Revani is a simple yogurt semolina cake. Because it has a soaking syrup it lasts a long time. Mom loved this cake because she liked to enjoy a piece of plain cake to have with coffee for breakfast.
1 C Greek yogurt
2 eggs
1/2 C sugar
2 t vanilla
1/4 C butter, melted and cooled slightly
1 1/4 C semolina flour
1 t baking powder
1/2 t baking soda
1/2 t salt
Soaking Syrup
1 C sugar
1 C water
zest (be sure to not include the white part since it will make the syrup bitter) of one orange
Heat oven to 350. Butter a 9×9 or 8×8 pan, set aside.
In a medium bowl whisk together yogurt, eggs, sugar, and vanilla. Stir in the butter and add the semolina, baking powder, baking soda, and salt. Spoon the batter into the prepared pan and bake about 25-35 minutes or until the cake is firm in the middle. While the cake is baking make the soaking syrup.
In a medium saucepan combine the sugar and water and place over a high heat and stir until the sugar dissolves. Bring to a boil, reduce to a simmer, add the orange zest and let the mixture simmer for five minutes. Once the cake has baked, pour the syrup over the cake. There is lots of debate about whether or not you pour hot syrup over a hot cake, or hot syrup over a room temperature cake, I always pour hot syrup over a hot cake and it works fine, so do what best suits your cooking schedule.
Once cool cut the cake into serving pieces and serve with a dollop of yogurt and either fresh apricots or apricot jam.
Serves 12
