Semolina Cake, Syrup-soaked (Revani)

To prepare a delicious and moist dessert, we start by making the syrup. In a small saucepan, we combine all the necessary ingredients for the syrup, including sugar, water, and optionally, vanilla essence for an extra flavor boost. We let the mixture simmer on low heat, stirring occasionally, until the syrup reduces slightly and becomes more viscous. It is important to let it cool completely before using it, to avoid melting the warm cake, which absorbs the syrup better when it is cold.

Meanwhile, we focus on the batter. In a large bowl, we beat the eggs with the sugar, using an electric mixer or a whisk, until the mixture becomes frothy and light in color. This step is essential for achieving a fluffy cake. Once the eggs are well beaten, we gradually add the yogurt, which will bring extra moisture and flavor, followed by sunflower or canola oil to enrich the texture.

After incorporating the liquid ingredients, we add the flour, semolina, and grated lemon zest, which will provide a fresh and invigorating taste. Finally, we remember to add the baking powder to ensure an even rise of the batter. We mix everything gently until it is homogeneous and we obtain a uniform composition.

We carefully prepare the baking tray: we grease it with oil and dust it with flour or, alternatively, use parchment paper to prevent sticking. A 22/28 cm tray is perfect for this recipe, and the batter will rise beautifully during baking. We preheat the oven to a medium temperature of 180 °C and place the tray inside. The cake bakes for 30-40 minutes, until the surface turns golden, and to check if it’s done, we perform the toothpick test: if it comes out clean, the cake is perfectly baked.

Once the cake has cooled completely, we remove it from the tray and take off the paper if we used it. Now, we pour the cooled syrup over the cake, making sure it soaks evenly. We leave it in the tray or another container until it absorbs all the syrup, which will give it a moist and delicious texture.

In the end, the cake can be cut into pieces, even before adding the syrup, and can be served plain or with a topping of coconut, pistachio, or ground walnuts sprinkled on top. Additionally, slices of lemon boiled in syrup add a pleasant contrast and a unique citrus note to this refined dessert. Enjoy every bite and savor the enticing flavors!

 Ingredients: Base: 4 eggs, 200 g of thicker natural yogurt (I use 100 g of Greek yogurt + 100 g of natural yogurt), 1 cup of sunflower oil, 2 cups of flour, 1 cup of semolina, 1 packet of baking powder, grated zest of 1/2 lemon. Syrup: 5 cups of water, 1 cup of granulated sugar, 2 cups of brown sugar, 2 packets of vanilla sugar, juice from 1/2 lemon. *If you like it sweeter, add more sugar.

 Tags:  eggs flour oil sugar lemon cookies vegetarian recipes recipes for kids