For centuries, fans of the semolina cake known as revani, or ravani, have asked: why bake a moist cake when you can make a dry one and then soak the sh*t out of it?
A revani marries the coarse texture of semolina with a deluge of tooth-aching syrup. I followed Joyce Goldstein's recipe from her book "Sephardic Flavors," in which you bake the cake by folding in whites, yolks, butter, semolina and a touch of "regular" flour. Goldstein then juices hers up with a syrup made from sugar, water and lemon, but I opted for warmed honey with tons of fresh lemon juice.
I suspected all the separating and folding might be excessive, but apparently it wasn't enough. The cake turned out a bit tough and dry, the syrup not quite penetrating to the core. Still, it was mesmerizing to watch the inch-deep golden fluid slowly disappear into the cake.
Taken from http://teaandfood.blogspot.com/
No comments:
Post a Comment