Ravani

A traditional sponge-like cake, soaked in fragrant syrup from the Northern town of Veria.

This is our Chef’s; Thomas Ntinas, grandma’s recipe, so the ingredients are measured not in grams or ounces but in mugs! So grab a decent sized tea mug and measure away!

Preparation time: 45mins
Serves: 12 pieces

For the cake:
4 eggs
½ cup vegetable/sunflower oil
½ cup sugar
½ cup yogurt
1 cup coarse semolina
1 cup flour
1 sachet baking powder
1tsp little soda
Lemon rind
1tsp vanilla essence or 1 vanilla pod

For the syrup:
3 mugs water
3 mugs sugar
1tsp vanilla
the juice of a lemon

For the cake:
Mix well all the ingredients in a bowl. Line a rectangular oven dish with butter and pour the mix into the tray making sure it is evenly spread. Bake in a preheated oven at 180C for 25-30mins. Remove from the oven and allow it to completely cool. Once this is done, pour the hot syrup over the cake. The syrup should be almost completely absorbed, leaving a layer at the bottom keeping the cake moist. Cut in pieces and serve either immediately or let it chill in the fridge for a couple of hours.

You can keep it up to a week in the fridge, but make sure you’ve got it covered so it doesn’t dry.

For the syrup:
Mix all the ingredients and boil for 7mins – make sure when the hot syrup is poured, the cake is cool

By |2018-07-04T17:07:59+00:00February 15th, 2016|Recipes|
DON’T MISS OUT!
Subscribe To Our Newsletter
Be the first to get news of our upcoming wine and olive oil tastings, supper clubs and product offers straight to your email inbox.

Give it a try, you can unsubscribe anytime.
Please review our Privacy Policy for further information.
close-link