RAVANI (CREAM OF WHEAT CAKE)
Make and share this Ravani (Cream of Wheat Cake) recipe from Food.com.
Provided by luvcookn
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the butter with 1/2 cup of sugar until light and fluffy.
- Beat in the egg yolks 1 at a time.
- Add the vanilla and orange rind.
- Stir in the flour, farina and almonds.
- Beat the egg whites until stiff.
- Gradually beat in 1/2 cup of the sugar, until meringue is very stiff.
- Fold into the batter along with the baking powder.
- Turn the batter into a greased 10"x14" baking pan.
- Bake for 35-40 minutes, or until tester comes out clean.
- Cool to room temperature in the pan.
- Make the syrup by combining water, lemon juice, remaining 3/4 cup sugar, cinnamon sticks and cloves in a small saucepan.
- Place over medium heat.
- Bring to a boil and boil for 5 minutes.
- Strain and discard spices.
- Add Grand Marnier.
- Spoon a little of syrup over each serving.
Nutrition Facts : Calories 506.2, Fat 24, SaturatedFat 12.9, Cholesterol 196.9, Sodium 126, Carbohydrate 65.2, Fiber 1.3, Sugar 35.6, Protein 8.6
CREAM OF WHEAT CAKE
Strange as it may sound, this cake tastes wonderful. I fell in love with a cake called basbousa while staying in Jordan, and couldn't find semolina anywhere here back home in the states, so I made up my own version using cream of wheat, when I remembered having cooked semolina the same as I did cream of wheat back home. Jordanians don't have cream of wheat. Funny how we miss things only when we don't have them.
Provided by alAmira
Categories Dessert
Time 45m
Yield 28 serving(s)
Number Of Ingredients 12
Steps:
- Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
- Grease a 8x12 inch pan and fold the batter into it evenly.
- Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
- Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
- Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
- Add the lemon juice.
- Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
- When the cake is cooled, cut as desired.
- We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
- If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.
NAMURRAH OR CREAM OF WHEAT CAKE
This is the easiest cake imaginable! Try it if you're looking for a low-fat cake or if (like me) you're wondering when the Cream of Wheat will ever get used up. The texture is like a muffin merged with pudding. It's different than most cakes but well worth trying. I thought of Najwa's Basbousa #12957 when I saw this in the Arab section of RecipeLand. Both are similar but this version has a thicker syrup and calls for Cream of Wheat and yogurt rather than semolina and buttermilk. The almonds on top are a nice touch. I like both recipes and personally think its best to bake them a day ahead so the syrup can thoroughly permeate the cake. It's great with coffee or tea--if you're concerned about fat in your diet, try this and you might not miss those high fat coffee cakes!
Provided by TommyGato
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe).
- In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended.
- Pour into prepared cake pan and sprinkle with almonds.
- Bake about 30 minutes, or until golden brown.
- While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence).
- When cake is still warm, pour syrup over top.
- Serve warm or cold.
Nutrition Facts : Calories 362.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.3, Sodium 101.1, Carbohydrate 75.4, Fiber 1.8, Sugar 52.3, Protein 5.7
REVANI
Steps:
- To make the syrup:
- Bring sugar, water, and lemon juice to a boil, simmer 15 minutes. Cool.
- To make the cake:
- Beat the egg yolks, sugar and lemon rind with an electric beater for 5 minutes or until pale yellow. Wash and dry the beater.
- Fold the semolina and flour into the beaten yolks until well blended. Set aside.
- Beat the egg whites with the clean beater until stiff. Alternate gently folding the egg whites and the melted butter into the yolk and flour mix.
- Pour batter into a well greased and floured 9x12 inch or 10x12 inch baking pan. Bake in a preheated 350°F oven for 40 minutes, or until a pick inserted in the center comes out clean.
- Pour the syrup over the hot cake. Let it stand for several hours until the syrup is absorbed and the cake is cool.
- Cut the cake into squares. Serve with whipped cream and sprinkle nuts on top.
CREAM OF WHEAT CAKE (BASBOOSA)
This is a traditional Middle Eastern sweet made of semolina flour (what Americans call Cream of Wheat), yogurt and coconut, baked then soaked in either a rosewater (traditional) or lemon scented syrup. Don't let the ingredients put you off. It tastes nothing like what you'd expect. Moist, balanced sweetness, addictive.
Provided by Deb Wolf
Categories Bar Cookie
Time 1h5m
Yield 64 1
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degees F (175 degrees C). Grease an 8 inch square baking dish.
- In a large bowl, mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until all is well moistened, but not runny. It should be the consistency of brownie batter. If it's too dry, add a little more milk.
- Spread into prepared baking dish, smooth the top.
- Bake 45 minutes until golden brown.
- While it is baking, make the syrup: Combine the water and sugar, bring to a boil and boil for at least 5 minutes. You can do this on top of the stove or in the microwave.
- When it is finished baking, pour the syrup over the hot cake and place back into the oven for 5 minutes or until the syrup has been fully absorbed.
- Allow to cool to room temperature before serving.
Nutrition Facts : Calories 59.6, Fat 1.4, SaturatedFat 1, Cholesterol 2.5, Sodium 14.5, Carbohydrate 11, Fiber 0.3, Sugar 7, Protein 0.9
RAVANI CAKE
This is a Greek Cake recipe that is a favorite of my youngest daughter, my best friend, and our Art Group members. I am often asked to bring this to the group for our refreshment table, and it is often requested by my family and friends. I hope it becomes part of your personal recipe collection. Enjoy!
Provided by Barbara Daskal
Categories Cakes
Time 50m
Number Of Ingredients 16
Steps:
- 1. Preheat Oven to 350 degrees
- 2. Cake Directions
- 3. In large mixing bowl, cream butter.
- 4. Add sugar and egg yolks and beat until smooth and creamy.
- 5. Add vanilla and almond extracts, mix together.
- 6. Add flour and farina, mix together until blended.
- 7. Fold in unbeaten egg whites for 1 minute. Add chopped nuts and blend.
- 8. Pour mixture into 9x12 greased baking pan.
- 9. Bake in 350 degree oven for 30 minutes..
- 10. Pour syrup over cooled cake slowly.
- 11. Sprinkle with cinnamon
- 12. Slice into diamond shaped pieces and ENJOY!
- 13. Syrup Directions
- 14. In a 6 cup sauce pot, add all syrup ingredients except for Rum or Amaretto.
- 15. Bring syrup mixture to boil, then simmer for 5 minutes.
- 16. Add ¼ cup to ½ cup of Amaretto, or Rum to the syrup. Continue to simmer for an additional 5 minutes.
- 17. Let syrup cool for about 5-10 minutes. Pour syrup slowly over the Ravani. Tilt pan side to side spreading the syrup evenly.
- 18. Sprinkle the top with cinnamon. Slice the cake in diamond shaped pieces and enjoy!
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