A variation of the traditional ‘Ravani’ (semolina based syrupy cake). Aromatic, light and fluffy with a wonderful lemony aroma. Best enjoyed with a scoop of vanilla ice cream and a strong cup of Greek coffee.

 

Makes one 28-cm (11-inch) cake

Cooking time: Approx. 1 hour

 

Ingredients for the Cake

• 200g butter (room temperature)
• 1 ½ cups sugar
• 5 eggs (yolks & whites separated)
• 250g sheep’s yoghurt
• 3 cups all purpose flour
• 1 cup fine semolina
• 1 ½ teaspoons baking powder
• Zest of 2 lemons
• ½ teaspoon vanilla extract

 

Ingredients for the Syrup

• 3 cups sugar
• 2 ½ cups water
• 1 small cinnamon stick
• Juice of 2 lemons

 

Method

• Pre-heat oven to 180°C (356°F)
• Grease a 28-cm (11-inch) round metal or glass cake pan with butter and set aside
• Put the butter and sugar into a large bowl and mix until the mixture becomes fluffy (5-10’)
• In a separate bowl, beat the egg whites until they form a thick meringue
• Going back to the butter and sugar mixture, add the egg yolks, yoghurt, vanilla extract, and lemon zest and mix for 2-3’
• In a 3rd bowl, add the flour, semolina, and baking powder and mix
• Gradually add the egg yolk mixture and egg white mixture (in turns) to flour & semolina mixture, mixing with a spatula until you have a fluffy, well combined texture
• Pour cake batter into tin, lower the oven temperature to 175°C (347°F) and bake for approx. 1 hour

 

Now let’s make the syrup (make sure you do this while cake is baking in order for it to have cooled down once cake is out of oven)

 

• Put the water, cinnamon stick and sugar into a medium sized pot and over high heat (whilst mixing) bring to a boil
• Add the lemon juice, reduce heat and simmer (keep stirring) for about 5 more minutes
• Set aside and let it cool

 

When the cake is ready, remove from oven..

 

• Let it stand for 5’
• With a sharp knife, score the cake with diagonal lines in one direction, then in the opposite direction to form a diamond pattern
• Pour the cooled syrup over the still warm cake
• Cool completely before serving

 

This cake will keep at room temperature for about 5 days or in the refrigerator for 10 days