Posted by Lisa Cosma on January 18, 2000 at 18:23:11:
In Reply to: Need recipe for a Greek cake "Ravani" posted by Annette on January 17, 2000 at 18:48:13:
: I had this delicious, moist sponge cake in a greek restaurant that had nuts on the bottom of it. The waiter said it was called Ravani. I would love to get a recipe for it that includes MEASUREMENTS and pan size needed etc. Thanks a million! Please respond to Recipes40@aol.com. Annette
Almond Cake in Honey Syrup
100grams/4 ounces of butter or margarine
225 grams/8 ounces caster sugar
4 eggs lightly beaten
100 grams/4 ounces ground almonds
1 teaspoon ground cinnamon…more if you like it
225grams/8 ounces fine semolina
225grams/8 ounces caster sugar
300 mils / ½ pint water
3 tbs lemon juice
50grams/2 oz blanched almonds split
Cream the butter and the sugar together until soft and creamy. Beat the eggs into the mixture, then add the ground almonds, cinnamon and semolina.
Line an 18 x 28 cm Swiss/jelly roll tin with greased paper, allowing the paper to stand about1 inch higher than the tin.
Spread the mixture in the tin, decorate with the split almonds, and bake for about 1 hour. (180C/Gas 4/ 350F).
Prepare the syrup.
Dissolve sugar and water in a pan and then add the lemon juice and bring to the boil. Simmer for about 5 minutes until reduced slightly. You can add lemon zest if you wish or even a cinnamon stick.. Some people add orange zest too.
Remove the pan from the heat and allow to cool slightly.
Cut the cake into squares and then pour over the syrup.
Serve when cooled…if it lasts that long!! This is nice without the syrup too.
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