Revani (Semolina Syrup Cake)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter or cooking spray.

In a large bowl, whisk 3 large eggs and 2/3 cup granulated sugar together for 2 minutes until light and slightly thickened. Add 1 cup plain whole-milk yogurt, 6 tbsp melted unsalted butter, 1 tsp lemon zest, and 1 tsp vanilla extract and whisk to combine.

Add 1 1/2 cups fine semolina, 1/2 cup all-purpose flour, and 2 tsp baking powder. Fold until just combined — do not overmix. Let the batter rest for 10 minutes so the semolina can hydrate; it will thicken slightly.

Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

While the cake bakes, make the syrup: combine 2 cups granulated sugar (for syrup) and 2 cups water (for syrup) in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then simmer for 5 minutes. Remove from heat and stir in 2 tbsp fresh lemon juice (for syrup) and 2 tsp orange blossom water (or rose water). Allow to cool slightly.

As soon as the cake comes out of the oven, score it into diamond or square shapes with a sharp knife. Immediately pour the warm syrup slowly and evenly over the hot cake. Allow it to absorb completely, about 20 minutes.

Serve at room temperature, cut along the scored lines. The cake will keep covered at room temperature for up to 3 days.