Spongy, moist, and light semolina cake is a traditional dessert made from semolina flour and beaten egg whites, soaked in a sweet and citrusy simple syrup after baking. This syrup-soaked cake is called ravanija in Macedonia. It’s a timeless cake recipe that I just know you’ll bake again and again!
Macedonian semolina cake, or ravanija (pronounced ra-VAH-nee-yah), is a Balkan cake recipe made from semolina flour and beaten egg whites. After baking, the cake is sliced in a traditional diamond pattern and drenched in simple syrup. In this sense, it’s a bit like a cross between a sponge cake and baklava, another family favorite!
My semolina cake recipe uses a homemade orange syrup infused with lemon juice and orange rind. Serve it for the holidays with a dollop of whipped cream.
About This Traditional Semolina Cake Recipe
- A classic dessert. Semolina cake is also known as ravanija, ravani, or revani. It’s been around for centuries in Egypt, Turkey, Greece, and other Balkan countries.
- Moist and zesty. One bite, and you’ll taste the magic. The secret to semolina cake is that the whole dessert is gently soaked in citrusy simple syrup. It’s sweet, aromatic, and irresistible.
- Any occasion. Semolina cake’s bright flavors make it perfect to serve any time of the year, whether it’s for a Christmas dessert or an Easter brunch. It’s especially good with a steaming cup of strong coffee, either after dinner or as a sweet snack.
Ingredients You’ll Need
Like many old-fashioned desserts, the ingredients needed to make an authentic Macedonian semolina cake are mostly pantry staples. I’ve included notes and substitutions below. Scroll to the recipe card after the post for the full, printable recipe.
- All-Purpose Flour – Be sure to measure the flour accurately using a kitchen scale or the spoon-and-level method. Spoon the flour into the measuring cup and level it off afterward. Don’t scoop directly from the bag, as this leads to overmeasuring.
- Semolina Flour – Semolina is a type of flour made from durum wheat. Fine semolina is soft and finely ground, but it still has more texture than regular flour.
- Baking Powder – Check the expiration date to make sure your baking powder hasn’t expired. You want it as fresh as possible, or the cake won’t rise properly.
- Butter – Softened to room temperature. I use unsalted butter. You can use salted, but in this case, consider reducing or omitting the added salt in the recipe.
- Sugar – If you’d like to substitute white sugar, light brown sugar, or raw sugar will work.
- Eggs – Yolks and whites separated. It’s easiest to separate the egg yolks from the whites when the eggs are cold from the fridge. Afterward, let both come to room temperature.
- Vanilla – Pure vanilla extract is my favorite, but vanilla paste or scraped vanilla bean would be great, too.
- Lemon – You’ll need fresh zest from one lemon. When zesting, be careful not to get any of the bitter white pith. Save the lemon afterward, as you’ll juice it to add to the simple syrup.
- Milk – Whole milk gives the creamiest flavor, but you can use 2% or any kind you’d like.
Homemade Simple Syrup
- Water and Sugar – Equal parts water and white sugar make a basic simple syrup, like you’d use for a cocktail.
- Lemon – Freshly squeeze the lemon that you zested for the cake.
- Orange – Peel the orange, and you’ll use the rinds to infuse the syrup.
Baking Tips
- Do not replace semolina with cornmeal or polenta. Cornmeal, polenta, and grits won’t work as substitutes in semolina cake recipes. Corn products tend to be gluten-free, and the structure of the cake just isn’t the same as a result.
- Beat the egg whites to soft peaks. Make sure you beat the egg whites to soft peaks. This takes about one minute. The egg whites will be opaque and shiny, but they will not form a stiff, glossy, pointy tip when you pull the beater out (these are stiff peaks, like you’d want for meringue). Instead, the egg whites should form a soft hill-shape with a tip that dips down.
- Don’t overmix. After you’ve combined the dry and wet ingredients, take care not to overmix the cake batter. The same goes later on, when adding the egg whites. Make sure to fold them in slowly and gently so they don’t deflate.
- Leave the oven door closed. For best results, don’t open the oven door while the cake is still baking. Similar to baking a cheesecake, sudden temperature changes can cause this light sponge cake to sink in the middle.
Try These Variations
There are as many recipes for ravanija as there are cooks in the Balkans. Here are some ways to put a fresh spin on this Macedonian semolina cake.
- Rosewater. A popular version of this cake includes a tablespoon or two of rosewater instead of the orange peels in the simple syrup.
- Honey. For a more floral depth of flavor, use your favorite honey in place of half the granulated sugar in the cake batter.
- Walnuts. Stir chopped walnuts into the batter for another authentic version.
- Toppings. Try garnishing this cake with shredded coconut, crushed nuts, like pistachios or walnuts, cinnamon, or maraschino cherries. The only topping I don’t recommend is frosting, as the cake is already sweet from the simple syrup.
