Revani

submitted by schleaf

Syrup

3 cups granulated sugar
3 cups water
1 tablespoon fresh lemon juice (grate the zest for the cake first)

Cake

1/2 cup all-purpose flour
1 teaspoon baking powder
1 cup fine semolina
10 large eggs, separated
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
1/2 cup whole milk
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still hot
3/4 cup unsalted pistachios, coarsely chopped
Lightly sweetened whipped cream for serving

To make the syrup, combine the sugar, water, and lemon juice in a heavy
medium saucepan over medium-high heat and stir almost constantly until
the liquid comes to a full rolling boil. Reduce the heat so that the
syrup boils slowly and cook, without stirring, for 10 minutes. Remove the
pan from the heat and cool to room temperature. Cover and refrigerate
until cold, at least several hours, or overnight. To make the cake,
adjust an oven rack to the center position and preheat the oven to 350
degrees F. Butter a 13 x 9 x 2-inch baking pan.

Sift the flour together with the baking powder and semolina twice. In the
bowl of a heavy-duty mixer, use the whip attachment to beat the egg yolks
with the sugar on medium speed for 1 minute. Increase the speed to high
and beat for another 3 to 4 minutes, until the yolks have increased in
volume and are very pale and thick. On low speed, beat in the vanilla,
lemon zest, and milk. Add the dry ingredients and beat just until
incorporated. Scrape the batter into a large wide bowl. Wash and dry the
mixer bowl and whip. Put the egg whites and salt into the clean mixer
bowl and beat on medium-low speed until the whites are frothy. Increase
the speed to medium-high and beat just until the whites form puffy, droopy
peaks that curl slightly at their tips when the beater is raised. With a
large rubber spatula, gradually fold the whites into the yolksabout 3
additionsonly until no whites show. Scrape the batter into the prepared
pan and smooth the top.

Bake for 30 to 40 minutes, until the top is an even golden brown, the cake
springs back in the center when gently pressed, and a toothpick inserted
in the center comes out clean. Set the cake pan on a wire rack and
immediately begin brushing the hot melted butter all over the top of the
cake, using it all. This will take a couple of minutes. Cut the cake, in
its pan, into 15 portions with a small sharp serrated knife. Slowly pour
the cold syrup all over the cake, using it all. Sprinkle the top of the
cake with the pistachios. Let the cake stand at room temperature until it
has cooled completely. Cover the cake with plastic wrap and refrigerate
overnight before serving.

Storing
The cake gets even better over a few days in the refrigerator. Let come to
room temperature before
serving, with the whipped cream.


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