Semolina Sponge Cake

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If you are a libertine, don’t turn from the cup of pure wine

If you are wise, take your glass in the direction of Galata
Pious one, should you see those Frankish (European) boys but once
You would never cast an eye on the houris in paradise
Everywhere is filled with paradisiacal boys and girls, Revani,
Who enters it looks no more to the highest heaven
(from The Age of Beloveds by Walter Andrews and Mehmet Kalpakli)
These lines which depict the life in Istanbul of 16th century are from a poem by Revani, an Ottoman poet, an infamous libertine who lived in late 15th and early 16th centuries. And revani the dessert is said to be named after Revani the poet. The association is not rooted in Revani’s notorious ways in entertainment or financial matters (he never gets any positive remarks on his character in biographies), but in his famous unique and novel work İşretname (Book of Wassail) which deals with anything related to Ottoman carousals: the wine, best seasons for drinking wine, wine glasses, flagons, young men serving wine, and, of course, food. E.J.W. Gibb in his colossal work on Ottoman poetry defines Revani as a “thorough-going hedonist” but not a “mystic.” In “Book of Wassail” he proves Gibb right. Revani gives a long list of delicasies in his lines and with vivid metaphors likens them to serpents (sausages), pearl (rice), or blond beauty (saffron) (see Gibb for more informasi on “Book of Wassail”).
 

Although he wrote couplet after couplet praising pleasures of food, I don’t know why particularly revani, a sponge cake, a semolina sponge cake to be accurate, soaked in syrup is named after Revani.

 

for the cake
2/3 cup semolina
1/3 cup flour (white)
5 eggs, separated
2/3 cup sugar
2 tbsp or less orange zest (optional)
for the syrup
2 1/2 cup water
2 1/2 cup sugar
2 tbsp lemon juice
1 tbsp lemon zest (optional)
for the top
coconut flakes or
ground pistachio
-Beat egg yolk with sugar until creamy.
-Add orange zest, semolina, and flour gradually as your mixing them all with a whisker or a mixer.
-In a separate bowl, beat egg whites until they turn into firm foam and add them into the cake.
-Grease a deep cake pan 9-10 inch in diameter.
-Pour the batter and bake in a preheated panggangan at 350F for approximately 30 minutes or until golden brown. Check with a knife or a toothpick to make sure the cake is done. They should come out clean.
-Meanwhile, mix sugar, water, and lemon juice + zest in a pot and bring to a boil. Then simmer on medium for 10 minutes. Set aside to cool.
-When revani is still in the cake pan and warm, not hot but warm, cut in into diamond shape slices or in squares.
-Pour the lukewarm syrup on top with a scoop slowly, waiting the cake to soak it in.
-Serve diamond with coconut flakes or ground pistachio on top. Revani is also good with vanilla ice cream or clotted cream on the side.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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