Eid Special: Peach Ravani and The Perfect Scoop giveaway winner announcement!

I can't believe a whole month of Ramadhan has actually passed and Eid is tomorrow!The big day of celebration and a table full of cookies, treats and savoury dishes. In our small household, we have already set a tradition. On those times that we don't go home to Malaysia or Kerala, we would bring those nostalgic memories of childhood treats to our little table instead. This year is rather a special celebration for us with the welcoming addition to our family, The little munchkin whom really brings the sunshine to our world. This afternoon, when The Husband took our baby out to town for more Eid shopping, leaving me to my own devices and possibly for a break, I sat on the sofa and reminisced. How days have gone by and soon the little munchkin will form her own memories of childhood, and it is up to us to give her the best that she deserves. I remembered having the best days of my life growing up, and now her turn to get the best, be the best of food, clothes, education, and most importantly, love. And celebrations.

In our household, celebration normally equates to food. Good food. Exceptionally good food, so much so that I usually trust my mother's recipes more than the google searches. Even though the first day of Eid is exclusively for family, the prospect of 'open house' whereby our friends and relatives could just pop by on subsequent days throughout this whole month of Syawal always excites me. It is a good excuse to cook celebratory meals, food that we have been yearning for the whole year to make it to the kitchen table. In my case, I have been meaning to make Ravani for years, since I first had a morsel of it in Istanbul many years back. This time, for the double celebration of Eid and the blog giveaway winner, the Ravani is finally here to tackle the tastebuds as it is one exceptional cake.

 I love peaches, and I am glad that the passion is inherited by The Baby too. This summer we bought at least a punnet every other day, and did so many things with them. Snack of its own, addition to Baby's morning porridge, peach cobblers, galette and even made them into jars of conserve! I might be biased then, but the addition of peaches was just a perfect twist to the traditional Ravani. This is also a perfect virtual serving for the blog giveaway winner; I was pleased when the name of the winner popped up on the random number generator as I know she is also a stone-fruit lover.

May I extend my heartiest congratulations to Deeba from Passionate About Baking  for winning the blog giveaway, The Perfect Scoop ice-cream book by David Lebovitz. Congrats Deeba, I'm sure you will like the book, and since you are miles away, I could only offer a virtual slice of the Peach Ravani,  If you are ever in town here, I shall bake for you in person!

For all dear readers, let's have a slice of Peach Ravani for Deeba, and for the special Eid celebrations. 

Wishing all my readers Eid Mubarak and may you have the best of times with your loved ones during this happy occasion. 

Peach Ravani

size around 7-8 inch cake pan

3/4 cup unsalted butter

3/4 cup golden castor sugar

1/2 cup plain flour

1/2 cup fine semolina

3 large eggs

1/2 tsp baking powder

1 tsp vanilla extract

a pinch of salt

1 can of peach slices

For the syrup

3/4 cup sugar

1/2 cup water

2 tbsp honey

1 tsp cinnamon powder

Method

Using an electric mixer, cream the butter and sugar until pale and fluffy. Add in the vanilla extract. Gradually add in the eggs one by one and mix until well blended. Combine the plain flour, semolina, salt and baking pwoder. Add into the batter and mix well using a rubber spatula.

Preheat the oven at 170C. Grease a 7 inch cake pan and sprinkle some flour all over. Arrange the peach slices at the bottom of the pan and pour the batter over. Bake until light brown for around 25 minutes.

Whilst the cake is baking, add the sugar, honey, water and cinnamon into a milk pan and bring it to boil. Let the syrup thickens slightly.

Remove the cake from the oven once done, turn the cake upside down and pour the syrup all over.

Leave the cake to cool slightly so the syrup could be absorbed into the cake.