Semolina Cake (Revani) | Williams Sonoma
Semolina Cake (Revani) This dense, sweet cake benefits hugely from being made the day before you want to eat it, allowing the semolina to soak up the syrup and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- Generous 1 cup (9 oz./250 g) superfine sugar
- 1 cup (8 1/2 fl. oz./250 ml) water
- Juice of 1/2 lemon
- 5 eggs, separated
- 1/2 cup (4 oz./125 g) superfine sugar
- 2/3 cup (5 oz./150 g) unsalted butter, melted and cooled
- 2 heaping Tbs. plain Turkish or Greek-style yogurt
- Finely grated zest of 1 lemon
- 1 1/4 cups (5 oz./150 g) fine semolina 
- Scant 1 cup (3 3/4 oz./110 g) all-purpose flour
- 1 Tbs. baking powder
- <br> Berries and a little clear honey for serving
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