Frequently Asked Questions
Semolina flour has a mildly nutty, sweet taste and a texture similar to cornmeal. It adds a nice, golden color and subtle texture to cakes.
Semolina cake is traditionally garnished with powdered sugar and walnuts, but you can serve it with whipped cream or even ice cream.
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Prepare for baking. Preheat the oven to 350ºF. Lightly grease a 9-inch springform pan with cooking spray and set aside.
Make the Simple Syrup
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Combine the ingredients. Combine the water, sugar, lemon juice, and orange peels in a saucepan set over high heat; bring the mixture to a boil.
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Simmer. Reduce to a simmer and let simmer for 5 minutes.
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Cool. Remove from heat and let cool completely. Refrigerate until ready to use.
Make the Cake
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Mix the dry ingredients. In a mixing bowl, combine the flour, semolina, and baking powder, whisking until well incorporated, and set aside.
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Cream the butter and sugar. Using a stand mixer, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes.
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Add the eggs. Then, start adding the egg yolks, one at a time; mix until blended and the batter is a light yellow. Add the vanilla extract and lemon zest.
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Add the dry ingredients. On LOW speed, add in the flour mixture, about ½ cup at a time until blended.
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Add milk. Then slowly add in the milk; continue to mix until well incorporated. Set aside.
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Whip the egg whites. Using a separate bowl, beat the egg whites with a pinch of salt until soft white peaks form.
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Combine. Using a spatula, carefully fold the egg whites into the cake batter; do not overmix.
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Fill the pan. Scrape the cake batter into the previously prepared springform pan and spread it evenly.
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Bake. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and transfer it to a wire rack; let it cool for about 10 minutes.
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Add the simple syrup. Using a sharp knife, cut the cake into a diamond pattern, but don’t separate the slices just yet. Slowly pour the cooled syrup all over the hot cake. Let the cake cool completely.
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Garnish and serve. Top with powdered sugar (optional). Remove the cake from the pan, and serve.
Serving: 1slice | Calories: 315kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 27mg | Potassium: 189mg | Fiber: 1g | Sugar: 34g | Vitamin A: 329IU | Vitamin C: 0.5mg | Calcium: 82mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Macedonian Semolina Cake (Ravanija)
Since we’ll be soaking this semolina cake with syrup while it’s still in the pan, a springform makes it so much easier to remove and serve. That being said, if all you have is a regular round baking pan, that will work, too. You can simply serve it right from the pan, in this case.
Whichever baking pan you use, make sure to thoroughly grease the bottom and sides with butter or cooking spray. Now, follow the steps below to prepare your semolina cake the Macedonian way:
- Make the simple syrup. I like to do this first, so it has time to cool. Combine equal parts water and sugar in a saucepan, and add the lemon juice and orange peels. Bring it to a boil, and then simmer for 5 minutes. Take the pot off the heat and let it cool completely.
- Mix the dry ingredients. Next, whisk the flour, semolina, and baking powder in a bowl.
- Combine the wet ingredients. Cream the butter and sugar together. Then, mix in the egg yolks one at a time until the batter is smooth and combined. Add the vanilla, then the lemon zest.
- Add the dry ingredients. Then, on low speed, gradually add the flour mixture to the wet ingredients, ½ cup at a time. Once that’s smooth, slowly mix in the milk.
- Add the egg whites. First, beat the egg whites in a clean bowl with a pinch of salt. Whip until they form stiff peaks. Then, gently fold the egg whites into the cake batter using a spatula.
- Bake the cake. Spread the cake batter into a well-greased springform pan. Now, bake the semolina cake at 350ºF for 35-40 minutes, until a tester comes out clean.
Add the Simple Syrup, Cool, and Serve
After baking, place the cake on a wire rack and let it cool for 10 minutes before you finish it off with simple syrup:
- Cut the cake. Using a sharp knife, cut the cake into diagonal, diamond-shaped slices. You could also cut it into squares.
- Pour over the syrup. Next, slowly pour the cooled citrus syrup over the warm cake. Allow the cake to cool completely.
- Garnish and serve. Give the semolina cake a light dusting with powdered sugar if you’d like. Lastly, release it from the pan and serve!
How to Store
- Refrigerate. To store the cake, wrap it in plastic or foil, or keep it in an airtight container. It’ll last in the fridge for 3-4 days. It’s best to bring the cake back to room temperature for serving.
- Reheat. If you would like to warm up your ravanija, microwave it for a few seconds at a time until warm, but not piping hot.
- Freeze. You can freeze this cake either whole or in slices for 2 to 3 months. Double-wrap the cake in plastic wrap to protect it from freezer burn. When you’re ready to serve, thaw the cake at room temperature or overnight in the fridge.
