Revani (Semolina Syrup Cake)

Ingredients

• fine semolina1 1/2 cups
• all-purpose flour1/2 cup
• baking powder2 tsp
• large eggs3
• granulated sugar3/4 cup (for the cake)
• full-fat Greek yogurt3/4 cup
• neutral oil1/2 cup
• lemon zestfrom 1 lemon
• vanilla extract1 tsp
• granulated sugar1 1/2 cups (for the syrup)
• water1 1/2 cups
• lemon1/2, juiced
• cinnamon stick1

Steps

1. 1

   Heat the oven and prepare dish.

   Heat the oven to 175 C / 350 F. Lightly oil a 22 cm square baking dish.

2. 2

   Whisk dry and wet ingredients separately.

   Whisk the semolina, flour, and baking powder in one bowl. In a second bowl, whisk the eggs and cake sugar until pale and frothy, about 2 minutes.

3. 3

   Whisk and fold ingredients.

   Whisk the yogurt, oil, lemon zest, and vanilla into the egg mixture. Fold in the dry ingredients just until smooth.

4. 4

   Pour batter and bake the cake.

   Pour into the dish and bake until deep gold and springy in the center, 30-35 minutes.

5. 5

   Simmer and cool the syrup.

   While the cake bakes, simmer the syrup sugar, water, lemon juice, and cinnamon stick for 8 minutes, until lightly thickened. Discard the cinnamon stick and cool the syrup to lukewarm.

6. 6

   Score cake and ladle syrup.

   When the cake comes out of the oven, score it into diamonds and immediately ladle the syrup slowly over the surface. It will hiss and drink it in.

7. 7

   Cool cake completely before serving.

   Cool completely in the pan, at least 1 hour, before serving with a spoon of yogurt.