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    Tuesday, August 04, 2015

    Rawani recipe


    10 eggs
    1 3/4 cups sugar
    1/4 teaspoon vanilla
    4 cups all-purpose flour
    1/3 cup semolina flour
    1 tablespoon baking powder

    Sugar Syrup
    2 cups sugar
    1 cup water
    1 cinnamon stick
    1/2 teaspoon orange zest

    Shredded coconut
    Apricot jam
    Finely ground pistachios


    - Preheat oven to 180˚C (350˚F).
    - Grease 27cm (9in) cake pan with butter, dust with some flour, and shake off excess.
    - In bowl of electric mixer, beat eggs on medium speed for 5 minutes until light and fluffy. Add vanilla.
    - Mix all-purpose flour, semolina flour, and baking powder in large bowl. Using a rubber spatula, gradually fold into egg mixture until well combined. Pour batter into prepared pan.
    - Bake for 45 minutes, or until a toothpick inserted into center comes out clean.
    - Meanwhile, prepare Sugar Syrup: In a saucepan over medium heat, dissolve sugar in water. Add cinnamon and orange zest. Bring to a boil. Reduce heat and simmer for 10 minutes, or until thickened. Strain.
    - When cake is done, pour syrup over warm cake in pan. Sprinkle generous amount of coconut over syrup-coated cake until completely covered.
    - Invert cake onto a serving plate so sprinkled coconut is on bottom. Spread jam evenly on top, then garnish with alternate stripes of coconut and pistachios.

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    Item Reviewed: Rawani recipe Rating: 5 Reviewed By: Mrs. Chef
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