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Turkish Revani | Semolina Cake in Lemon Syrup<\/p>\nTurkish Revani | Semolina Cake in Lemon Syrup<\/p>\n
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1 cup granulated sugar<\/p>\n
1 cup milk<\/p>\n
2 cups semolina flour<\/p>\n
1\/2 tsp baking soda<\/p>\n
zest of one lemon<\/p>\n
cooking spray<\/p>\n
About 1\/2 cup almonds<\/p>\n
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2 cups of granulated sugar<\/p>\n
2 cups of water<\/p>\n
juice of one lemon<\/p>\n
creme fraiche or whipped cream.<\/p>\n
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Pre-heat oven to 400F. In a large bowl, mix the first five ingredients.\u00a0 Pour into a greased 25-30cm baking pan.\u00a0 A large pie pan or a springform pan work well.\u00a0 Let sit for one hour for semolina to soak in the liquid. While cake is soaking, bring water and sugar to a simmer, let simmer for five minutes, turn off heat.\u00a0 When cool, add lemon juice. After one hour, cut semolina cake into your pattern of choice.\u00a0 Place blanched, peeled almonds in a decorative pattern.\u00a0 You can use either whole almonds or slivers. Bake cake for about 35 minutes until golden colored. Remove from oven, re-cut your pattern so the syrup soaks up the syrup.\u00a0 Pour syrup over entire cake. Wait at least one hour to serve or over night. Serve with creme fraiche or whipped cream if desired<\/p>\n","protected":false},"excerpt":{"rendered":"
Turkish Revani | Semolina Cake in Lemon Syrup 1 cup granulated sugar 1 cup milk 2 cups semolina flour 1\/2 tsp baking soda zest of one lemon cooking spray About 1\/2 cup almonds 2 cups of granulated sugar 2 cups of water juice of one lemon creme fraiche or whipped cream. Pre-heat oven to 400F. In a large bowl, mix the first five ingredients.\u00a0 Pour into a greased 25-30cm baking pan.\u00a0 A large pie pan or a…<\/p>\n