Revani (semolina-yoghurt syrup cake)

Time: 1 hr 30 min (about 25 min hands-on)12 slicesapprox. 390 kcal / serving (estimated)approx. 6 g protein / serving

This Ottoman-era sweet is moist and grainy from semolina, since it soaks up syrup after baking. It's a relative of Greek ravani and Arabic basbousa.

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Method

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For the syrup, bring the sugar and water to a boil, simmer for 10 minutes, add the lemon juice, and let cool completely.
Preheat the oven to 180 °C and grease a baking dish about 22×30 cm.
Beat the eggs with the sugar until fluffy, then add the yoghurt, oil and lemon zest.
Mix the semolina with the flour and baking powder, and fold into the egg mixture.
Smooth into the baking dish and bake for 30-35 minutes until golden and a skewer inserted in the center comes out clean.
Cut the hot cake into pieces and pour the cold syrup over it evenly.
Let it sit for at least 1 hour to fully absorb the syrup, then sprinkle with coconut or pistachios and serve.

A Receptnaptár original recipe. Calories and protein are estimated.

Always pair a hot cake with cold syrup (or vice versa), otherwise it won't absorb evenly.
Even more festive served with whipped cream or kaymak.