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Revani – Yogurt & Lemon Syrup Soaked Cake

Revani – Yogurt & Lemon Syrup Soaked Cake

Make your night easier:

  • The cake can be baked and soaked in syrup a day ahead. You can store it at room temperature for one day, after that keep it in the refrigerator.
  • It can be served cold or at room temperature. Add Whipped cream and berries right before serving.
Revani – Yogurt & Lemon Syrup Soaked Cake
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Ingredients

Serves

Yogurt & Lemon Syrup Soaked Cake

  • 125g Semolina
  • 75g Flour
  • 100g Onken Natural Set Yogurt
  • 2 Eggs
  • 50g Sugar
  • 60g Unsalted Butter, plus extra for greasing, melted.
  • 0.5 Zest of Lemon
  • 1 Tsp Vanilla Extract
  • 5g Baking Powder

For the syrup

  • 150g Sugar
  • 250ml Water
  • 0.5 Juice of lemon

For serving

  • 60ml Whipped Heavy Cream
  • Raspberries
  • Pistachio

Instructions

  • Step 1

    Preheat the oven to 180°C/gas mark 4. Grease a 24 cm square baking dish (line with parchment paper if you’re using a cake pan).

  • Tip If making a smaller cake that serves 4-6, use a 10-12 cm square baking dish

  • Step 2

    Start with making the syrup as it needs to cool down while the cake is being baked. Put the sugar, water and lemon juice in a saucepan. Stirring occasionally, bring the mixture to a boil over medium heat. Once it boils, reduce the heat to medium low and let the syrup simmer for about 12 minutes. Turn off the heat and set aside the syrup to completely cool down.

  • Step 3

    For the cake, beat eggs and sugar with an electric mixer for about 5 minutes until you get a light and fluffy mixture.

  • Step 4

    Add Onken Natural Set Yogurt, melted butter, vanilla extract and lemon zest. Beat until smooth.

  • Step 5

    Sift in the flour and baking powder. Add the semolina and keep beating until you get a smooth batter.

  • Step 6

    Pour the batter into the greased baking dish and bake for about 25-30 minutes until the top of the cake turns golden brown and a skewer comes clean from the centre of the cake.

  • Tip If making the smaller cake bake for 20 minutes

  • Step 7

    Bring the cake out of the oven. Use a skewer to poke some holes on top of the hot cake. Pour the cooled syrup all over the cake when it is still hot. And let it rest at least for 2-3 hours until the cake fully absorbs the syrup.

  • Step 8

    For serving, cut the cake in squares. Put a tablespoon of whipped heavy cream on each portion, sprinkle some ground pistachio over it and top with 2-3 raspberries (or berries of your choice).

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