Revani
cake
Make your Coffee Morning one to remember with this delectable take on the traditional Middle Eastern and Mediterranean semolina cake
Serves 15 | Prep 10 mins, plus cooling
Cook 35 mins | Easy
Serves 15 | Prep 10 mins, plus cooling
Cook 35 mins | Easy
125g self-raising flour
125g semolina
1 lemon, zested and juiced
1 tsp baking powder
3 eggs
175g natural yogurt
175ml olive oil, plus extra for greasing
275g caster sugar
2 tbsp desiccated coconut
2 tbsp pistachios, finely chopped
Step 1
Heat the oven to 180C/160C fan/gas 4. Grease a 30cm x 20cm baking tin and line it with baking parchment. In one bowl, combine the flour, semolina, lemon zest and baking powder. In another bowl, whisk together the eggs, yogurt, olive oil and 175g sugar, then gradually mix into the dry ingredients until you have a thick batter.
Step 2
Pour the batter into the lined baking tin and level with the back of a spoon. Bake for 30–35 mins until golden and a skewer comes out clean.
Step 3
Meanwhile, make the syrup by heating the lemon juice with the remaining sugar and 100ml water in a saucepan over a medium-high heat. Bring to a boil, then simmer until the sugar has dissolved. Remove from the heat and leave to cool slightly.
Step 4
Prick the cake all over with a skewer or fork, then pour the cooled syrup over the warm sponge and sprinkle over the desiccated coconut and pistachios. Leave to cool completely before removing from the tin and cutting into 15 squares.
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