Greek
Revani
Tender semolina-yogurt cake perfumed with orange and soaked through with honey-citrus syrup.
12 servings · 25 minutes prep · 35 minutes cook
Ingredients
Cake
- 1 cup fine semolina
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 4 large eggs
- 3/4 cup sugar
- 1 cup whole-milk Greek yogurt
- 1/2 cup extra-virgin olive oil
- 1 tbsp orange zest
- 1 tsp vanilla extract
Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 cup Greek honey
- 2 strips orange peel
- 1 tbsp fresh lemon juice
Directions
Make and Cool the Syrup
- Simmer the granulated sugar, water, Greek honey, and orange peel for 8 minutes. Stir in the lemon juice, discard the orange peel, and cool the syrup.
Mix and Bake the Cake
- Heat the oven to {{temperature:350°F}}. Oil a 9 by 13 inch pan.
- Whisk the fine semolina, all-purpose flour, baking powder, and kosher salt.
- Whisk the eggs and granulated sugar until pale and thick, about 4 minutes. Whisk in the whole-milk Greek yogurt, extra-virgin olive oil, orange zest, and vanilla extract.
- Fold in the dry ingredients just until no floury streaks remain. Spread the batter in the pan and bake until golden and a tester comes out clean, 30-35 minutes.
Syrup and Rest
- Cut the warm cake into diamonds or squares, then pour the cooled syrup evenly over the cuts and edges.
- Rest at room temperature for at least 3 hours before serving so the syrup settles through the crumb.
