The Albanian ravani (also known as revani) is similar to the English sponge cake but denser in texture due to the yoghurt. I can eat ravani all day long and is often eaten as a cold pudding and cold in the morning. Most cakes, sweets and biscuits are like this in Albania, each with two ways of serving. Traditionally ravani is cut into diamonds to serve, but I love using slices to form shapes and using them as centre pieces on the dinner table.
Once cooled and cut, boil equal parts sugar and water to form a light syrup, and then pour the hot syrup over the cooled cake. Leave for 2 hours before serving as a pudding.