Revani in 60 Seconds Soft & Syrupy Semolina Cake!

Name: Revani in 60 Seconds Soft & Syrupy Semolina Cake!
Total time: 75 min
Ingredients: 2 ⅔ cups Sugar; ½ Lemon; 3 Egg; 1 tsp Vanilla; ½ cups Vegetable oil; 1 cup Yoghurt; 1 ¼ cups Semolina flour; 1 cup Flour; 2 ¼ tsp Baking powder; ¼ tsp Salt; ½ cups Coconut; ¼ cups Pistachio, ground; Cake

By Unicorns in the Kitchen · 75 min

Ingredients

Sugar2 ⅔ cups
Lemon½
Egg3
Vanilla1 tsp
Vegetable oil½ cups
Yoghurt1 cup
Semolina flour1 ¼ cups
Flour1 cup
Baking powder2 ¼ tsp
Salt¼ tsp
Coconut½ cups
Pistachio · ground¼ cups
Cake

Instructions

Make the syrup: simmer 2 cups sugar and 2 cups water over medium-high heat to a boil, then reduce to medium and simmer 15 minutes. Turn off the heat, stir in the lemon juice and let the syrup cool completely.
Preheat the oven to 350°F (175°C) and line a 9x13 inch pan with parchment.
Whisk the 3 eggs with 2/3 cup sugar in a large bowl until pale and fluffy, about 5 minutes.
Mix in the vanilla, 1/2 cup oil and 1 cup yogurt. Add 1 1/4 cups semolina, 1 cup all-purpose flour, 2 1/4 tsp baking powder and 1/4 tsp salt and mix until combined.
Spread the batter in the pan, smooth the top and tap the pan on the counter a few times to release air. Bake 30 minutes, testing with a toothpick, which should come out clean.
Cool the cake 5 minutes, then cut 12 squares in the pan. Pour the cold syrup evenly over the cake with a ladle and leave at room temperature 1–2 hours before serving.
Optionally, top with the desiccated coconut and ground pistachio.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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