Albanian 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 has two ways of serving.

Traditionally Albanian Ravani is cut into diamonds to serve, but I love using slices to form shapes and using them as centerpieces on the dinner table.

 

Albanian Ravani

 

Serves 12 slices

Cooking time: 1 hour

 

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 thickened (when dripping some mixture onto of itself it should take more than 3 seconds to soak back in).

Use a large baking tray about 2 inches deep and grease with olive oil.

Pour the mixture into the tray and bang the tray a couple of times to ensure the mixture is 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 sugar water and then pour it over the cake. Leave for two hours before serving as a pudding.

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