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.
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4 comments:
Mmm. Sounds like a semolina dessert I had at Baraka Cafe, which I think was treated with honey and rosewater. Deelish. The rigors of semolina make it seem like you're earning your dessert.
Agreed. I'd like to do this one again to get it down. Want to team up on it?
wow, do you have an oven in the back of the van. when do you find the time to do all this stuff?
wow best dessert!so yum and sweet.
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