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

METHOD

Pre heat oven to 200deg/c.
Beat the butter along with a 20g of nutri-sweet and 50mls 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 150mls 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 400mls 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.