REVANI SYRUP CAKE
SERVES 8 Revani is a sweet Turkish semolina cake.
200g caster sugar 3 eggs 1 cup (280g) Greek yoghurt 2 tbs grapeseed oil
1/4 tsp vanilla extract Finely grated zest of 1 lemon and
juice of 1/ 2 a lemon 150g fine semolina 1/ 2 cup (50g) almond meal 1/ 3 cup (50g) plain flour 1 tsp baking powder 2 tbs chopped pistachios
11/ 2 (330g) cups caster sugar Juice of 1 lemon
For the lemon syrup, combine sugar and 11/ 2 cups (375ml) water in a saucepan over high heat, stirring until sugar is dissolved. Bring to the boil and cook, without stirring, for 3 minutes to reduce slightly. Remove from heat and stir through lemon juice. Set aside to cool (syrup can be stored, covered and chilled, for up to 2 months).
Preheat oven to 180°C. Grease an 8cm x 27cm loaf pan and line long edges with baking paper, allowing 5cm to overhang.
To make the cake, in a stand mixer fitted with the whisk attachment, whisk sugar and eggs together at low speed until sugar is dissolved. Add yoghurt, oil, vanilla and lemon zest and juice, and whisk until combined. Add semolina, almond meal, flour, baking powder and a pinch of salt flakes, and whisk until just combined.
Pour batter into prepared pan and sprinkle with pistachios. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Pour cooled sugar syrup over the hot cake and stand to cool to room temperature. Remove from pan using excess baking paper, transfer to a serving plate and slice thickly to serve.