Revani With Lemon Syrup

Instructions

1. Step 1

   Combine 2 cup (400 gr) of the sugar with the water in the saucepan. Bring to a boil over medium heat, then reduce to low heat and simmer gently.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Granulated Sugar, 480.0 ml Water

   Cookware: saucepan

2. Step 2

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

   Timer: 30 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice

   Cookware: saucepan

3. Step 3

   Preheat the oven to 180°C. Coat the inside of the baking dish with 2 tsp (10 ml) of the oil.

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: baking dish

4. Step 4

   Whisk the eggs with the remaining ¾ cup (150 gr) of sugar in the mixing bowl until pale, thickened, and slightly foamy.

   Timer: 4 min (fixed)

   Ingredients used: 3.0 piece Egg, 150.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

5. Step 5

   Whisk the yogurt, remaining ½ cup (110 ml) of oil, lemon zest, and vanilla extract into the egg mixture until smooth.

   Ingredients used: 4.0 gr Lemon Zest, 240.0 ml Plain Yogurt, 5.0 ml Vanilla Extract, 110.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

6. Step 6

   Combine the semolina, flour, baking powder, and salt in a separate mixing bowl.

   Ingredients used: 120.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 1.0 gr Fine Salt, 200.0 gr Semolina

   Cookware: mixing bowl, whisk

7. Step 7

   Fold the dry mixture into the wet mixture just until no dry patches remain. Spread the batter evenly in the prepared baking dish.

   Cookware: baking dish, mixing bowl, rubber spatula

8. Step 8

   Bake at 180°C until deeply golden and a skewer inserted into the center comes out without wet batter.

   Timer: 32 min (fixed)

   Cookware: baking dish, skewers

9. Step 9

   Pierce the hot cake all over with the skewer. Slowly pour the cooled lemon syrup across the surface, pausing as needed to let it absorb.

   Cookware: baking dish, saucepan, skewers

10. Step 10

    Leave the cake undisturbed until the syrup is absorbed and the cake has cooled. Cut into 12 portions before serving.

    Timer: 60 min (fixed)

    Cookware: baking dish, kitchen knife