Revani

Instructions

1. Prepare the syrup
   In a medium saucepan, combine the sugar and water for the syrup. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat, stir in lemon juice and orange blossom water if using. Set aside to cool completely.
2. Prepare the batter
   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a medium bowl, whisk together semolina, all-purpose flour, and baking powder. In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
3. Complete the batter
   Stir in the yogurt, vanilla extract, and lemon zest until well combined. Gradually fold in the dry ingredients until just incorporated. Be careful not to overmix.
4. Bake the cake
   Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
5. Add the syrup
   While the cake is still hot, cut it into diamond or square shapes. Gradually pour the cooled syrup over the hot cake, allowing it to absorb between additions. The cake will absorb all the syrup over time.
6. Rest and garnish
   Let the cake rest for at least 2 hours or preferably overnight to fully absorb the syrup. Before serving, sprinkle with chopped pistachios for garnish.