Ravani Cream Of Wheat Cake Food

REVANI CAKE

Steps:

• In a medium saucepan, combine the syrup ingredients, bring to a boil and simmer for 5 minutes.
• Set aside to cool completely.
• Preheat the oven to 350 °F.
• In the bowl of your standing mixer, add eggs, sugar and whip on high until it triples in volume and gets pale yellow and fluffy. 4-5 minutes.
• Add butter, vanilla extract and mix.
• In a separate bowl, combine flour, semolina, baking powder and salt.
• Fold the dry ingredients into the wet ingredients working in batches.
• Bake in the oven for 25-30 minutes until a toothpick inserted in the middle comes out clean.
• Poke the cake several times using the toothpick then pour the cooled syrup over.
• Allow the cake to cool down and rest for 1-2 hours before inverting on a serving platter. Decorate with coconut flakes and pistachios if desired.

RAVANI CAKE

Steps:

• 1. Preheat Oven to 350 degrees
• 2. Cake Directions
• 3. In large mixing bowl, cream butter.
• 4. Add sugar and egg yolks and beat until smooth and creamy.
• 5. Add vanilla and almond extracts, mix together.
• 6. Add flour and farina, mix together until blended.
• 7. Fold in unbeaten egg whites for 1 minute. Add chopped nuts and blend.
• 8. Pour mixture into 9x12 greased baking pan.
• 9. Bake in 350 degree oven for 30 minutes..
• 10. Pour syrup over cooled cake slowly.
• 11. Sprinkle with cinnamon
• 12. Slice into diamond shaped pieces and ENJOY!
• 13. Syrup Directions
• 14. In a 6 cup sauce pot, add all syrup ingredients except for Rum or Amaretto.
• 15. Bring syrup mixture to boil, then simmer for 5 minutes.
• 16. Add ¼ cup to ½ cup of Amaretto, or Rum to the syrup. Continue to simmer for an additional 5 minutes.
• 17. Let syrup cool for about 5-10 minutes. Pour syrup slowly over the Ravani. Tilt pan side to side spreading the syrup evenly.
• 18. Sprinkle the top with cinnamon. Slice the cake in diamond shaped pieces and enjoy!

CREAM OF WHEAT CAKE

Steps:

• Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
• Grease a 8x12 inch pan and fold the batter into it evenly.
• Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
• Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
• Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
• Add the lemon juice.
• Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
• When the cake is cooled, cut as desired.
• We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
• If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.

GREEK SEMOLINA CAKE WITH ORANGE SYRUP (REVANI)

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease the bottom and sides of a 9 x 13-inch pan and set aside.
• Mix the flour, semolina, and baking powder in a medium bowl.
• Using an electric mixer , cream the butter with the sugar until light and fluffy. With the mixer running, add the egg yolks one by one. Continue mixing until the batter turns light yellow. Add the vanilla extract and lemon zest .
• With the mixer on low speed, add the flour mixture in 3 batches alternating with the milk.
• Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form.
• Using a spatula, gently fold the egg whites into the batter until just combined. Don't mix too much, or you will "flatten" your egg whites.
• Pour the batter into the pan, level with a spatula, and bake for 45 minutes or until the cake is a nice golden color.
• Add the water, sugar, and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes. Add the lemon juice and cool.
• While the cake is still warm, cover it with the syrup. When the cake cools, you can sprinkle with some powdered sugar , cinnamon, and almonds, if using.

RAVANI (CREAM OF WHEAT CAKE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the butter with 1/2 cup of sugar until light and fluffy.
• Beat in the egg yolks 1 at a time.
• Add the vanilla and orange rind.
• Stir in the flour, farina and almonds.
• Beat the egg whites until stiff.
• Gradually beat in 1/2 cup of the sugar, until meringue is very stiff.
• Fold into the batter along with the baking powder.
• Turn the batter into a greased 10"x14" baking pan.
• Bake for 35-40 minutes, or until tester comes out clean.
• Cool to room temperature in the pan.
• Make the syrup by combining water, lemon juice, remaining 3/4 cup sugar, cinnamon sticks and cloves in a small saucepan.
• Place over medium heat.
• Bring to a boil and boil for 5 minutes.
• Strain and discard spices.
• Add Grand Marnier.
• Spoon a little of syrup over each serving.

RAVANI OR REVANI

Steps:

• Beat the butter along with a cupful of sugar.
• Add the egg yokes one by one, along with the orange peel.
• Keep beating, add the flour, the baking powder and some milk and stir well.
• Beat the white of the eggs separately and add to the mix along with the semolina.
• Butter a baking pan and pour the mix into it.
• Bake in medium oven for~40 minutes.
• During this time, prepare the sirup: Boil the rest of the sugar in~1 1/2 cup of water.
• Add the lemon juice, boil for about another 5 minutes and pour over the ravani while it is still hot.

NAMURRAH OR CREAM OF WHEAT CAKE

Steps:

• Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe).
• In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended.
• Pour into prepared cake pan and sprinkle with almonds.
• Bake about 30 minutes, or until golden brown.
• While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence).
• When cake is still warm, pour syrup over top.
• Serve warm or cold.

CREAM OF WHEAT CAKE (BASBOOSA)

Steps:

• Preheat oven to 350 degees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until all is well moistened, but not runny. It should be the consistency of brownie batter. If it's too dry, add a little more milk.
• Spread into prepared baking dish, smooth the top.
• Bake 45 minutes until golden brown.
• While it is baking, make the syrup: Combine the water and sugar, bring to a boil and boil for at least 5 minutes. You can do this on top of the stove or in the microwave.
• When it is finished baking, pour the syrup over the hot cake and place back into the oven for 5 minutes or until the syrup has been fully absorbed.
• Allow to cool to room temperature before serving.

REVANI

Steps:

• To make the syrup:
• Bring sugar, water, and lemon juice to a boil, simmer 15 minutes. Cool.
• To make the cake:
• Beat the egg yolks, sugar and lemon rind with an electric beater for 5 minutes or until pale yellow. Wash and dry the beater.
• Fold the semolina and flour into the beaten yolks until well blended. Set aside.
• Beat the egg whites with the clean beater until stiff. Alternate gently folding the egg whites and the melted butter into the yolk and flour mix.
• Pour batter into a well greased and floured 9x12 inch or 10x12 inch baking pan. Bake in a preheated 350°F oven for 40 minutes, or until a pick inserted in the center comes out clean.
• Pour the syrup over the hot cake. Let it stand for several hours until the syrup is absorbed and the cake is cool.
• Cut the cake into squares. Serve with whipped cream and sprinkle nuts on top.