Classic Revani (Semolina Cake with Syrup)
Ingredients
- Syrup:
- 250 grams granulated sugar
- 250 millilitres water
- Juice of half a lemon
- 1 teaspoon rosewater or orange blossom water (optional)
- Cake:
- 125 grams unsalted butter, softened
- 200 grams caster sugar
- 3 large eggs
- 150 grams plain yoghurt
- Zest of 1 lemon or orange (or both)
- 200 grams fine semolina
- 100 grams plain flour
- 2 teaspoons baking powder
- Garnish (optional):
- Desiccated coconut
- Chopped pistachios
- Whipped cream or clotted cream
Instructions
- 1
Place the sugar, water, and lemon juice in a saucepan over medium heat.
- 2
Bring to the boil, then lower the heat and let it simmer for about 10 minutes until slightly thickened.
- 3
Stir in the rosewater or orange blossom water if using.
- 4
Remove from the heat and allow the syrup to cool completely.
- 5
Preheat the oven to 180°C, or 160°C for fan ovens, or Gas Mark 4.
- 6
Grease and line a 20 by 30 centimetre baking tin.
- 7
In a large bowl, cream the softened butter with the caster sugar until light and fluffy.
- 8
Add the eggs one at a time, mixing well after each addition.
- 9
Stir in the yoghurt and citrus zest until well combined.
- 10
In a separate bowl, mix the semolina, flour, and baking powder.
- 11
Gradually fold the dry mixture into the wet ingredients until the batter is smooth.
- 12
Pour the batter into the prepared tin and smooth the surface.
- 13
Bake for 30 to 35 minutes, or until golden and a skewer inserted in the centre comes out clean.
- 14
Remove the cake from the oven and immediately pour the cooled syrup slowly over the hot cake.
- 15
Allow the cake to soak and cool in the tin for at least 1 hour.
- 16
Once cooled, cut into squares or diamonds.
- 17
Sprinkle with coconut or pistachios if desired.
- 18
Serve plain or with whipped or clotted cream. The cake keeps well in an airtight container for three to four days and improves in flavour over time.
