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Semolina Sponge in Syrup
Revani
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
Published 1995
Named after a sixteenth-century Turkish poet who wrote reams extolling the delights of food, revani is an old favourite. It is light and delicately flavoured.
Ingredients
4 oz 120 g 2 oz 60</
Method
Preheat oven to 350F/Mark 4/180C - Grease and line with greaseproof paper a cake tin approximately 10in/25cm in diameter, 2-3in/6-8cm deep.
- Sift the flour into a bowl and stir in the semolina. In a large bowl, beat the egg yolks with the sugar unt
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