Ravani

Name: Ravani
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g Butter or margarine; 60 g Sugar; 3 Eggs (size M); 1 package Orange-Back; 7-10 Tbsp Juice of 1 orange (approx. 6 - 7 tablespoons); 2 TEASPOONS Baking Powder; 80 g Flour; 7-10 Tbsp Salt; 50 g Semolina; 30 g Almond slivers; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp parchment paper; 175 g Sugar; 1 TABLESPOON Brandy

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g Butter or margarine
60 g Sugar
3 Eggs (size M)
1 package Orange-Back
7-10 Tbsp Juice of 1 orange (approx. 6 - 7 tablespoons)
2 TEASPOONS Baking Powder
80 g Flour
7-10 Tbsp Salt
50 g Semolina
30 g Almond slivers
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp parchment paper
175 g Sugar
1 TABLESPOON Brandy

Directions

1
Cream soft fat with half of the sugar. Separate the eggs. Stir in the egg yolks one after the other. Stir orange-back, orange juice, the flour mixed with baking powder, salt, semolina and almond sticks into the fat-yolk-sugar mixture.
2
Beat the egg whites until stiff and gradually add the remaining sugar. Fold the beaten egg whites into the dough. Grease half of the baking tray. Spread the dough on it. Pinch a strip of aluminium foil and place it in front of the dough.
3
Bake in the preheated oven (electric: 175°/ gas: level 2) for 45 minutes (cover with parchment paper after about 30 minutes). Let it cool down. Bring the sugar to the boil with six to seven tablespoons of water, allow to reduce slightly and stir in the brandy.
4
Pour the syrup over the cake. Cut the cake into lozenges.