Revani

Ingredients

1 cup, 250gr, fine semolina
1 cup, 250gr, self raising flour or all purpose flour
2 tsp baking powder , if using all purpose flour
1 cup, 250gr, sugar
1/2 cup, 125gr, milk or Greek yogurt
4 eggs
1/2 tsp. salt
1 tsp vanilla extract

For the Syrup:
2 cups sugar
2 cups water
2 tbsp butter
2 tbsp lemon juice
1 tbsp lemon zest
Sliced almonds, optional

Directions

Directions

Preheat your oven to 180C / 350F ‘ and butter well a large cake pan.
In a electric standing mixer beat eggs and sugar on high until you get a pale, light yellow color.

Stir in the milk or yogurt and vanilla extract.

In a bowl, sift together the flour, salt, ( baking powder, if using), and all the semolina.

Slowly add the dry mix to sugar-eggs mixture and mix until incorporated.
Evenly pour into a 8 inch baking pan, (top with some sliced almonds, optional), and bake for 30 minutes, until golden brown.

In the meantime make the syrup.

In a small pot, add the syrup ingredients and bring to a boil.

Let it simmer for about 10 minutes, then set it aside to cool completely.

Once the cake is baked and still hot, score the surface with a sharp knife (without cutting all the way through), and slowly pour the cold syrup over the hot cake.

Allow it to absorb fully and come to room temperature before serving.