Cooking with Greek Food Bloggers: Christina’s Coconut Ravani

·

A light semolina sponge cake made with butter and olive oil with the aromas of coconut and lemon and soaked in syrup.

One can find many variations of this traditional Greek recipe but Christina from Pieces of Greece shares her favourite version!

Coconut Ravani 

INGREDIENTS 

Syrup Ingredients:

2 cups water 

2 cups white sugar 

3 lemon wheels, sliced finely 

1 small cinnamon quill 

2  – 3 Tbsp rosewater (optional) or orange blossom water 

Cake Ingredients:

6 eggs, at room temperature 

3/4 cup caster sugar 

250g butter, melted 

1/4 cup light olive oil 

Juice of 1/2 lemon 

1 tsp vanilla essence 

Pinch salt

2 cups self raising flour 

1 teaspoon baking powder

1/2 cup fine semolina 

3/4 cup dessicated coconut for cake batter

Extra dessicated coconut to sprinkle on cake 

METHOD 

  1. Make syrup first by adding all syrup ingredients to a small pot. Bring to boil over medium heat for 10 minutes only. The syrup should be runny, not viscous. Allow to cool completely. 
  2. Preheat oven to 165 degrees Celsius. Lightly spray a 25cm x 30cm cake tin or 22cm round cake tin (not springform) with oil and gently dust with a tiny bit of semolina. 
  3. Melt butter and combine with oil in a jug
  4. With mixer on medium speed, beat eggs and sugar for 5 minutes until sugar dissolves.  Slowly add the butter/oil, followed by lemon juice and vanilla. Turn mixer off. 
  5. Meanwhile, put salt, flour, baking powder, semolina and coconut in a separate bowl. Combine with spoon. 
  6. Turn on mixer, low speed. Slowly add the flour mix to wet batter. Mix until combined well. 
  7. Pour into cake tin. Bake on top oven shelf  for 45-50 minutes on until golden brown surface. 
  8. Remove cake from oven. Use skewer to prick about 15 holes, all evenly spaced. Using a ladle, slowly pour cooled syrup all over cake. Sprinkle with extra coconut. 
  9. Allow cake to sit at room temperature for at least 3 hrs before cutting. 
  10. Serve at room temperature. 

*Keep up with Christina’s culinary adventures by following Pieces of Greece on Instagram or Facebook

Advertisement

Share:

KEEP UP TO DATE WITH TGH

By subscribing you accept our Terms of Service and Privacy Policy.

Advertisement

Latest News

A postcard brought to life: Billy Cotsis explores the soul of Patmos

There is something about the freedom of being out on the Aegean. One can visit small islands, more populated islands, deserted beaches or simply go fishing.

From tragedy to triumph: Christina Vithoulkas becomes Australia’s first female para drifter

Vithoulkas never lost her love for extreme sports. Now 30, she has found the same thrill in drifting—a motorsport where cars slide sideways.

Program of the 11th International Summer University in Boston announced

The 11th International Summer University "Greek Language, Culture and Media" will take place from May 24-29 in Boston.

Hellenic Writer’s Association of Australia hold student literary competition

The Hellenic Writers’ Association of Australia has announced its annual Student Literary Competition, titled “From Greece to the World”.

Athens university develops first tool to measure TikTok addiction

A research team from the University of Athens has created the world’s first tool specifically designed to assess addiction to TikTok.

You May Also Like

Dimitris Basis: ‘Here in Australia there is a piece of Greece’

International Greek singer, Dimitris Basis, entered the offices of The Greek Herald in Sydney for our exclusive interview.

Traditional Greek recipes: Galaktoboureko (semolina custard pie)

Niki Louca from My Greek Kitchen shares her favourite recipe for galatoboureko (semolina custard pie) with The Greek Herald. 

Greek Navy ship ‘Ikaria’ delivers 180 tons of humanitarian supplies to Beirut

Greece was one of the first countries to express its active solidarity to the Lebanese people after thousands of people were injured from the Beirut blast.