Revani — Turkish Semolina Cake (Needs Improvement)

YOUR NOTE: “This was not good did not raise so find better recepi.” Retained as a flagged recipe, without searching for a replacement. Saved Cooking Gorgeous recipe. Room-temperature eggs and medium-ground semolina are recommended. Lemon juice/zest may replace orange in equal amounts. Saved storage guidance: airtight 3 days at room temperature, 7 days refrigerated or 3 months frozen.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the syrup first: heat water and sugar over medium heat, stirring occasionally until dissolved and boiling. Reduce to low and simmer for 15–20 minutes. Add lemon juice and simmer a few minutes more. Remove from heat, stir in orange zest and juice and cool to room temperature.

Step 2

Preheat the oven to 180°C and grease a 23 cm cake tin or oven dish. Beat the eggs and sugar until doubled, light and fluffy. On low speed, mix in orange juice, yoghurt and oil.

Step 3

Gently mix in semolina, flour, baking powder, coconut and orange zest until combined. Pour into the tin and bake for 25–30 minutes until a skewer comes out clean.

Step 4

Cool the cake for 5 minutes. Slowly ladle the cool syrup over it. Leave until completely cooled before cutting, then garnish with coconut or pistachios. Preferably refrigerate overnight before serving.