A few months ago we were treated to a Middle Eastern treat called makrout that’s made with semolina and a date/walnut filling. I haven’t been able to duplicate the makrout (yet) so when I came across this recipe for a similar cake at Honey and Butter, I knew immediately I wanted to make it for this month’s...
The post Revani: Turkish Sponge Cake {Food of the World} appeared first on Lydia's Flexitarian Kitchen.