Semolina & Syrup Cake


For the Syrup

600ml cold water 
450g granulated sugar 
1 large cinnamon stick 
2 tbsp rose water or orange blossom water 
Juice of half an orange 

For the Cake 
3 large eggs 
150g granulated sugar 
125ml vegetable / olive oil (I use a combination of both)
245g thick natural / Greek yoghurt 
1 tsp grated orange zest
1/2 tsp vanilla bean paste
1/2 tsp ground cinnamon 
250g semolina
45g self raising flour 
1 tbsp baking powder

Crushed pistachios to serve


Preheat oven to 180C and grease a 20cm x 26 cm deep baking tray (the Ikea Konsis is perfect. 

Make the syrup so that it can cool down. Mix together the water and sugar in a saucepan with the cinnamon and rose water / orange blossom. 

Keep stirring and bring the syrup to boil, then turn down heat so that it simmers gently for about 10 mins. Turn off heat, add juice of 1/2 orange and stir. Leave to one side. 

In a large bowl, whisk together the eggs and sugar quite vigorously until sugar dissolves well. Add the oil, orange zest and vanilla and yogurt and whisk for several minutes more.

Add 1 the ground cinnamon, semolina, self-raising flour and baking powder and mix until really smooth.

Pour revani mixture into the greased baking tray (I just use a little sunflower oil on kitchen paper). 

Bake for 30-40 mins on bottom shelf until nicely browned (toothpick should come out clean). Take pan out of oven and leave for 5 mins or so. 

Cut cake into around 18-22 rectangular / square pcs as per my pic and gently press a blanched almond half onto each square, then using a ladle, carefully pour syrup all over the cake. 

The cake will look like it’s drowning in the syrup but that’s absolutely fine. Allow to cool, cover with foil and put in fridge (preferably overnight). 

Sprinkle with crushed pistachio before serving

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