Gluten Free Ravani - Sponge Cake with Syrup

Finally a gluten free recipe for the delicious Greek dessert Ravani. It is a sponge cake with a touch of lemon and sweetened with a simple syrup flavored with orange zest.

• 4 oz olive oil
• 1 cup caster sugar (Pulse the granulated sugar for more fineness)
• 3 eggs, separated
• grated rind of 1 lemon
• 1 cup milk
• 1 cup gluten- free flour
• 1 cup fine polenta
• 1 teaspoon baking powder

For the syrup:

• 2 cups water
• 1 cup sugar
• juice of 1/2 orange
• grated rind of 1 lemon

Oil a square cake tin and preheat oven to 350º.  

Cream the butter and sugar until light and fluffy. Add egg yolks and beat well. Beat in lemon rind. 

Add milk and sifted mixed dry ingredients and beat until combined. 

In a separate bowl, beat egg whites until soft peaks form. Fold into cake mixture. 

Pour cake mixture into prepared cake tin and bake for 40-65 minutes or until a skewer comes out clean. 

While cake is baking, make syrup by boiling combined ingredients in a small saucepan for 10 minutes. Remove from heat and set aside to cool. 

When cake is cooked, cut into 12 squares while still in the tin then pour over the cooled syrup and wait until it is absorbed.