Ravani – Greek Lemon Sponge Cake Recipe

Ravani – Greek sponge cake with lemon

You can top your cake with pistachios, walnuts, slivered almonds, pecans, or any nut of your choice – or you can leave it as is.

Plus, if you’re not a fan of lemons, oranges are a great substitute!

Ingredients →

– 6 eggs
– 1 x cup caster sugar
– 1 x cup of fine semolina
– 1 x cup of self-rising flour
– 1 x tablespoon of vanilla sugar
– 4 x tablespoons of whole milk
– 1 x tablespoon of baking powder
– 1 x lemon, crushed and juiced
– 1/4 cup pistachios and fresh lavender to garnish (optional)

For the syrup →

– 3 x cups of caster sugar
– 3 x cups of water
– 1 x lemon, crushed and juiced
– 1 x tablespoon of honey

Ravani - Greek sponge cake with lemon
Ravani – Greek sponge cake with lemon

Method →

– Preheat the oven to 180 degrees Celsius.
– Grease a 28 cm round or square mold and line it with baking paper.
– Beat the eggs and sugar with an electric mixer for 5 minutes, or until they become light and fluffy.
– Add the milk, the ground lemon and the vanilla sugar and mix for a few more minutes. Slowly add the flour, lemon juice, semolina and baking powder and beat for a few more minutes.
– Pour into a cake tin and bake for 35 to 40 minutes.
– Meanwhile, for the syrup add the sugar, water, lemon juice, lemon zest and honey to a medium saucepan and simmer for 6 minutes.
– When the cake is ready, pour the syrup all over the cake.
– Garnish with pistachios and lavender.

*Recipe and image of flavors and flair

The GCT team

This article was researched and written by a member of the GCT team.

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