Honey Coconut Ravani Cake
A Greek semolina cake soaked in warm honey syrup—crispy edges, tender crumb. Ready in 20 minutes, no mixer needed.
- Total time
- 20 min
- Servings
- 6
- Calories
- 312
- Protein
- 6g
Ingredients
- 1 cup shredded unsweetened coconut
- 1 cup fine semolina
- ¾ cup plain yogurt
- ¾ cup honey
- ½ cup whole almonds, sliced
- 2 tsp baking powder
Instructions
- 1
Preheat oven to 375°F. Mix coconut, semolina, yogurt, baking powder, and a pinch of salt in a bowl until a thick batter forms.
- 2
Spread batter into a greased 8-inch square baking pan. Smooth the top and score into 12 diamond-shaped pieces with a sharp knife.
- 3
Press an almond sliver into the center of each piece. Bake for 18–20 minutes until edges turn golden brown.
- 4
Warm honey with 2 tbsp water in a small saucepan over low heat for 2 minutes, stirring gently until combined.
- 5
Pour warm honey syrup over the hot cake immediately after removing from oven. Let it soak for 3 minutes.
- 6
Cut along the scored lines. Serve at room temperature or warm.
Tools you’ll need
- oven
- 8-inch square baking pan
- mixing bowl
- small saucepan
- sharp knife
- spatula
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