Ravani poured with mastic-flavoured syrup - An elegant twist to the classic dessert

Another version of the traditional fluffy dessert from Veroia region of Northern Greece. The taste and aroma of the mastic gives a very interesting twist to it. If you can not find a mastic liqueur you can use the dried mastic "drops", breaking them into powder in a mortar along with a bit of sugar to help it not to stick

Ingredients (for 16 portions):
6 eggs
180gr. of fine semolina flour
140gr. of caster sugar
100gr. of all purpose flour
1-2 tbsp of pine nuts, toasted (optional)

For the syrup:
300gr. of caster sugar
300ml of water
100ml λικέρ μαστίχα

Method:
Preheat the oven to 160°C-170°C (depending on how strong the oven is).

Get a square oven pan of 20x20cm and brush it with some butter. Put it in the fridge so to get cold.

In a stand mixer whisk together the eggs with the sugar, in high speed, until they become fluffy and pale in colour. Put the bowl on the side and add in the semolina and the flour and mix well with a spatula.

Get the pan out of the fridge and lightly sprinkle with some flour to coat the bottom and the sides. Shake the pan a bit to discard the excess flour. Scatter the pine nuts around the bottom.

Pour the semolina batter into the pan and gently shake it to cover the surface evenly.

Put in the oven and bake for 30-35 minutes.

While the ravani is baking prepare the syrup because they both need to be hot.

Put in a saucepan the water and the sugar in medium heat and when they get to the boiling point let them  simmer for 3 minutes. Take off the heat, add in the mastic liqueur and stir.

Get the ravani out of the oven and while it is still hot evenly pour over (using a ladle) the hot syrup.

Let the ravani to stand for some time so to absorb all the syrup. Then cut in square pieces and serve putting each piece on dessert plates with the pine nuts side up.