Ingredients
For the syrup
650 g granulated sugar
600 g water
1 stick(s) cinnamon
orange peels, of 1 orange
For the chocolate semolina cake
200 g granulated sugar
3 eggs, medium
200 g strained yogurt
140 g all-purpose flour
30 g cocoa powder
20 baking powder
30 g semolina, fine + extra for the pan
1/2 teaspoon(s) vanilla powder
orange zest, of 1 orange
1 pinch salt
butter, for the pan
To serve
mint leaves
Execution Method
TIP
While you are cooking, check off the steps you complete and follow the recipe without getting lost.
Directions
For the syrup
Place a saucepan over high heat and add the sugar, water, cinnamon stick, and orange peels.
Bring the mixture to a boil until the sugar melts.
For the chocolate semolina cake
Preheat the oven to 170°C (340°F) set to fan.
Put the sugar and eggs into a mixer’s bowl, and beat them with the whisk attachment at high speed, for 5-6 minutes, until fluffy.
Add the yogurt and keep beating for a few seconds until incorporated into the mixture.
Put the flour, cocoa powder, baking powder, semolina, and vanilla powder into a bowl, and mix them with a spoon.
Add the orange zest, salt, and dry ingredients to the mixer’s bowl, and either mix with a silicone spatula or beat with the whisk attachment first at low and then at high speed, just for 10 seconds, until completely combined. (Do not overmix, so the cake does not lose its volume.)
Butter a 32x25 cm baking pan, and then sprinkle it with semolina.
Pour the cake batter into the pan and spread it evenly with the spatula to cover the whole surface.
Put the pan in the oven and bake the cake at the top oven rack position for 30 minutes. (It is important not to open the oven at all during baking, so the cake does not lose its volume.)
Remove the pan from the oven, and immediately pour the cold syrup over the hot “ravani”.
Set the ravani aside for 1 hour to absorb the syrup and cool.
Cut into 12 pieces and serve with mint leaves.
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