One of the hardest things for me when making unfamiliar food is that there is absolutely no way to tell if it turned out correctly. Is that really supposed to be that …lumpy? …spicy? ….gooey? This phenomenon tends to occur most frequently when cooking Turkish items. Sometimes its a hit. Sometimes a miss. And sometimes I don’t even have to ask- I just look at the mortified look on my bear’s face. Oopsies.
Whether or not you have a Turkish taster in your midst, this cake is pretty darned tasty. As in, I can eat multiple portions tasty. It uses semolina flour, also sold as durum or pasta flour, and is drenched in syrup after baking. The result is half-cake, half-pastry heaven. It is best eaten chilled the day after baking. Make sure you make the syrup ahead of time, and it is completely cool before you pour it on the cake. Very important.
Turkish Semolina Cake in Syrup (Revani)
1 1/2 cups sugar
1 1/2 cups water
½ cup sugar
1 cup yogurt
1 cup vegetable or corn oil
3 tbsp flour
1 cup semolina
1 tbsp vanilla
½ tsp baking soda
1 tbsp baking powder
½ tsp salt
1 tbsp grated lemon zest
For syrup: Put water and sugar in a pot and bring it to boil. Let it boil for about 5 minutes, then put half of a lemon in it. Boil it for about 3 minutes and cool it in the refrigerator.
For cake: Preheat the oven at 350F. Beat eggs and sugar well. Add yogurt and oil and mix. Then add the other ingredients and mix. Oil a square 8×8 pan and pour the batter in it. Bake it until golden brown, about 25-30 min.
Pour the cold syrup on the cake, in portions if it doesn’t absorb the syrup fast enough. Chill in the refrigerator and cut into squares before serving.