Ravani with yogurt from Veria
Ingredients
- Makes 20 slices:
- 1/2 cup coarse semolina
- 1/2 cup all purpose flour
- 2 cups yogurt
- 1/2 tsp baking soda
- 1 cup sugar
- 1 cup melted butter
- 6 eggs
- peel of 1 lemon
- 1/2 cup powdered almonds
- 20 whole almonds, unsalted
- For the syrup:
- 3 cups sugar
- 3 cups water
- juice of 1/2 lemon
Directions
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In a bowl, mix half the sugar with the semolina. In a separate bowl, add the yogurt, baking soda and lemon peel, then add to the semolina mixture. Leave to rest for 1 hour.
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In a mixer, beat the butter with the rest of the sugar and egg yolks until frothy and smooth. Beat the egg whites into a meringue.
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Add the yolk mixture and the powdered almonds to the yogurt mixture and combine. finally add the meringue, mixing carefully.
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empty the mixture into a greased baking tin and bake in a preheated oven at 200C for 30 minutes.
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For the syrup: boil the water, sugar, and lemon juice for 5 minutes.
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Leave the cake to cool a little, then pout the warm syrup over it. Place back into the oven and bake for a further 10 minutes until the top has caramelized. Remove from the oven and let it basorb all of the syrup. cut into slices, placing a whole almond at the centre of each slice.
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