Revani (Semolina Cake)
Moist semolina and almond cake soaked in orange blossom lemon syrup.
7 ingredients
5 steps
Ingredients
- 1200g coarse semolina
- 2100g ground almonds
- 3150g sugar, 4 eggs
- 4100ml olive oil
- 5150g plain yogurt
- 6Zest of 1 lemon, 1 tsp baking powder
- 7For syrup: 200g sugar, 250ml water, juice of 1 lemon, 1 tbsp orange blossom water
Instructions
- 1Beat eggs and sugar until pale. Stir in olive oil, yogurt and lemon zest.
- 2Fold in semolina, ground almonds and baking powder. Mix well.
- 3Pour into a greased baking tin; bake at 175°C for 25–30 minutes until golden and a skewer comes out clean.
- 4Simmer syrup ingredients for 10 minutes.
- 5Pierce the warm cake all over with a skewer; pour the warm syrup slowly over. Allow to absorb fully before cutting.