Ravani Cake with Saffron Ice Cream
This Greek moist semolina cake accompanied by aromatic saffron ice-cream and sweet lemon-caramel syrup is sublime.
- 1 cup fresh butter
- 1 cup sugar
- 6 eggs
- zest of 1 lemon
- 2 cups flour
- 1 cup milk
- 1 cup fine semolina
- 2 tsp baking powder
- 4 cup sugar
- 3 cup water
Ingredients for the ice cream:
- 1 kg vanilla flavored ice cream
- 1 dose saffron
- juice of 2 lemons
- 100 gr sugar
Preheat oven at 170° C.
Mix butter and sugar until the sugar melts.
Then add one by one the egg yolks.
Gradually add the rest of the ingredients; the lemon jest, flour, milk, baking powder and semolina.
Whip up the white part of the eggs to form a meringue, and add it to the rest of the mixture.
Bake the mixture for approximately 1 hour.
When done, remove from oven, let cool and when completely cool, add hot syrup (make syrup by boiling water and sugar in a pot for 5 min).
Instructions for the ice-cream:
Heat the lemon juice and add the saffron (stir until it melts).
In a non-stick skillet heat the sugar until it caramelizes.
Finally add the lemon juice and caramel with the ice cream.