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These diamond-shaped orange cakes are from Greece.

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125 g (4 oz) butter, softened
250 g (8 oz) caster sugar
175 g (6 oz) plain flour
2 teaspoons baking powder
Pinch of salt
teaspoon mixed spice
50 g (2 oz) fine semolina
Finely grated rind and juice of 2 oranges
2 eggs
1 tablespoon sesame seeds

Syrup glaze:

125 g (4 oz) sugar
Finely grated rind and juice of 1 orange
2 tablespoons clear honey

To decorate:

2 tablespoons sesame seeds, lightly toasted


Serves: 10


1.Heat the oven to 180°C (350°F), Gas Mark 4. Grease a 25 x 18 cm (10 x 7 inch) rectangular tin and line with greaseproof paper or nonstick baking paper.

2.Cream the butter and sugar until pale and fluffy; this can be done by hand, with an electric mixer or in a food processor. Sift together the flour, baking powder, salt and mixed spice. Add to the creamed mixture, together with the semolina, orange rind and juice, eggs and sesame seeds. Mix well until blended.

3.Spread the mixture evenly in the prepared tin and bake in the oven for about 1 ¼ hours, until firm but spongy to the touch.

4.Meanwhile, make the syrup glaze. Put the sugar, orange rind, and juice into a saucepan and stir over a gentle heat until the sugar has dissolved. Add the honey and boil gently for 3 minutes.

5.When the cake is ready, remove it from the oven and pierce it at evenly spaced intervals with a fine skewer. Spoon the syrup glaze evenly over the top. Sprinkle with the toasted sesame seeds. Leave to cool.

6.Cut into diamond shapes and serve. This cake keeps for up to 1 week, covered with aluminium foil, in a cool place.

Preparation time: 30-40 minutes
Cooking time: 1 hours

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