Revani is a syrup soaked semolina cake, common in Turkey and also favored in Middle East and Greece.

Syrup

3 cups sugar

3 cups water

1 tbsp lemon juice

Cake

3 eggs

1/2 cup sugar

zest of a lemon

½ cup vegetable oil

1 cup plain yogurt

3 tbsp flour

1 cup semolina

1/4 cup finely ground hazelnuts

1/2 tsp baking soda

2 tsp baking powder

• Garnish

Coconut flakes

Make a simple syrup by mixing the water and sugar, stir until the sugar dissolves, bring to a boil, turn the heat down, let simmer gently. Add the lemon juice, remove from heat, let cool.

Preheat the oven to 350 F (175 C). Grease a 9-inch by 13-inch baking pan.

Whisk together eggs and sugar until creamy. Add oil, lemon zest and yogurt keep whisking. Add the dry ingredients and whisk until the batter is smooth. Pour into the prepared pan, bake for 40 minutes . Remove from the oven and let rest for 5 minutes, drizzle the syrup on the cake gradually until all the syrup is gone.

Let rest for a couple of hours in the fridge, cut into individual servings garnish with coconut flakes and serve.