ReceptnaptárRavanija light (orange semolina sponge in light syrup)
Ravanija is a syrupy semolina cake of the Balkans with Greek and Turkish roots. This lighter version is made with wholegrain semolina and little sweetener, and fresh orange gives a fresh, fragrant syrup. The semolina gives it a grainy, distinctive texture. It spends half an hour in the oven, then rests in the syrup, and it is perfect with coffee.
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Ingredients
Method
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- Preheat the oven to 175 °C and line a 20×25 cm tin.
- Whisk the yolks with half the sweetener, the oil and orange zest until fluffy, add the semolina, flour and baking powder.
- Whisk the whites with the rest of the sweetener to stiff peaks and fold in.
- Spread in the tin and bake for 25-30 minutes; meanwhile boil the syrup ingredients for 3 minutes.
- Cut the hot sponge into slices and drizzle with the lukewarm syrup; it keeps 4 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Whisk the egg whites to stiff peaks and fold them in gently, because that is what makes the cake light.
- Pour lukewarm syrup over the hot cake, because that is how it soaks in best.
- Leave it to rest for a few hours, because the semolina absorbs the syrup slowly and only then does the cake turn moist.
Frequently asked questions
Can it be made with white semolina?
Yes, traditional semolina gives a finer, paler cake. The flavour will be a little sweeter.
What goes with it?
A scoop of yogurt, fresh fruit or a cup of strong coffee. The scent of orange zest goes especially well with coffee.
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