RAVANI

Ingredients

For the mix:
1 kg (4 teacups) of coarse semolina
24 eggs
3 water glasses of sugar
6 vanillas
1 packet of baking powder
1 raki glass of cognac
1 teacup of margarine, or butter, or sunflower oil
1 cup of orange zest
1 teacup of finely ground and roasted walnuts or almonds
For the syrup:
6 water glasses of sugar
8 water glasses of water
6 vanillas
juice of a lemon and its peel, cut into 4 pieces

Execution

1.In a similar bowl, beat the egg whites until they become meringue.
2.In another bowl, beat the yolks with the sugar and butter until they become a paste.
3.Then add all the ingredients into the meringue, plus the yolks.
4.Mix well and finally add the semolina.
5.Mix well and pour the whole mixture into a buttered baking pan, taking care to spread it evenly.
6.Bake in the oven for 45´, until it rises and browns well.
7.When cooked, cut into pieces of your choice, according to size and shape, before syrupinging.
8.While the ravani is cooking, prepare the syrup.
9.In a pot, add all the ingredients and boil a little, for 5´, taking care not to thicken.
10.Remove the lemon peels and while it is hot, add it to the similarly hot ravani.
11.Cover with a cloth until it cools down.
12.It is served cold or hot, garnished with various flavours of our choice, fruits, sweets, coconut, pistachio, etc.
13.Tip:
14.Dissolve the vanilla and baking powder in a little cold water before adding them.
15.The syrupinging is done slowly and not abruptly because it will spoil the crust on the surface, opening holes.
16.If you don't like butter or margarine, or sunflower oil, you can skip them. No problem.
17.It is also made with flour half and half with semolina, instead of plain semolina.
18.A special taste is achieved by adding some yoghurt, 300 grams, to the mixture with the yolks.
19.There is a special taste if you add grated coconut to the mixture.
20.Alternatively, if you bake it in a suitable pan, you can easily make an impressive cake without cutting it into pieces beforehand. When the ravani is syrupy and well cooled, turn it out onto a cake tin and decorate it as you wish (with chocolate, various icing, coconut, cream, fruit, spoon sweets, etc.).
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