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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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One of my favored dessert…In fact there are many ways to make Ravani cakes and I almost tried them all…I will post the rest of them later on…I have to mention that this is of Greek origin. Ingredients:
1/2 lb. butter |
5 eggs, room temperature |
3/4 c. sugar |
1 c. semolina |
1 c. flour |
2 tbsp. baking powder |
1/4 tsp. salt |
1 tsp vanilla |
1/4 cup blanched almonds |
Directions:
1. Grease a 26cm cake pan and preheat oven to 350F. Sprinkle almonds over the pan.
2. Mix butter and sugar well. Add eggs one at a time, mixing well. Add vanilla. Add semolina gradually and continue to mix. Sift dry ingredients and beat. Bake for 40 minutes.
3. SYRUP:
4. 2 c. sugar
5. 2 c. water
6. Dissolve sugar in water over medium heat and boil for 6-7 minutes. Cool slightly and pour over cake. When cold, flip in the serving dish and cut into diamond shaped pieces or wedges.
7. N.B Making the syrup is the most important step in making a good ravani cake…I made my best to take a picture of the right consistency and how you know that the syrup is done….Follow the pictures, use your fingertips and touch a drop of the syrup, open your fingertips again. If you have an uncut trace , then it is done and take it out of heat and let cool…
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