Revani (Semolina Cake with Lemon Syrup)

Syrup

• 300 g Caster sugar
• 300 ml Water
• 1 medium Lemon

Cake

• 3 Egg
• 200 g Caster sugar
• 200 g Greek yogurt
• 120 ml Sunflower oil
• 1 tsp Vanilla extract
• 190 g Semolina
• 60 g Plain flour
• 2 tsp Baking powder

1. Heat the oven to 180°C (355°F). Lightly oil a cake tin (about 23 cm) with a little of the sunflower oil, then set aside.
2. Make the syrup: put 300 g caster sugar and the water in a saucepan. Use a vegetable peeler to take a few strips of lemon peel, then squeeze the lemon and add both peel and juice to the pan.
3. Bring the syrup to a gentle simmer and cook for 10 minutes, stirring until the sugar dissolves, then simmering until slightly thickened. Remove from the heat and leave to cool while you make the cake.
4. In a mixing bowl, whisk the eggs with 200 g caster sugar for 2 to 3 minutes until pale and a little thickened. Whisk in the greek yogurt, sunflower oil and vanilla extract until smooth.
5. Add the semolina, plain flour and baking powder. Whisk just until you have a smooth batter, then scrape into the prepared tin and level the top.
6. Bake for 30 to 35 minutes until deep golden and a skewer inserted in the centre comes out clean. Set the tin on a rack for 5 minutes.
7. While the cake is still warm, remove the lemon peel from the syrup. Prick the cake all over with a fork, then slowly pour the cooled syrup evenly over the surface, letting it soak in as you go.
8. Leave the cake at room temperature for at least 20 minutes to absorb the syrup fully. Slice and serve once the top looks glossy and the cake feels heavy with syrup.

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