Ravani

Method

Preheat the oven to 170°C and oil a 23cm square baking tin. Mix the semolina, coconut, 150g sugar, yoghurt, oil, baking powder, vanilla and salt together until you have a thick batter, then spread evenly into the prepared tin. Cut into 36 diamond-shaped pieces and place a blanched almond in the centre of each. Bake for 35-40 minutes until golden and a skewer comes out clean. Meanwhile, prepare the syrup by combining the water, remaining sugar, honey, lemon juice and cinnamon in a saucepan, bringing to the boil and simmering for 10 minutes. Remove the hot ravani from the oven and immediately pour the warm syrup evenly over the top, allowing it to soak in completely before serving at room temperature.