• 2 cups of coarse semolina
• 1.5 cups of flour
• 4 eggs
• 1 cup of sugar
• 1 large yoghurt (500g), preferably sheep yoghurt
• 1 sachet of baking powder
• 1 portion of powdered vanilla
• 1 tsp baking soda
For the syrup
6 cups of water
5.5-6 cups of sugar, depending on how sweet you want it
1 cinnamon stick
½ tsp squeezed lemon
Butter and flour the pan. Beat the sugar with the egg yolks. Throw in the yoghurt while mixing slowly. Add the flour and semolina, as well as the baking powder, the baking soda and the powdered vanilla while continuing to mix gently. Beat the egg whites until you have a thick meringue and add it to the above mixture. Butter and flour the pan, pour in the mixture and bake at 180 degrees for 40 minutes.
Remove the ravani from the oven and let it cool while you prepare the syrup as follows: Put all the ingredients except for the lemon juice in a pot and as soon as the mixture comes to a boil, throw in the lemon and leave it to boil for another 5 minutes.
Cut the cold ravani into pieces and gradually pour the hot syrup over it with a ladle, making sure the syrup goes all over.