Turkish · PANTRYHOP RECIPE
Revani
55 minutes · 6 servings · vegetarian
A very familiar Turkish semolina cake, made in an easy tray-bake style.
Ingredients
Check you have the quantities below.
- 1 cup semolina
- 1 cup all-purpose flour
- 1 cup sugar
- 3 large eggs
- 1 cup plain yogurt
- 2 tsp baking powder
- 1/2 cup olive oil
- 1 tsp lemon zest
- 1 1/2 cups water
- 3/4 cup sugar for syrup
- 2 tbsp lemon juice
Let’s make it
- Heat the oven to 180 C / 350 F and grease a baking dish.
- Beat eggs and sugar, then mix in yogurt, oil, lemon zest, semolina, flour, and baking powder.
- Bake for 30 to 35 minutes until golden and set.
- Meanwhile simmer water, sugar, and lemon juice for 8 minutes to make syrup; cool slightly.
- Pour the warm syrup over the warm cake and rest 15 minutes before slicing.
Cut into small squares and serve with extra yogurt on the side if desired.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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