Ravani is a semolina cake drunk in luscious sweet syrup with Middle Eastern roots. Some make it with coconut flakes, others add almonds, in Greece we do both, but what makes it so special is the beautiful, aromatic spices we add. We add mastika. Mastika originally comes from a small, picturesque island in Greece called Chios. The collection of Mastika drops is hard work, but it’s a labor of love! Its unique aromas and taste made it popular around the world.
The Greeks from Istanbul have one specific recipe,and that’s where I got my inspiration from. Greeks from Istanbul are amazing cooks with great knowledge of spices and desserts. 
As a gluten intolerant, I substituted the usual semolina with almond flour. Fluffy, aromatic and topped with luscious pastry cream, it is a heavenly dessert!
Gluten Free Almond and Mastika Cake with Pastry Cream
- Total Time: 50 minutes
- Yield: 1 9-inch cake 1x
Description
This gluten-free almond and mastika cake is a delightful Greek-inspired dessert, featuring a moist almond flour base soaked in aromatic mastika syrup and topped with a rich pastry cream.
Ingredients
- 6 eggs
- 4.5 oz sugar
- 3 oz almond flour
- 2.4 oz gluten free all purpose flour
- 1.7 oz unsweetened coconut flakes
- 1 teaspoon baking powder
- For the syrup:
- 8.8 oz sugar
- 7.5 oz water
- 1 oz honey
- Peel of 1 orange
- 1 teaspoon mastika
- For the pastry cream:
- 2 egg yolks
- 2 cups milk
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Fold in the almond flour, gluten free all purpose flour, coconut flakes, and baking powder until well combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the syrup: In a saucepan, combine sugar, water, honey, orange peel, and mastika. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.
- For the pastry cream: In a medium bowl, beat egg yolks well and stir in milk.
- In a saucepan over medium heat, mix sugar, cornstarch, and salt. Gradually stir in the milk mixture, whisking constantly until the mixture thickens and comes to a boil. Remove from heat and let cool slightly.
- Once the cake is done, let it cool slightly before pouring the syrup over it. Allow the cake to absorb the syrup completely.
- Spread the pastry cream over the cooled cake. Chill in the refrigerator for at least 2 hours before serving.
Notes
Mastika can be found in specialty stores or online. If unavailable, you can substitute with a small amount of anise extract for a similar flavor. Store the cake in the refrigerator for up to 3 days. Serve chilled for the best flavor. Ensure the syrup is fully absorbed by the cake for optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of flour instead of almond flour for this cake?
Almond flour is crucial for keeping the cake gluten-free and providing its unique texture. Substituting with regular flour will change the cake’s consistency and may not yield the same results.
What can I substitute for mastika if I can’t find it?
If mastika is unavailable, you can use a few drops of anise or a light touch of vanilla extract to mimic some of its aromatic qualities, but the flavor will be different.
How do I ensure the pastry cream is thick enough for this recipe?
Make sure to cook the pastry cream over medium heat while constantly whisking until it thickens, and be sure to let it cool completely before spreading it on the cake.
Hello
I’m looking forward to preparing your cake. But I’m confused about Step 4. After adding a little milk, what do I do with the remaining milk?
Thanks
Linda