Ravani

Ravani

By
From
A la Grecque
Serves
20
Photographer
Mark Roper

This cake is a local speciality from Kosta’s village in Greece. This recipe makes a large 30 cm x 20 cm cake that will serve about 20 people. You can quite happily halve the quantities and make it in a 20 cm spring-form cake tin.

When drenched with syrup it will be quite wet.

Ingredients

Quantity Ingredient
4 eggs
450g caster sugar
250ml plain yoghurt
1 teaspoon vanilla essence
450g plain flour
2 teaspoons baking powder
450g fine semolina

Syrup

Quantity Ingredient
1 litre water
850g sugar
1 lemon, juiced and zested

Method

  1. Preheat the oven to 180ºC and grease a 30 cm x 20 cm ovenproof dish.
  2. Combine the eggs and sugar in an electric mixer and beat until pale and creamy. Add the yoghurt and vanilla and beat gently until incorporated.
  3. Sift the flour and baking powder together and fold into the egg mixture. Stir in the semolina. Spoon into the ovenproof dish and bake for 40 minutes, or until cooked.
  4. While the cake is baking, make the syrup. Combine the sugar, water, lemon juice and zest in a heavy-based saucepan. Heat gently to dissolve the sugar then increase the heat and bring to the boil. Simmer for 30 minutes then remove from the heat and leave to cool slightly.
  5. Cut the cake into 6 cm x 3 cm portions while still in the dish. Pour the warm syrup over the warm cake. Serve with ice cream.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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