Ravani is a delicious classic dessert of Greek cuisine. Essentially it is a syrupy cake and by adding the almond it is made delicious and unique.
The syrup is light, and makes it as sweet as it should be, flavored with lemon, which gives it a touch of citrus freshness and flavor.
The syrup is light, and makes it as sweet as it should be, flavored with lemon, which gives it a touch of citrus freshness and flavor.
| work: 45′ | time: 01h:30′ | easy: |
Ingredients (8 servings)
|
Separate the yolks from the egg whites. Beat the egg whites to firm meringue. Place the bowl in the refrigerator to wait.
Put the almonds in hot water for 5′ and peel them. Cut them in two, lengthwise. Set aside to wait. You will need them for the final layer. |
 In a another large bowl put the vegetable oil, the sugar and whisk briefly with hand mixer or french whip. Add the zest of lemon. |
Add the egg yolks one at a time, beating constantly for 3'-4'. |
Put the flour into a bowl and mix with the salt and baking powder. Add the sifted flour to the mixture of eggs… |
 … alternately with milk. Mixing everything, until the flour is fully integrated. |
Add the semolina… |
… and ¾ of the almonds. |
 Finally we integrate the meringue in the mixture, stirring gently with circular movements from the bottom up. |
Grease a round nonstick pan Ø 26-28 cm/ and pour in the mixture. Sprinkle with the remaining almonds over the surface of the dessert. Bake in preheated oven at 180°C/ 350°F/ Gas 4 for 45'-50 '. |
Syrup
n a small saucepan boil the water and add the sugar, lemon peel and juice. Boil for 5′. |
 When the cake is baked, let it cool and pour the warm syrup piecemeal on the cake to absorb it. Serve and enjoy. |
On the "Recipes" page in the category Desserts you can find more recipes for cakes and muffins.
