Ravani (Greek Semolina Cake) with Fig and Watermelon (Chryssanthi Kavazi)

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Ravani (Greek Semolina Cake) with Fig and Watermelon (Chryssanthi Kavazi)

The perfect ravani (greek semolina cake) with fig and watermelon (chryssanthi kavazi) recipe with a picture and simple step-by-step instructions.


  • 120 g Flour
  • 150 g Semolina
  • 5 Pc. Eggs
  • 100 ml Olive oil
  • 100 g Sugar
  • 3 tsp Baking powder
  • 1 Pc. Organic orange
  • Round baking pan, 12 cm
  • 3 tbsp Butter for the baking pan
  • 1 Pc. Orange


  • 250 g Sugar
  • 250 ml Water
  • 1 shot Ouzo
  • 2 Pc. Lemons
  • 3 tbsp Honey
  • 3 Pc. Figs
  • 1 pinch Ras el Hanout
  • 150 g Watermelon
  • 150 g Cream cheese
  • 1 Pc. Organic lemon, juice and zest
  • 3 Pc. Mint twig tips
  1. Preheat the oven to 175 degrees. Mix the flour, semolina, eggs, olive oil, sugar and baking powder well with the kitchen mixer.
  2. Wash the orange with hot water. Use a fine grater to thinly slice the orange peel and then squeeze out the juice. Add both to the batter and stir in well.
  3. Grease a round baking pan (12 cm diameter) and pour the batter into it. Bake in the preheated oven at 175 degrees on the middle rack for about 15 minutes, until the cake is golden brown on the surface and no longer sticks to the wooden skewer.
  4. While the cake is in the oven, the syrup is boiling. To do this, put the sugar with the water, ouzo and the juice of 2 lemons in a saucepan, dissolve while stirring and bring to the boil.
  5. Soak the finished cake with the syrup.
  6. Heat honey in a small saucepan. Quarter the figs, drizzle with the heated honey and sprinkle some ras el hanout over the figs.
  7. Cut the watermelon into slices approx. 2 cm thick. First cut out with an approx. 3 cm and then again with a 2 cm diameter round cutter.
  8. Mix the cream cheese with the lemon and zest of the lemon and pour into the inside of the watermelon cylinder. Decorate with mint.
  9. 9 Image rights: Wiese Genuss
ravani (greek semolina cake) with fig and watermelon (chryssanthi kavazi)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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