Revani

Wet Semolina Cake 

• 4 Eggs
• 1 c. Oil
• 1 c. Plain Yogurt
• 1 tsp. Vanilla
• 1 c. Sugar
• 1 c. Flour
• 2 c. Semolina Flour
• 1 T. Baking Powder
• 3 c. Water for syrup
• 1 ½ c. Sugar for syrup
• 1-2 T. Lemon Juice for syrup

1. Mix together wet ingredients, set aside.
2. Mix together dry ingredients.
3. Combine both mixtures.
4. Pour batter into a greased 9×13 inch pan.
5. Bake at 375^oF for ½ hour.
6. While cake is baking prepare the syrup by mixing Water and Sugar together over high heat. Bring to a boil, then reduce to simmer for 10 minutes.
7. Add Lemon Juice, stir to mix and turn off heat.
8. After removing cake from the oven, carefully cut into pieces and then pour the syrup over the cake. It will appear that you have ruined the cake as it will look drowned but that’s okay. Allow the cake to sit and slowly all of the syrup will absorb into the cake.
9. Once the syrup is sufficiently soaked into the cake the pieces are ready to serve. (Note: refrigerate left-over cake since it is wet and will mold if it sits out more than a day.)