Ravani with yogurt from Veria

Ravani with yogurt from Veria
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  • Complexity: easy

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

    1. 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. 

    2. 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. 

    3. Add the yolk mixture and the powdered almonds to the yogurt mixture and combine. finally add the meringue, mixing carefully. 

    4. empty the mixture into a greased baking tin and bake in a preheated oven at 200C for 30 minutes. 

    5. For the syrup: boil the water, sugar, and lemon juice for 5 minutes. 

    6. 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.