Cooked by Petros Emmanouil,
from a recipe leaflet of the Greek super market "AB Vassilopoulos"
Ingredients (for 10 people):
170 gr. of butter (pure, 82% fat)
140 gr. of granulated sugar
290 gr. of fine semolina
100 gr. of finely chopped blanched almonds
10 gr. of baking powder
2 lemons, the zest
6 eggs, separated the yolks from the whites
80 ml of fresh milk
200 ml of water
200 ml of water
2 cinnamon sticks
extra blanched almonds to garnish
vanilla ice cream to serve with (optional)
Method:
Preheat the oven to 170°C. Brush with butter the bottom and the sides of a medium-large round oven pan and lightly dust with some flour.
Put the butter in a bowl and put for a few seconds in the microwave to soften.
In the bowl of a standing mixer put the butter, the sugar and the lemon zest and beat in medium speed until the mixture becomes fluffy and creamy. Then, add the egg yolks one-by-one and continue beating until you have a homogeneous mixture.
Transfer the mixture into a large bowl and add the semolina, the baking powder, the almonds and the milk, while you stir very gently with a rubber spatula, until the ingredients are well blended.
Clean the mixer bowl and put the egg whites in. Beat in high speed until you have a medium soft meringue. Gradually empty the meringue in the bowl with the semolina mixture, stirring at the same time very gently with the rubber spatula, until all ingredients become a homogeneous mixture.
extra blanched almonds to garnish
vanilla ice cream to serve with (optional)
Method:
Preheat the oven to 170°C. Brush with butter the bottom and the sides of a medium-large round oven pan and lightly dust with some flour.
Put the butter in a bowl and put for a few seconds in the microwave to soften.
In the bowl of a standing mixer put the butter, the sugar and the lemon zest and beat in medium speed until the mixture becomes fluffy and creamy. Then, add the egg yolks one-by-one and continue beating until you have a homogeneous mixture.
Transfer the mixture into a large bowl and add the semolina, the baking powder, the almonds and the milk, while you stir very gently with a rubber spatula, until the ingredients are well blended.
Clean the mixer bowl and put the egg whites in. Beat in high speed until you have a medium soft meringue. Gradually empty the meringue in the bowl with the semolina mixture, stirring at the same time very gently with the rubber spatula, until all ingredients become a homogeneous mixture.
Empty this mixture into the pan and smooth with the spatula. *** The layer of the mixture should not be higher than 5-5,5 cm so make sure the size of the pan is the appropriate.
Put in the middle shelf of the oven and bake for about 40-45 minutes.
In the meantime, put in a saucepan the water, the sugar and the cinnamon sticks. Boil in low heat, stirring from time to time, making sure the sugar is completely dissolved. When the syrup starts bubbling take off the heat and leave aside to cool down at room temperature.
Put in the middle shelf of the oven and bake for about 40-45 minutes.
In the meantime, put in a saucepan the water, the sugar and the cinnamon sticks. Boil in low heat, stirring from time to time, making sure the sugar is completely dissolved. When the syrup starts bubbling take off the heat and leave aside to cool down at room temperature.
Take the Ravani out of the oven and prick the surface with a toothpick on various places. While it is still hot, gradually pour over with the syrup making sure it goes everywhere. Allow the Ravani to cool completely before serving and absorb the syrup properly.
Garnish on top with the whole almonds, cut in pieces and serve plain or along with vanilla ice cream.
Garnish on top with the whole almonds, cut in pieces and serve plain or along with vanilla ice cream.
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