Light Revani (Semolina Cake)

Halving the traditional sugar syrup and relying on protein-rich yogurt creates a beautifully balanced, light dessert.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 3 large eggs · 214 kcal in the whole recipe
• 150 g low-fat yogurt (approx. 2/3 cup) · 60 kcal in the whole recipe
• 100 g semolina (approx. 2/3 cup) · 344 kcal in the whole recipe
• 40 g flour (approx. 1/3 cup) · 140 kcal in the whole recipe
• 2 tbsp sunflower oil (26 g) · 230 kcal in the whole recipe
• 110 g granulated sugar (approx. 1/2 cup) · 426 kcal in the whole recipe
• 1 tbsp lemon juice (15 g) · 3 kcal in the whole recipe
• 1 packet baking powder (10 g) · 5 kcal in the whole recipe
• 1 tsp vanilla extract

Method

1. For the syrup, combine 70 g sugar and 1.5 cups (300 ml) water in a pot, bring to a boil, add 1 tbsp lemon juice, simmer for 5 minutes, and let cool.

   

2. In a mixing bowl, beat 3 eggs and 40 g sugar with a whisk until light and bubbly.

   

3. Gently fold 150 g low-fat yogurt, 2 tbsp sunflower oil, 100 g semolina, 40 g flour, baking powder, and vanilla extract into the egg mixture.

   

4. Pour the batter into a small greased square baking dish and bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden.

   

5. Pour the lukewarm syrup evenly over the hot cake fresh from the oven, let it soak completely, and slice into 6 square portions once cooled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.