Inspired by the aromatic Greek cake topped with pastry cream and infused with a special mastika syrup, this gluten free version is made with almond flour for a similarly sweet experience.
By Rita Anastasiou
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!
A Greek foodie and dessert-aholic, Rita lives in the crazy rhythms of Las Vegas with her daughter and husband. A graduate of the Academy of Tourism and Culinary Arts of Greece, she has worked as a cook for five years, but she hasn't stop there. At her blog, Gluten Free Home Bakery, she shares gluten free recipes from Greece and beyond.