Semolina syrup cake (Revani)

1. Make the syrup first: boil the sugar with 600 ml of water for 10 minutes, add the juice of half the lemon at the end and cool completely.

2. Preheat the oven to 180 °C and butter a baking tin of about 25x35 cm.

3. Beat the eggs with the sugar for 5 minutes until fluffy, then stir in the yoghurt and the grated lemon zest.

4. Mix the semolina, flour and baking powder and gently fold into the egg mixture.

5. Spread in the tin and bake for 30-35 minutes until golden (test with a skewer).

6. Cut the hot cake into squares, pour the cold syrup evenly over it, leave for 2 hours and serve sprinkled with ground pistachios.

Tip: One of the oldest desserts of Ottoman cuisine, named after a Persian poet. Same rule as for baklava: hot cake, cold syrup.