Moist semolina cake
I have made semolina cakes for years, adding raisins, chocolate chips, citrus zest, fruit or berries. But I had never thought of soaking one in syrup until I tried Greek ravani. It looks like an ordinary semolina cake, yet the syrup makes it wonderfully moist. We ate this first attempt with tea, but next time I will serve it with ice cream, whipped cream or both — perfect for guests.
The size of the form is 22 by 30 cm.
The preparation is simply elementary. First mix all the liquid ingredients. Then add the dry ones and mix. Don't forget to add zest and salt. Pour into a greased form and place in an oven preheated to 180 degrees for 25 minutes.
While the pie is baking, make the syrup for soaking. To do this, bring sugar, water and orange juice to a boil on the stove. Boil for a couple of minutes and set aside.
Remove the finished pie from the oven and leave in the mold for 10 minutes. Then cut into portions without removing from the mold. I took out one piece to show what kind of structure the semolina cake has, and returned it to its place.
Pour the slightly cooled syrup over the semolina cake directly into the mold. Don’t skimp on the syrup, don’t be afraid, there won’t be too much. It even seemed to me that more syrup could be boiled.
Let the cake soak and you can drink tea.