Revani (Moist Semolina Cake)

• FOR THE SYRUP:
• 2 cups Sugar
• 2 cups Water
• 1 Lemon, Zested
• 2 teaspoons Lemon Juice
• 2 sticks Cinnamon
• FOR THE CAKE:
• 200 grams Greek Yogurt
• 1/2 cups Sugar
• 1-1/2 cup Semolina
• 1-1/2 cup Coconut Flakes
• 1 cup Melted Butter
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Powder
• 2 Lemons, Juice And Half The Zest

1. To a sauce pan, add all syrup ingredients and bring to boil. When sugar dissolves, reduce heat to the lowest setting just to keep it warm.
2. Preheat oven to 180u0b0C (355u0b0F). For the cake, in a bowl whisk yogurt with sugar until sugar dissolves. Gradually add remaining ingredients. Place in a medium-small oven tray and bake until golden brown, about 40-60 minutes depending on the oven. Cake is done when you insert a knife all the way to the bottom and it comes out clean.
3. Remove cake from oven. While still hot, start pouring (gradually) syrup over cake. Let cool and serve. It goes perfectly with vanilla ice cream.

syrup, sugar, water, lemon, lemon juice, cinnamon, cake, greek yogurt, sugar, coconut flakes, butter, baking powder, vanilla powder, lemons

Taken from tastykitchen.com/recipes/desserts/revani-moist-semolina-cake/ (may not work)