Pumpkin Spice Ravani (Semolina Cake)

Описание: get the recipe here: https://www.dimitrasdishes.com/pumpki...

Ingredients
The Dry Ingredients:
1 and 1/2 cups (265g) fine semolina flour
1 and 1/2 cups (224g) all-purpose flour
3 teaspoons (14g) baking powder
the zest of an orange
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
The Wet Ingredients:
5 eggs at room temperature
1 cup granulated sugar
1/2 cup light olive oil
1 teaspoon pure vanilla extract
1 and 1/4 cup (15oz/425g) cooked pumpkin puree
The Syrup:

juice of 1 orange
1 and 12 cups granulated sugar
1 and 1/2 cups water
1 cinnamon stick
1/2 cup honey
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C.

Lightly grease a 9 by 13-inch (23 by 33cm) baking pan.

Combine the dry ingredients in a bowl and whisk them together.

Make the syrup: combine all of the syrup ingredients (except the honey and vanilla) in a saucepan and bring to a boil. Reduce the heat to low and cook for 8 minutes so that the sugar dissolves and the cinnamon flavor infuses the syrup. Remove from heat and add the vanilla and honey. Set aside.


Add the eggs and sugar to the bowl of a tabletop mixer that has been fitted with the whisk attachment. Whisk on high speed for 5 minutes until thick and voluminous.

Turn the mixer off and add the vanilla, oil, and pumpkin puree. Beat until incorporated.

Add the flour mixture and beat on low speed until incorporated.

Transfer the batter to the prepared pan and smooth the top.

Bake on the center rack of the preheated oven for about 30-35 minutes. A toothpick inserted into the center of the cake should come out clean and dry. If the cake is still moist in the center bake it 5 minutes longer.

Run a knife around the sides of the cake to release it from the pan. Poke the cake all around with a toothpick and pour the syrup over the cake. Set aside to cool completely.

Slice into serving pieces and serve with Greek coffee. Kali Orexi!


leftovers will keep fresh store in an airtight container in the refrigerator up to a week.

Notes
Substitute 1 tablespoons pumpkin spice for the cinnamon, cloves, nutmeg, and ginger

optional add-ins:

ground pecans or walnuts
raisins or cranberries
Topping suggestions:

ice cream
homemade whipped cream
ground pistachios
Make some extra syrup to serve alongside the cake.


The color of the cake will vary depending on the color of the pumpkin puree.

If using canned pumpkin make sure that it is pure pumpkin and not pumpkin pie filling.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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