Lemon Semolina Cake

Semolina cake, or “Ravani”, is popular in Greece and many Mid-Eastern countries. It has a rustic texture, and is saturated with a flavorful sweet syrup!

Makes one (9-inch) cake.

Ingredients:

Syrup:

• 1/4 c sugar
• 1/2 c honey
• 1/2 c water
• 1/3 c lemon juice

Cake Batter:

• 4 eggs (room temperature)
• 1/2 c sugar
• 1/4 c vegetable oil
• 1 Tbsp lemon zest (from about 2 lemons)
• 3/4 c fine semolina flour
• 1/2 c all purpose unbleached flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cardamom powder

Directions:

Syrup:

1. Place the sugar, honey, water, and lemon juice in a small saucepan over medium heat.
2. Bring to a boil, stirring often. Remove from heat and set aside to cool.

Cake Batter and Baking:

1. Preheat oven to 350 degrees F and butter a 9-inch round cake pan.
2. Place eggs in a large mixer bowl. Beat with a rotary or hand mixer for 2 minutes, or until thick and yellow.
3. Add oil and lemon zest; beat another minute.
4. In a separate bowl, combine the semolina, all purpose flour, baking powder, salt and cardamom. Mix well.
5. Add the dry ingredients to the wet ones; stir until just combined. Spoon into the prepared baking pan and smooth top.
6. Bake 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Immediately poke the cake’s top with a toothpick every inch or so. Gradually pour the cooled syrup over the cake, allowing time for it to absorb inside. Cool until room temperature, then place in a cake stand several hours or overnight.
8. Serve room temperature with a dollop of whipped cream.