Name: Ravani (semolina sponge cake)
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 ml sugar; 2.00 eggs; 1.00 lemon zest only; 125.00 ml milk; 60.00 ml butter unsalted; 125.00 ml flour cake; 7.00 ml Baking powder; 125.00 ml semolina; 40.00 ml almonds toasted and chopped; 250.00 ml sugar; 250.00 ml water; 0.50 lemon juice only

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Ingredients (12)

125.00 ml	sugar
2.00	eggs
1.00	lemon — zest only
125.00 ml	milk
60.00 ml	butter — unsalted
125.00 ml	flour — cake
7.00 ml	Baking powder
125.00 ml	semolina
40.00 ml	almonds — toasted and chopped

SYRUP

250.00 ml	sugar
250.00 ml	water
0.50	lemon — juice only

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Method:

Preheat the oven to 180 °C and grease a 20 cm square cake tin.
Whisk the sugar, eggs and lemon rind until light and frothy, about five minutes.
Heat the milk and butter. Once the butter has melted, remove from the heat.
Sift the flour and baking powder together and add it to the milk mixture, alternating with the egg mixture.
Fold in the semolina and almonds and mix.
Turn the batter into the prepared cake tin and bake for 30 to 40 minutes.
SYRUP
Heat the ingredients over medium heat until the sugar has dissolved, then boil for another five minutes.
Pour the hot syrup over the hot cake.
Leave to cool and slice into diamond shapes, rectangles or squares.