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

50 years on: Frederika Apokidou reflects on Cyprus invasion and move to Australia

To gain a first-hand understanding of the Turkish invasion of Cyprus, I spoke with a charming Cypriot lady - Frederika Apokidou.

SEKA NSW unveils program of events marking 50 years since Turkish invasion of Cyprus

SEKA NSW has announced its program of events to mark the 50th anniversary of the Turkish invasion of Cyprus this year.

First look at the $400 million Adelaide Central Market redevelopment

A rare opportunity to join one of the world's top food and produce markets is now available with the Adelaide Central Market Authority.

Restraining order against Melbourne community leader Tony Tsourdalakis dropped

A personal intervention order placed on Cretan community leader, Tony Tsourdalakis, has been dropped by a Victorian magistrate.

Greek Australian golfer Stephanie Kyriacou stuns in quest for maiden title

Greek Australian Stephanie Kyriacou has fallen just short of a maiden major title after a final round at The Amundi Evian Championship.

You May Also Like

Explicit comics pulled from Australian store after SA MP Connie Bonaros’ complaints

Kinokuniya has pulled comics from its Sydney store after SA politician, Connie Bonaros, raised alarm they could be used by paedophiles to groom victims.

South Melbourne FC Technical Director appointed as co-coach of Phillipines National women’s team

South Melbourne FC announced the appointment of Sinisa Cohadzic and Michael Zakoski to new roles as the 2023 season comes to an end.

‘Nearly died in front of my children’: Nick Viropoulos shares experience with COVID-19

Father-of-two, Nick Viropoulos, has opened up about his ordeal with COVID in a video for the NSW Multicultural Health Communication Service.