Revani (Greek Semolina Syrup Cake with Lemon)

• 170 g Unsalted butter
• 250 g Caster sugar
• 1 large Lemon, unwaxed if possible
• 3 Egg, room temperature
• 2 tsp Vanilla extract
• 200 g Greek yogurt
• 180 g Fine semolina
• 90 g Plain flour
• 2 tsp Baking powder
• 250 ml Water

1. Heat the oven to 180°C (355°F). Grease a 20 cm square cake tin with a little of the butter.
2. Make the syrup first: put the water and 150 g of the caster sugar in a saucepan. Use a peeler to remove strips of lemon peel, add them to the pan, then simmer for 8 to 10 minutes until slightly thickened.
3. Take the syrup off the heat and squeeze in about 2 tbsp lemon juice, then leave to cool to warm. Discard the peel once infused.
4. Melt the remaining butter and leave it to cool slightly. In a bowl, whisk the eggs with the remaining 100 g caster sugar for 2 to 3 minutes until paler and a little foamy.
5. Whisk in the vanilla extract, the greek yogurt, and the zest of the lemon. Slowly whisk in the melted butter until smooth.
6. In a separate bowl, whisk together the fine semolina, plain flour and baking powder. Fold the dry ingredients into the wet mixture just until no dry pockets remain.
7. Scrape the batter into the prepared tin and level the top. Bake for 30 to 35 minutes until golden and a skewer inserted in the centre comes out clean.
8. While the cake is hot, prick it all over with a skewer. Pour the warm syrup over slowly, letting it soak in before adding more.
9. Leave the revani to cool completely in the tin so the syrup fully absorbs. Cut into 9 squares to serve.

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