Ravani Cake

Directions for the Syrup:

Put all the syrup ingredients (sugar, water, lemon) into a small saucepan and stir over high heat. Boil it for 5 minutes stirring constantly.

Remove pan from the heat and stir in two tablespoons of butter. Allow the buttery syrup to cool completely.

Directions for the Cake:

Preheat the oven to 325 degrees with the rack in the middle of the oven.

Combine the flour, semolina flour, and baking powder into a bowl and mix well. In a mixer beat the egg and sugar until they are foamy and puffy (about 4-5 minutes). Add the vanilla. With the mixer running, alternately add some of the milk and some of the flour mixture just until all have been combined into a batter.

Butter a 9x13” cake pan very well. Pour the batter into the buttered cake pan and bake for about 40 minutes until the Ravani turns golden and comes off the walls of the pan.

Remove the Ravani from the oven. Slowly poor the ALL of the cold syrup over the hot Ravani and let the cake cool completely for 2-24 hours. Cut and serve.

INGREDIENTS for the Syrup:

• 2 cups (500 gr.) water

• 440 gr. sugar

• Hint lemon juice

• 80 gr. butter

INGREDIENTS for the Cake:

• 200 gr. sugar

• 6 eggs

• 1 teaspoon of vanilla

• 1 tbsp baking powder

• 130 gr. of baking flour

• 160 gr. of semolina flour

• 1 ¾ cups (110 gr.) milk