In a saucepan, combine the water, sugar, orange peel, and cinnamon stick.

Bring the mixture to a boil, then turn it off after 2 minutes.

Remove from heat and allow the syrup to cool completely while you prepare the cake.

Separate the egg whites from the yolks and place them in two separate mixing bowls.

Add the sugar to the egg whites and beat until stiff peaks form.

In the bowl with the egg yolks, whisk together the Greek yogurt, orange juice, melted butter, and vanilla extract until smooth and well combined.

Gently fold the egg yolk mixture into the whipped egg whites.

Sift the flour, semolina, baking powder, and salt directly into the bowl with the egg mixture.

Gradually fold everything together until fully combined, being careful not to overmix.

Preheat your oven to 160°C (fan-forced).

Grease the bottom and sides of a 32 x 22 cm rectangular baking pan with butter, then lightly dust with semolina, shaking out any excess to prevent sticking.

Pour the batter into the prepared pan, spreading it evenly. Use a skewer to gently mix the batter around, ensuring any air bubbles are broken. Then tap the pan on the counter to release any remaining trapped air bubbles.

Bake the cake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.

Once the cake is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake.

Let your Ravani rest for a few hours to absorb the syrup fully and cool down before serving.