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This week, the New York Times Magazine's The Way We Eat column is devoted various types of syrup-soaked semolina cakes and pastries. In Macedonia, these desserts are known collectively as siropiasta. Revani and samali, both made with semolina and ground almond, are served drenched in sweet liquid - lemon-sugar, honey, rosewater syrup. In France and Italy, more pudding-like cakes are made with finely ground semolina, also known as farina, and baked in water baths. Served with caramel of fruit, they make fine summer desserts.
The story includes recipes for a French semolina gateau with nutmeg and raisins, a Cognac-soaked revani and a semolina pudding with rhubarb-strawberry sauce.
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6-09-2008 @3:28AM Julie said... Those look delicious, I love any dessert that is soaked with that type of syrup.
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6-09-2008 @3:42AM fuchsoid said... I make a very nice version of this, with orange peel and juice in the cake and orange juice in the syrup. I think it was originally from Jane Grigson's "Fruit Book". The original is very sweet, but you can adjust the amount of sugar in the cake (not the syrup). Delicious with a good Greek-style yoghurt.
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