«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake«ravani» lime & geranium & mastic syrup-soaked semolina cake

RAVANI or REVANI or both ?! And why not RAEVANI then ?! This is one of those old-fashioned and traditional Greek and Turkish cakes, that has practically disappeared from circulation and almost stopped gracing our tables for decades. Why ? Because creamier and more complicated, layered and somewhat more sophisticated creations took their place. It was a mistake to do so. Simplicity and tradition is nice and still appreciable ...

My mama made this for me about 4 weeks ago. It transported me to my youth. A time of innocence, carelessness, simplicity, happiness & love, somewhat like how I’ve managed to organize my life today but without the carelessness, because I’m an adult now, and as you know, I’ve got responsibilities !

Did I love it because it’s something I got used to as a kid, and later rarely saw again as a weekend dessert, later eclipsed by home-made strawberry cheesecakes, black forest cakes, crême caramel and a multitude of frosted layered cakes ? No. I loved it because it was good, sweet and honest.

It’s a delight in it’s texture and sweetness. Try imagining a cake made with semolina and its slightly grainy texture, yet aerated and moist. Imagine a sugar syrup soaking the cake slowly, spoonful by spoonful, to avoid it getting too mushy. Imagine the mingled flavors of lemon and/or orange zests and vanilla (usually) but in this case, a fresher and brighter and slightly resinous flavor combination with lime, lemon (or rose) geranium leaves and “masticha”, better known as mastic resin “tears” or crystals from the island of Chios in Northern Greece. It’s quite rare and expensive (almost 1€ for 2 grams) but you only use a little and it’s a particular taste in many Greek and Turkish desserts and even lokums and ice cream.

*I usually make only half of the total recipe each time (as can be seen in the photos) but it can sit in your refrigerator and or counter for 1 week, so don’t hesitate to make the whole thing for your family and guests.

It’s usually served as is, but I like the idea of a little whipped cream flower topping and a few slivers of citrus candied fruits and some dark green angelica (which is the Northern hemisphere’s equivalent of a poor man’s vanilla).

Isn't it a more festive presentation, like this ?! . . . :)

«ravani» lime & geranium & mastic syrup-soaked semolina cake

08.06.2019

16 pieces x 105 grams each

ingredients

*baking dish size : one 25 x 25 cm x 5 cm square or 2 smaller 18 cm x 18 cm x 5 cm

batter (925 grams when baked) :

  • 300 grams (5 large or 6 medium) eggs (weight without shells, separated into yolks & whites)
  • 175 grams (¾ cup) unsalted butter (soft)
  • 175 grams (¾ cup + 2 tbsp) granulated sugar (finer caster sugar is better and dissolves faster)
  • 155 grams (1 ¼ cups) white all-purpose flour 
  • 155 grams (¾ cup + 2 tbsp) fine wheat semolina 
  • 11 grams (1 tbsp) baking powder 
  • 5 ml (1 tsp) vanilla extract
  • 2 grams (1 tsp) lime zest (from ½ lime) 
  • 1 gram (¼ tsp) fine sea salt

syrup (reduced to 750 grams or 75% of original weight) :

  • 480 ml (2 cups) water 
  • 400 grams (2 cups) golden cane sugar 
  • 60 grams (3 tbsp) honey
  • 45 ml (3 tbsp) lime juice (from 1 ½ whole limes)
  • 10 grams (6 large strips) of lime rinds (from 1 lime)
  • 10 grams (6 large) lemon geranium leaves (or 2 tsp geranium floral water)
  • 5 ml (1 tsp) vanilla extract
  • 1 gram (¼ tsp crushed or ½ tsp or 15 whole crystals) mastic resin (+ 1  tsp sugar, for crushing & grinding the crystals)

decorative garnish (optional) :

  • sweetened whipped cream (with a hint of vanilla)
  • candied lime, lemon, orange peels (and angelica) sliced in very thin strips 

instructions

cake batter :

  • beat the egg whites until stiff and set aside
  • beat the sugar with the soft butter until white and creamy, then add the egg yolks, one at a time, mixing well after each addition and then add the vanilla extract and zest
  • add the wheat semolina slowly, little by little and keep mixing and then add the flour (mixed with the baking powder and salt), little by little and keep mixing after each addition
  • add all the whipped egg whites and incorporate gently
  • preheat the oven to 180°C
  • brush the baking dish with melted butter (you may line your baking dish with baking paper if it’s rather deep, to lift out the cake more easily)
  • pour in the batter and smooth out the top with a wet spatula
  • bake on the middle rack of the oven for 25-30 minutes (until slightly golden)

syrup :

  • place the mastic crystals in a mortar & pestle, add at least 1 tsp of the sugar (from the 2 cups) and grind everything into a fine powder and set aside
  • combine the water and sugar in a small casserole, stir until dissolved and bring to a boil, reduce heat to medium, add flavorings (citrus peels and geranium leaves) then simmer for another 15-20 minutes, remove from heat, add the honey, vanilla extract and powdered mastic, mix well, let cool slightly and strain

assembly : 

  • remove the cake from the oven and let cool for 5-7 minutes, then slice (directly inside the baking dish) into square or diamond shapes and poke holes everywhere with a very thin skewer or toothpick
  • pour the warm syrup on top of the warm cake, very slowly, spoonful by spoonful, especially on the edges of the baking dish and the knife-cut slice edges and then on the top surface of each piece (be careful not to touch the top surface of the cake with the ladle) and wait that each spoonful of syrup is absorbed before adding the next, use all the syrup
  • let cool completely for several hours (ideally one whole night) at room temperature, in order to completely absorb the syrup well and then refrigerate (up to 1 week) or leave out on the counter (for several days)
  • serve at room temperature or slightly chilled, as is, or with a dollop of sweetened whipped cream on top (with a hint of vanilla) and decorate with thinly sliced/julienned candied lemon, lime, orange peels and candied angelica) …

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