We garnished our ravani with pistachios and fresh lavender, however, you can leave it plain or use walnuts, flaked almonds, pecans or any nut of your choice.


For the cake:
6 eggs
1 cup caster sugar
1 cup fine semolina
1 cup self-raising flour
1 tablespoon vanilla sugar
4 tablespoons full cream milk
1 tablespoon baking powder
1 lemon’s rind and juice
1/4 cup pistachios and fresh lavender (optional)

For the syrup:
3 cups sugar
2 cups water
1 lemon for rind and juice
1 tablespoon honey


For the cake:
1. Preheat oven to 180°C.
2. Grease a 28cm round or square tin and line with baking paper.
3. Beat the eggs and sugar with an electric mixer for five minutes, or until they become light and fluffy.
4. Add milk, lemon rind and vanilla sugar and mix for a few more minutes. Slowly add flour, lemon juice, semolina and baking powder and beat for another few minutes.
5. Place in baking tin and bake for 35 to 40 minutes.

For the syrup:
In the meantime, add the sugar, water, lemon juice, lemon rind and honey in a medium saucepan and simmer for six minutes.
When the cake is ready, pour syrup over entire cake.
Garnish with pistachios.

*Also, if you aren’t a fan of lemon, oranges are a great substitute and also in season.

For more information and recipes, go to the website: www.flavoursandflair.com