the pan to catch leaks.
9. Let the cake absorb all the syrup, about 1 hour at room temperature or overnight in the refrigerator.
10. Remove the cake from the pan, set it on a serving dish and serve with coffee or tea.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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