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.