Revane

Ingredients

• 250 g semolina
• 100 g plain flour
• 200 g plain yogurt
• 4 pieces eggs
• 180 g caster sugar
• 120 ml sunflower oil
• 2 tsp baking powder
• 400 g sugar for syrup
• 400 ml water for syrup
• 2 tbsp lemon juice

Steps

1. 1
   Make the syrup first: boil the sugar, water and lemon juice for 8 minutes, then cool it completely and refrigerate.
2. 2
   Whisk the eggs with the caster sugar until pale and thick.
3. 3
   Beat in the oil and yogurt, then fold in the semolina, flour and baking powder.
4. 4
   Rest the batter 20 minutes so the semolina swells and the crumb turns tender rather than sandy.
5. 5
   Pour into a greased 30x20 cm tin and bake at 180C for 30-35 minutes until golden and springy.
6. 6
   Score the hot cake into diamonds while still in the tin.
7. 7
   Pour the cold syrup evenly over the hot cake — hot on cold, never the reverse, or it will not absorb.
8. 8
   Leave at least 4 hours before serving so the syrup reaches the centre.