#6 Simple Greek Desserts
Ravani
1 lb sweet butter,
softened
2 c. sugar
12 eggs (room temperature)
2 c flour
1 1/2 c farina or cream of wheat
2 T. baking powder
Preheat oven to 350
degrees. Cream butter
in mixer until fluffy. Lower
mixer speed and add sugar gradually. Add
eggs one at a time beating after each addition. Sift flour with baking powder
and fold in gently. Carefully
fold in farina and pour batter into a well-greased 12 x 15 pan. Spread slightly higher along sides of pan.
Bake for 40-45 minutes or until cake springs back and is done in center.
While Ravani is baking, prepare simple syrup. Combine 5 cups water, 5 cups sugar, and one
tablespoon of vanilla. Simmer for 40 minutes. Remove cake from oven, and pour
hot syrup over hot cake. Cover with foil and allow to cool.
Rizogalo - Rice
Pudding
2 quarts of whole milk
3/4 c rice
1 c sugar
3 eggs (room temperature)
1 tsp. Vanilla
Cinnamon
Bring milk to a boil watching carefully so it does not scorch or boil over. Add the rice and
cook stirring constantly until done--about 20-30 minutes. In a separate bowl, beat eggs until
fluffy. Add sugar and vanilla. Add a little of the milk rice mixture into
the beaten eggs. Pour the egg mixture
into the rice mixture and continuing to beat at a slower pace so the eggs will
cook. Pudding will thicken as eggs cook. Constantly stir the mixture and when
mixture thickens, remove from heat. Pour
into serving dishes and sprinkle with cinnamon. Cool before storing in refrigerator.
Source: Adapted from Greek Gourmet Treats – A Collection of
Recipes by Saints Mary & Martha Philoptochos
Society, St. George Greek Orthodox Church,