Turkish•indulgent

Revani (Turkish Semolina Cake)

Semolina cake soaked into lemon flavored syrup.

Ingredients

Quantities are shown as originally provided.

440 ml water
370 g sugar
1 teaspoon lemon juice (freshly squeezed (optional: 2 lemon wedges for extra flavor))
160 g semolina
65 g flour
2 teaspoons baking powder
3 medium eggs
100 g sugar
230 g yogurt
180 ml olive oil
1 tablespoon desiccated coconut (or ground pistachios)

1
Put sugar and water in a pot and bring it to boil. Reduce the heat to the low once it boils and let it simmer until it has a consistency, for about 20 minutes. Once it gets a little thicker, add in lemon juice (and lemon wedges) and let it simmer for another 5 minutes. Let it cool. You can pour it into a large shallow bowl so that it cools faster.
2
Butter a 25 cm (10-inch) diameter round baking pan that is 4.5 cm (1.75 inches) deep and put it aside.
3
Preheat the oven to 350F (180C).
4
In a large bowl, combine semolina, flour and baking powder.
5
In another bowl, using an electric mixer, whisk together the eggs and sugar until creamy and fluffy. Add in yogurt and oil, mix well.
6
Now pour the dry ingredients into the wet mixture and using a hand whisk, mix until everything is combined.
7
Pour the mixture into the prepared baking pan and bake until golden, for about 30 minutes. Make a toothpick test and if it comes out clean, remove the cake from the oven.
8
Slice it in diamonds or squares when it is still hot.
9
Pour the cooled syrup over the warm cake. Let it absorb the syrup and cool completely before serving.
10
Sprinkle desiccated coconut or ground pistachios and serve.