Nothing is more delightful than a light and fluffy Greek lemon sponge cake (Ravani) with a dollop of natural Greek yoghurt or vanilla bean ice cream on the side to satisfy a sweet tooth!
You can garnish your cake with pistachios, walnuts, flaked almonds, pecans or any nut of your choice- or you can leave it as is.
Also, if you aren’t a fan of lemons- oranges are a great substitute!
Ingredients →
- 6 x eggs
- 1 x cup caster sugar
- 1 x cup fine semolina
- 1 x cup self-raising flour
- 1 x tablespoon vanilla sugar
- 4 x tablespoons of full cream milk
- 1 x tablespoon baking powder
- 1 x lemon, grind and juice
- 1/4 cup pistachios & fresh lavender to garnish (optional)
For syrup →
- 3 x cups caster sugar
- 3 x cups of water
- 1 x lemon, grind and juice
- 1 x tablespoon honey
Method →
- Preheat the oven to 180 degrees Celsius.
- Grease a 28cm round or square tin and line with baking paper.
- Beat the eggs and sugar with an electric mixer for 5 minutes, or until they become light and fluffy.
- Add milk, lemon grind, and vanilla sugar and mix for a few more minutes. Slowly add flour, lemon juice, semolina and baking powder and beat for another few minutes.
- Place in a baking tin and bake for 35 to 40 minutes.
- In the meantime, for the syrup, add sugar, water, lemon juice, lemon rind and honey in a medium saucepan and simmer for 6 minutes.
- When the cake is ready, pour syrup over the entire cake.
- Garnish with pistachios and lavender.
*Recipe and image by flavours and flair
