Ingredients

• Canola oil Spray
• 1 Teaspoon Baking Powder
• 1 Teaspoon of lemon juice
• 200 g Low Fat Devondale Light Butter
• 2 Cinnamon Sticks,
• 4 Whole Egg Separated
• 200 g Lowan Wholemeal self raising flour
• 10 g Orange peels Ground
• 400 g Semolina Fine
• 80 g nutri-sweet spoonful
• 200 mls skim milk
• 75 g Almonds Raw ground fine

Instructions

• Pre heat oven to 200deg/c.
• Beat the butter along with a 20g of nutri-sweet and 50 mls of skim milk.
• Add the egg yokes one by one, along with the orange peel.
• Keep beating, add the flour, the baking powder, almonds and 150 mls of skim milk and stir well.
• Beat the white of the eggs separately and add to the mix along with the semolina.
• Sparingly spray the pan with the canola oil and bake in oven for 5 minutes remove pan from oven and pour the mix into it.
• Bake in oven at 200deg/c for 20min then reduce heat to 150deg/c for a further 15min.
• During this time, prepare the syrup.
• Boil 60g of nutri-sweet in 400 mls water.
• Add the lemon juice and cinnamon stick boil for about another 5 minutes
• Allow to cool until Ravani Cake is cooked. Pour over Ravani while cake is still hot.
• Allow cake to settle for around 1/2 hour then dig in.