Revani Semolina Cake

Instructions

1. Step 1

   Combine the syrup portion of the sugar with the water in the saucepan. Bring to a boil over medium heat, reduce to low heat, and simmer gently for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Granulated Sugar, 360.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the syrup from the heat, stir in the lemon juice, and set it aside to cool to room temperature.

   Timer: 30 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: saucepan

3. Step 3

   Heat the oven to 180°C. Grease the baking dish evenly with the butter.

   Ingredients used: 10.0 gr Butter

   Cookware: 23 × 33 cm rectangular baking dish

4. Step 4

   Beat the eggs and the batter portion of the sugar until pale, thick, and slightly increased in volume.

   Timer: 4 min (fixed)

   Ingredients used: 3.0 piece Egg, 200.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

5. Step 5

   Whisk the yogurt, sunflower oil, and vanilla extract into the egg mixture until smooth.

   Ingredients used: 240.0 gr Plain Yogurt, 120.0 ml Sunflower Oil, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Add the semolina, flour, baking powder, and salt to the wet mixture.

   Ingredients used: 125.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 180.0 gr Fine Semolina, 1.0 gr Salt

   Cookware: mixing bowl

7. Step 7

   Fold just until no dry streaks remain, then spread the batter evenly in the prepared baking dish.

   Cookware: 23 × 33 cm rectangular baking dish, mixing bowl, rubber spatula

8. Step 8

   Bake at 180°C for 30–35 minutes, until deeply golden and a skewer inserted in the center comes out clean.

   Timer: 30 min (fixed)

   Cookware: 23 × 33 cm rectangular baking dish, Wooden skewer

9. Step 9

   Poke the hot cake all over with the skewer. Slowly pour the cooled syrup across the surface, pausing as needed so it absorbs evenly.

   Cookware: 23 × 33 cm rectangular baking dish, saucepan, Wooden skewer

10. Step 10

    Let the cake rest uncovered until the syrup is absorbed, then cut it into 12 portions.

    Timer: 45 min (fixed)

    Cookware: 23 × 33 cm rectangular baking dish