Ep 05 Ravani.jpg

RAVANI

SEMOLINA & COCONUT SPONGE CAKE WITH LEMON MYRTLE  SYRUP

INGREDIENTS 

MIX 1 

375gms unsalted butter (softened)

1 cup caster sugar 

1 tsp Vanilla sugar 

6 eggs 

150mls vegetable oil

 

MIX 2 – coconut/semolina/flour mix

250gms fine semolina 

500gms Self-raising flour

1 cup desiccated coconut

(PLACE all MIX 2 ingredients into a bowl and combine.)

 

1 cup full cream milk 

 ½ cup toasted desiccated coconut, optional ( to sprinkle on top of revani once syruped)

 

SYRUP

2 cups caster sugar

3 cups water

4-5 lemon myrtle leaves (optional
1 tablespoon lemon juice 

 

METHOD

 

PREHEAT oven to 170°c

WHISK MIX 1 -butter, sugar and vanilla sugar until creamed.

FIRST slowly add eggs one at a time

NOW add oil slowly to emulsify 

WHILE mixing, start slowly adding MIX 2 –( coconut, semolina, flour mix) and milk alternating between the two, bit by bit, until well combined. (Do not overbeat)

POUR batter into buttered baking tray and bake for 50-55 minutes. 

WHILST cake is cooking begin preparing the syrup.

PLACE all ingredients into pot and stir, bring to a boil and simmer for 10 minutes. 

TAKE off heat and allow to rest until cake comes out of the oven. 

REMOVE cake from oven and test with cake skewer. If skewer comes out clean cake is ready. 

SLOWLY pour warm syrup over cake and sprinkle toasted coconut over the top.

Cut and serve up to your loved ones.