Ravani

Cakes, Food Hoarding Confessions, Unfussy

This tasty and simple cake is based on a recipe by husband’s late aunt. It is an excellent use of that Cream of Wheat sitting in the pantry.

Syrup:

  • 3 cups sugar
  • 2 cups water
  • 1 tsp lemon juice

Cake:

  • 6 eggs, room temperature
  • 1/2 lb. unsalted butter, melted
  • 1 1/2 cups farina (Cream of Wheat, Malt-O-Meal)
  • 3/4 cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla

Make Syrup Ahead: Bring water, sugar and lemon juice to a boil and reduce for 10 minutes. Cool.

For Cake: Preheat oven to 300 degrees. Grease a 9×13″ pan. In a large bowl, beat eggs and melted butter together with a whisk until well-mixed – about 5 minutes. Add farina, flour, sugar, baking powder and vanilla and whisk to combine.

Bake for 35-40 minutes, until firm in the center.

Slowly pour the cool syrup over the hot Ravani. Let cool completely before cutting.