Middle Eastern · Dessert
Revani Semolina Cake with Chamomile Syrup
A tender yogurt and semolina sponge soaked in hot chamomile-lemon syrup. It is served with more yogurt and pistachios, as dessert or breakfast.
- YieldServes 8 · 1 cake (8 in), 8 pieces
- Hands-on40 min
- Total2 h 31 min
- Difficulty
Ingredients
Cake
- 15 gall-purpose flour
- 160 gsemolina
- 1 tbspbaking powder
- ½ tspbaking soda
- ½ tspkosher salt
- 245 gplain whole-milk Greek yogurt
- 2lemons, zest only
- 1 tbspvanilla extract
- 3eggs, room temperature
- 100 ggranulated sugar
- 240 mlcanola oil
Chamomile syrup
- 360 mlwater
- 1 tbsploose chamomile tea
- 400 ggranulated sugar
- 1 tbspfreshly squeezed lemon juice
To serve
- 125 gtoasted pistachios, finely chopped
- 120 gplain whole-milk Greek yogurt
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