Hazelnut rice-flour lattice cake
The silk town of Sheki, in the green foothills of the Greater Caucasus, is famous for its halva: a lacework of rice-flour batter drizzled from a funnel-like tool called a reshta onto a round tray, filled with crushed hazelnuts spiced with cardamom and coriander, topped with another lace layer and drenched in syrup until glossy and sticky. Sheki confectioners sell it from wooden trays in the old caravanserai streets. This home version uses a squeeze bottle for the lattice. A common mistake is making the lattice too thick, which turns it doughy instead of crisp and lacy. Chef's tip: keep each lattice layer thin and lacy, with gaps you can see the tray through, and drizzle the syrup while it is hot.
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