Greek Ravani

For the Syrup you will need:
750r Water
1kg sugar
1 Cinnamon Stick
Lemon Peel from 1 Lemon
25gr Honey

Heat water, sugar, cinnamon stick and lemon peel and let it come to a boil.
Remove from heat and add the honey while stirring.
Let the syrup aside to cool.

For the Cake:
220gr Sugar
2gr mastic Chios (optional)
8 Eggs
20gr Cognac
5gr Vanilla Extract
250gr Melted Butter
200gr fine Semolina
200gr Flour (Optimally type M)
30gr Baking Powder

Preheat the oven at 180C
Butter a 35cm round baking pan or a 25x35 rectangular one.

In a mixer add 15gr sugar and the mastic and mix until they become a powder.
Add the rest of the sugar and mix again until all the sugar becomes thinner.

In the bowl of your stand mixer add the sugar and mastic, the eggs, and the vanilla extract and mix on high speed for 5 minutes until the mixture is really fluffy.
When the mixture becomes fluffy, on low speed mix the melted butter in only until it is incorporated.

In another bowl mix the semolina, flour and baking powder and then add them to the fluffy egg mixture.
Carefully fold the dry ingredients in.

Bake for 35 minutes or until golden and an inserted toothpick comes out almost(!) clean.

Once you remove the cake from the oven, immediately but slowly and carefully, with a ladle add the cold syrup to the hot cake.

With a knife pierce the cake in many spots so that it absorbs the syrup.
Let it cool and absorb for 30 minutes.
Them cut in slices, cover with aluminum foil and let it cool in the fridge for at least 4 hours.

Sprinkle pistachios pieces on it and serve, optimally with a scoop of vanilla ice cream! 😋

Let me know when you bake it!
For a shorter version and my everyday bakes follow me on Instagram: https://instagram.com/thetangzhongmethod?igshid=ZDdkNTZiNTM=