Revani

A classic syrup-soaked dessert: soft semolina and yogurt sponge drenched in cold syrup, cut into squares and served with tea or coffee.

Ingredients

• 100 g semolina
• 50 g white flour
• 120 g eggs (2 eggs)
• 80 g whole milk yogurt
• 40 g (3 tbsp) sunflower oil
• 6 g baking powder
• 270 g sugar (100 g for the cake, 170 g for the syrup)
• 200 g (generous ¾ cup) water
• 5 g (1 tsp) lemon juice

Instructions

1. 1

   For the syrup, bring 170 g of the sugar and the water to a boil and simmer over medium heat for 10 minutes; add the lemon juice, boil 1 more minute and let cool completely.

2. 2

   Preheat the oven to 180 °C and grease a 20x20 cm pan.

3. 3

   Beat the eggs with the remaining 100 g sugar for 3-4 minutes until pale and foamy.

4. 4

   Mix in the yogurt and sunflower oil.

5. 5

   Add the semolina, flour and baking powder and fold with a spatula until the batter is smooth.

6. 6

   Spread in the pan and bake at 180 °C for 25-30 minutes, until golden and a toothpick comes out clean.

7. 7

   Cut the hot cake into squares, slowly pour over the cold syrup and let it soak for at least 1 hour before serving.

Nutrition

Per serving