“Ravani Cake”
(Cake with lemon syrup)
By Angela Beretti
E’ Class
Ingredients:
1 cup of
fine semolina flour
1 cup of
self-raising flour (farina)
6 eggs
1 cup of
sugar
4
tablespoons of milk
3 tubes of
vanilla powder (or 1 teaspoon extract)
a pinch of
salt
for the
syrup:
21/2 cups of sugar
4
tablespoons fresh butter
2
tablespoons of lemon juice
1 teaspoon
of lemon zest
Butter a
baking tray of 30cm in diameter and set it aside. Preheat the oven at 175̊C.
Put the eggs and the sugar in your mixer bowl and whisk them for 10 minutes, or
until white and fluffy. Keep on mixing and pour in slowly the milk, then the
self-raising flour and finally the semolina flour, the vanilla and the salt.
Pour the mixture in the baking tray and immediately put it in the oven. Let it
bake for about 45 minutes or until it forms a golden surface, then check with a
knife if it is ready.
Take it out of the oven and cut it in diamond-shaped
pieces. Let it cool in the tray. Meanwhile, prepare the syrup. In a saucepan,
boil the sugar and the water for about 5 minutes. Add the butter, the lemon
juice and the zest, and while it is still hot, drizzle the cake carefully in
small doses with a tablespoon. Let it cool down completely and absorb the
syrup.
The “Ravani” cake is ready to eat!
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