Revani (Semolina Cake)

Revani (Semolina Cake)

Makes about 16 square slices

Citrus Cinnamon Syrup:

1 cup water

1 cup sugar

Rind from 1/4 of a lemon

Rind from 1/4 of an orange

1 cinnamon stick

Cake:

4 eggs, room temperature

1/2 tsp vanilla

1/2 cup butter, melted

1/2 cup semolina

1/2 cup flour

1 tbsp baking powder

Pistachios and slices of lemon and orange for garnish

1. Preheat the oven to 350F. Line a 9” square pan with oil and parchment paper. Set aside.

2. Combine water, sugar, the rinds and the cinnamon stick in the pot and bring to a boil. Remove from heat after about 2-3 minutes of boiling and set aside.

3. In a medium sized bowl, combine semolina, flour and baking powder. Set aside.

4. In a large bowl, whisk eggs using a hand mixer or stand mixer, for about 10-20 minutes, or until the eggs thicken and become fluffy. The colour of eggs should be a very light yellow and the mixture should almost triple in size.

5. Add in vanilla and butter slowly into the bowl while whisking. using a spatula, fold in the dry ingredients into the wet ingredients until. Pour batter into the pan and bake in the oven for 15-20 minutes, or until the top becomes brown in colour.

6. Remove the cake from the oven when done, and gently poke a few holes using a fork on the top of the cake. Pour in the citrus syrup while the cake is still hot, so the cake can absorb the syrup.

7. Garnish with slices of lemon and orange, as well as chopped pistachios. Enjoy!