Ravani > Semolina Cake with Olive Oil
Kapnos, Graffiato, and G Sandwich, Washington, D.C.
Mike Isabella brings us this recipe for ravani, a traditional Greek cake made with semolina flour.
One 8-inch cake or 8 individual cakes
- 1/3 cup all-purpose flour
- 1/3 cup semolina flour
- 1/8 teaspoon baking powder
- Dash salt
- 3/4 cup plus 4 teaspoons sugar
- 1/2 cup milk
- 1/2 cup olive oil
- 1 egg
- Zest of 1 orange
Preheat the oven to 325ºF. Grease and flour an 8-inch cake pan to make a large cake, or prepare 8 cups of a muffin tin for individual cakes.
Whisk together the all-purpose flour, semolina flour, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the sugar, milk, olive oil, egg, and orange zest.
Pour the wet ingredients into the dry ingredients. Whisk just until smooth and combined. Do not overmix.
Pour the batter into the 8-inch cake pan or divide among the muffin tins.
Bake for 10 minutes at 325ºF. Raise the temperature to 350ºF and cook about 10 more minutes for individual cakes or 20 more minutes for a large cake. (The cake is done when a skewer inserted in its center comes out clean.) Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before serving.