Semolina Cake in Syrup (Basbousa) - Revani

Revani as a word comes from Erivan (Yerevan) capital city of Armenia. When Yerevan is conquered by Ottoman Empire cooks in the palace served this dessert and it's named revani since then. 

Semolina Cake in Syrup (Basbousa) - Revani

Semolina Cake in Syrup (Basbousa) - Revani
Origin: Turkish
Difficulty: Easy

Ingredients:

For cake:
-(Must) 3 eggs
-(Must) 1/2 cup sugar
-(Must) 3 tbsp flour
-(Must) 1 cup hazelnut, corn or sunflower oil
-(Must) 1 cup semolina
-(Must) 1 cup yogurt
-(Optional) 3 tbsp ground hazelnut
-(Must) 1 packet baking powder
-(Optional) 1 packet ground vanilla
-(Optional) lemon zest

For syrup:
-(Must) 3 cups sugar
-(Must) 3 cups water
-(Must) 3-4 drops lemon juice 

Directions:

First prepare syrup; In a pot, add all ingredients of syrup and turn the heat on high. Stir until it comes to boil. And when it comes to boil decrease heat to low and cook for 15 more minutes. Remove syrup from the stove and let it cool in room temperature.

Beat eggs and sugar in a mixer until it becomes white for 3-4 minutes. Respectively add oil, yogurt, baking powder, vanilla, semolina, hazelnut and flour. Keep mixing for 2-3 minutes more.

Pour the cake mixture to a greased 10x12 inch (or 25x30 cm) rectangle or 10 inch (25 cm) round baking pan. Bake at 175C or 350F until it's colored up. 3-4 minutes after you remove the cake out of oven, slice it without removing from the baking pan. Pour the syrup on the cake and chill in the refrigerator. You may serve with whipped cream and fruits.              

Semolina Cake in Syrup (Basbousa) - Revani

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:12 -15	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	372 kcal	54 gr	16 gr	4 gr	46 gr