Rivane
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
15
ingredients
directions
- Pre heat oven to 180°C and grease a 25cm round or square cake tin.
- Mix the first 6 ingredients with an electric mixer until smooth and pour into greased tin.
- Bake for 40-45 minutes or until cake springs back when touched.
- Set aside to cool.
-
Syrup:
- Add all ingredients to a pan and bring to the boil.
- Lower heat and cook a further 10 minutes.
- When cake is cooled cut into diagonal pieces while still in the tin.
- Pour over the warm syrup.
- Sprinkle with coconut
- Push an almond into each piece.
- I tend to use almond slivers.
- Lasts up to 2 weeks in an air tight container.
- I halve the syrup as this makes quite a lot.
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RECIPE SUBMITTED BY
dusty AE
Australia
I live in Adelaide which is the capital city of South Australia. It is situated between a range of hills and Gulf St Vincent.
My husband and I moved to our present house to be nearer our adult children and their children.
I have a catholic taste in food, but my favourite is Thai.
Now that I am getting on in years, I have been making use of my slow cooker, so am really into that now.