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Ravani Cake with Saffron Ice Cream

This Greek moist semolina cake accompanied by aromatic saffron ice-cream and sweet lemon-caramel syrup is sublime.

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Average: 4.8 (4 votes)

Ingredients:

  • 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

Procedure:

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.

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