Revani

🔥 Prep

• Measure out 200 g semolina.
• Measure out 100 g flour.
• Crack 4 eggs into a bowl and whisk.
• Measure out 200 g sugar (reserve half for the batter, half for the syrup).
• Measure out 200 g yogurt.
• Zest 1 lemon to obtain 1 tsp lemon zest.

🔥 Cook

• 1. Preheat oven to 180 °C (350 °F) and grease a 20 cm (8‑inch) round baking pan with a little butter or oil.
• 2. In a mixing bowl, combine the 200 g semolina, 100 g flour, and 100 g sugar (reserved for the batter).
• 3. Add the whisked 4 eggs, 200 g yogurt, and 1 tsp lemon zest to the dry mixture; stir until smooth.
• 4. Pour the batter into the prepared pan and smooth the top with a spatula.
• 5. Bake in the preheated oven for 35‑40 minutes or until a toothpick inserted in the center comes out clean.
• 6. While the cake bakes, prepare the syrup: in a saucepan combine the reserved 100 g sugar, 200 ml water, and a slice of lemon (optional); bring to a boil over medium‑high heat, then reduce to low and simmer for 5 minutes until slightly thickened.
• 7. Remove the cake from the oven and, while still hot, slowly pour the hot syrup over the entire surface, allowing it to absorb.
• 8. Let the cake cool in the pan for 15 minutes, then turn onto a serving plate.

🔥 Serve

• Cut the revani into diamond or square pieces and serve at room temperature.
• Optionally garnish with a sprinkle of ground cinnamon or crushed pistachios.
• Pair with a cup of Greek coffee or a glass of cold milk.