Ravani - Moist Semolina Cake
Kathy TsaplesIngredients:
- 1 cup semolina
- 1 cup almonds, blanched, toasted and roughly chopped
- 2 cups self raising flour, sifted
- 2 tsp baking powder
- Rind of 1 lemon
- 6 eggs
- 250g butter at room temp
- Juice of 2 oranges
- 2 tbsp cognac or brandy
- 1 cup of caster. Sugar
- Shredded coconut as garnish
Syrup
- 1 wedge of lemon
- 3 ½ cups water
- 3 cups sugar
Method:
- Preheat your oven to 175 ̊C.
- Make the syrup by bringing the sugar, water and lemon wedge to a boil, then simmering for 10 minutes. Take the syrup off the heat and cool down completely.
- To begin making the cake, cream the butter with the sugar using the paddle-wheel attachment of the electric mixer. Add the eggs one at a time, then the lemon rind.
- Reduce the mixer’s speed and add the orange juice and cognac.
- Combine the semolina and the baking powder. Slowly add the self-raising flour to the mixing bowl, followed by the combined semolina and baking powder.
- Mix in the almonds.
- Thoroughly butter and flour a square cake tin, then pour in the mixture.
- Bake for approximately 45 minutes.
- Once the cake is ready, take it out of the oven and pour the cold syrup over the hot cake. Cover with a tea towel for about an hour, allowing the cake to soak up the syrup.
- Cut into squares and garnish by sprinkling shredded coconut on top.
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