Semolina Cake Soaked With Lemon Syrup (Revani)

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READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
  • Set oven rack in the middle of the oven; preheat to 350°.
  • Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
  • Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
  • While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
  • Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
  • When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
  • Scrape the cake batter into the prepared pan; smooth the top.
  • Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
  • Cool the cake on a rack for 10 minutes.
  • While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
  • While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
  • After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
  • Cool completely.
  • Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
  • Only the first piece is difficult and may break slightly, the rest should come out easily.
  • Storage: keep the cake pan covered with plastic wrap at a cool room temperature.
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