Tuesday, September 21, 2004
I don't know if I mentioned it earlier, but I bought a 50# bag of granulated semolina flour this summer with the hope of developing a formula for a West African Bread. Well, I never got around to finding a decent bread formula, but I experimented with a Greek recipe for revani - or halvas - depending on the source. I have heard from the testers that it is lovely with ice cream. Of course, I don't expect that many of my readers (if there are any) keep these ingredients in their pantry, but the truth is that I made the recipe fit what I DID have in mine.
This recipe is adapted from Waitrose Food Illustrated by The Barefoot Baker
Syrup
285g granulated sugar
200 ml water
225 ml honey
1 orange
Juice of 1 lemon
2 tablespoons orange flower water
Cake
65ml vegetable oil
Finely grated zest of 1 orange - use a microplane
4 large eggs
5 tablespoons cream
3 tablespoons orange flower water
225g semolina
1 tablespoon baking powder
230 g almond paste
Instructions
Preheat the oven to 190°C / gas mark 5 / 350 °F and lightly spray a trapazoidal silicone mold with cooking spray. Put the sugar, honey, water and 2 halves of the orange in a small saucepan. Set over a low heat and stir until the sugar has dissolved, turn up the heat and allow it to bubble for 15 minutes to make a sticky syrup. Mash the orange with the back of a spoon until you get most of the juice released into the syrup (Or use silicone or neoprene gloves and squeeze the hot orange by hand into the syrup). Add the lemon juice and orange flower water to the syrup. Set aside.
Beat together the almond paste, oil and orange zest. The beat in the eggs, one at a time, followed by the cream and orange flower water. Mix together the semolina and baking powder. Beat them into the eggs.
Using an ice cream scoop, or a #20 scoop, pour the mixture into the prepared silicone molds, making sure it is level (I used the back of a wet metal spoon). Place in the center of the preheated oven and bake for 20 minutes until it is golden and just cooked. You can use the toothpick test and make certain it comes out clean.
Remove from the oven. Allow the cakes to rest for 10 minutes. Prick the tops with a wooden tooth pick (unused!) and slowly spoon over some of the syrup. Leave to soak, then repeat the process until all the syrup has been absorbed into the cake. Unmold the cakes and present alongside a scoop or two of Breyers French Vanilla Ice Cream. Or serve with an orange salad.
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This recipe is adapted from Waitrose Food Illustrated by The Barefoot Baker
Syrup
285g granulated sugar
200 ml water
225 ml honey
1 orange
Juice of 1 lemon
2 tablespoons orange flower water
Cake
65ml vegetable oil
Finely grated zest of 1 orange - use a microplane
4 large eggs
5 tablespoons cream
3 tablespoons orange flower water
225g semolina
1 tablespoon baking powder
230 g almond paste
Instructions
Preheat the oven to 190°C / gas mark 5 / 350 °F and lightly spray a trapazoidal silicone mold with cooking spray. Put the sugar, honey, water and 2 halves of the orange in a small saucepan. Set over a low heat and stir until the sugar has dissolved, turn up the heat and allow it to bubble for 15 minutes to make a sticky syrup. Mash the orange with the back of a spoon until you get most of the juice released into the syrup (Or use silicone or neoprene gloves and squeeze the hot orange by hand into the syrup). Add the lemon juice and orange flower water to the syrup. Set aside.
Beat together the almond paste, oil and orange zest. The beat in the eggs, one at a time, followed by the cream and orange flower water. Mix together the semolina and baking powder. Beat them into the eggs.
Using an ice cream scoop, or a #20 scoop, pour the mixture into the prepared silicone molds, making sure it is level (I used the back of a wet metal spoon). Place in the center of the preheated oven and bake for 20 minutes until it is golden and just cooked. You can use the toothpick test and make certain it comes out clean.
Remove from the oven. Allow the cakes to rest for 10 minutes. Prick the tops with a wooden tooth pick (unused!) and slowly spoon over some of the syrup. Leave to soak, then repeat the process until all the syrup has been absorbed into the cake. Unmold the cakes and present alongside a scoop or two of Breyers French Vanilla Ice Cream. Or serve with an orange salad.
