Ravani
The Albanian Ravani (also known as Revani) is similar
to the English sponge cake but denser in texture due to the Yogurt. I can eat
Ravani all day long and is often eaten as a pudding warm and cold in the
morning. Most cakes, sweets and biscuits are like this in Albania, each have
two ways of serving.
Traditionally Ravani is cut into diamonds to serve,
but I love using slices to form shapes and using them as center pieces on the
dinner table.
6 - 8 People
10 Minutes
Ingredients:
-
2 Eggs
-
2 Cups Sugar
-
2 Cups Yogurt
-
1 Tsp Baking Soda
-
Flour
-
Olive Oil
Directions:
Mix the eggs, sugar, yogurt and soda together until a
smooth mixture is formed.
Add two handfuls of flour and mix, continue to add
flour until the mixture has thicken (when dripping some mixture onto of itself
it should take more then 3 seconds to soak back in).
Use a large baking tray about 2 inches deep and
grease with the olive oil.
Pour the mixture into the tray and bang the tray a
couple of times to ensure the mixture in flat.
Place the tray into a cold oven, then turn the oven
on to 180 degrees and cook for 40 minutes, or until golden brown and feel firm
like an arm muscle.
Turn the oven off, leaving the cake inside and
door open for 20 minutes.
Remove from the oven and cut into diamonds, squares
or slices.
Optional: Once cooled and cut, boil some sugar
and water to form a sugar water and then pour it over the cake. Leave for two
hours before serving as a pudding.
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