Greek Ravani Cake

Step 1

Set the oven to 350°F and wait for the indicator light or beep to confirm it has finished heating, about 10 minutes.

Step 2

Grease a 9-by-13-inch baking pan with a light coating of butter or oil, making sure the bottom and all four sides are covered.

Step 3

In a small bowl, whisk together the semolina flour, all-purpose flour, and baking powder until no lumps remain.

Step 4

In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until the mixture looks light, pale, and fluffy, about 3 minutes.

Step 5

Add the eggs one at a time, beating well after each addition until fully combined, about 30 seconds per egg.

Step 6

Add half of the flour mixture to the butter mixture and stir gently with a rubber spatula until just combined, about 20 strokes.

Step 7

Pour in the yogurt and stir gently until just blended, about 15 strokes.

Step 8

Add the remaining flour mixture and stir gently until no dry flour streaks remain, about 20 strokes—do not overmix.

Step 9

Pour the batter into the prepared pan and smooth the top with a rubber spatula so it is level.

Step 10

Place the pan in the preheated oven and bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 30 minutes.

Step 11

While the cake bakes, pour the honey and water into a small saucepan and set it over medium heat.

Step 12

Add the cinnamon stick and stir gently for about 30 seconds until fragrant.

Step 13

Remove the pan from heat and stir in the fresh lemon juice until blended.

Step 14

Set the syrup aside to cool for at least 5 minutes—it should still be warm when you pour it over the hot cake.

Step 15

Remove the baked cake from the oven and immediately pour the warm syrup evenly over the entire surface, allowing it to soak in.

Step 16

Press one whole clove into the center of each of the nine cake squares (in a 3-by-3 grid pattern) while the cake is still warm.

Step 17

Allow the cake to cool in the pan for 15 minutes before serving, so the syrup fully absorbs.