Yesterday I baked Orange Yogurt Cake and then poured tons of honey syrup over it. The recipe was Greek and i found it in Aphrodite Polemis's cookbook From a Traditional Greek Kitchen.
besides wanting to bake something new and different, the thing that drove me to try this particular recipe was farina, one of the 'star' ingredients in the cake. i had never used farina before. in fact i had no idea as to what it was until yesterday. so you may say it was curiosity that made me try this cake. in case you too are ignorant about it, farina is a cereal food similar in texture to suji or semolina. once i saw how its texture was i thought, may be this cake was going to taste a bit like halwa. so i wasn't very surprised when the final product resembled a 'mithai' more than a cake. i mean cake in the sense of "birthday cake." however it is a nice sweet which i'll like plating out for Holi or Diwali or for Bijaya Dashomi, with an additional garnish of raisins and/or silvered almonds. though the recipe itself is pretty straight forward, soaking the cake in the syrup might take a while(at least it took my cake quite some time to absorb the syrup). so if you plan to bake it for any occasion, you'll probably want to get it done a day before.
besides wanting to bake something new and different, the thing that drove me to try this particular recipe was farina, one of the 'star' ingredients in the cake. i had never used farina before. in fact i had no idea as to what it was until yesterday. so you may say it was curiosity that made me try this cake. in case you too are ignorant about it, farina is a cereal food similar in texture to suji or semolina. once i saw how its texture was i thought, may be this cake was going to taste a bit like halwa. so i wasn't very surprised when the final product resembled a 'mithai' more than a cake. i mean cake in the sense of "birthday cake." however it is a nice sweet which i'll like plating out for Holi or Diwali or for Bijaya Dashomi, with an additional garnish of raisins and/or silvered almonds. though the recipe itself is pretty straight forward, soaking the cake in the syrup might take a while(at least it took my cake quite some time to absorb the syrup). so if you plan to bake it for any occasion, you'll probably want to get it done a day before.
