The students of the Second Primary School of Vrontados had a yummy lesson: They baked a traditional Ravani cake with their teacher Kiria Kaiti.<\/p>\n
These are the necessary ingredients:<\/p>\n
1 cup of thin semoline
\n1 cup of flour
\n6 eggs
\n1 cup of sugar
\nA little milk
\n1 vanilla
\nA little salt
\nLemons peels<\/p>\n
FOR THE SYRUP
\n2 \u00bd\u00a0 cups of sugar
\n2 \u00bd\u00a0 cups of water
\n2 spoons of fresh butter
\n2 spoons of lemon juice
\n1 little spoon of lemon peels<\/p>\n
The Ravani dough<\/p>\n
We put 1 cup of fine semolina, 1 cup of flour, a little of lemon zest, salt and a vanilla smell in a bowl and stir it. In another bowl we put 6 eggs, add 1 cup of sugar and mix it until the eggs are whitish and everything becomes a cream. Now bake the Ravani dough in a preheated oven with 180 degrees for 40-45 minutes, until it is golden and cooked through. After baking the cake, let it cool down for a while.<\/p>\n
In the meantime you can prepare the syrup:<\/p>\n
We put in a pot 2 \u00bd cups sugar and 2 \u00bd cups of water so we get white sugar water. We put the white water on the stove to boil. Then we add the lemon peel to the pot. We let it boil for 5 minutes, then we add 2 spoons of lemon juice and 2 spoons of fresh butter and let it boil another 5 minutes.<\/p>\n
Now ladle slowly the syrup over the Ravani cake, allowing each ladle of syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed, then place the finished cake in the fridge.
\nEnjoy your delicious Greek Ravani cake!<\/p>\n
\r\n <\/div><\/figure>