Ingredients
- 8 medium eggs
- 200 g granulated sugar
- 200 g fine semolina
- 200 g all-purpose flour
- 50 g cow milk butter
- 5 g baking powder
- 2 g powdered mastic (optionally)
- zest of 1 lemon
Ingredients for the syrup
- 750 ml water
- 620 g granulated sugar
- 3-4 lemon slices
Method for the ravani
In the mixer’s bowl, using the whisk attachment, beat on medium to high speed the eggs along with sugar. Beat until white and fluffy.
Then, heat the butter in a coffee pot, without burning it.
When the egg mixture turns white and fluffy, gradually pour the melted butter over it. Keep whisking the mixture until fluffy again.
Next, place into a large bowl the flour, semolina, baking powder, mastic, and zest, and start stirring lightly with a hand whisk.
Right after, gradually add it, in 3-4 batches, in the egg mixture and start stirring gently with a mariz, until the mixture acquires a light and fluffy texture.
Finally, grease and dust a 25-30 cm baking pan, and then pour into it the mixture. Bake in a preheated oven at 170-180 C, on the middle oven rack for about 30 minutes.
Method for the syrup
When you put the ravani in the oven, start preparing the syrup and place all the ingredients needed into a saucepan.
Once it comes to a boil, remove from the stove, and let it cool.
As soon as the ravani is ready, remove from the oven, and while it is still hot, start pouring the lukewarm syrup over the hot ravani. Make sure you already have removed the lemon slices from the syrup.
