Revani

For the syrup, combine the sugar and water in a saucepan, bring to a boil and simmer for 10 minutes over low heat. Add 15 ml of lemon juice, simmer for another 3 minutes, then let cool completely.

Preheat the oven to 180 °C. Grease a baking pan approximately 20 × 27 cm with 15 ml of olive oil.

Beat the eggs with the sugar for the batter for 3–4 minutes, until the mixture lightens in color and the sugar dissolves.

Pour in the remaining olive oil, add the yogurt, semolina, wheat flour, baking powder and finely grated lemon zest; mix until you have a smooth batter.

Pour the batter into the pan and bake for 25–30 minutes, until the top is golden and a wooden skewer comes out dry.

Remove the cake while still hot, cut it into squares or diamonds, and slowly pour the cooled syrup over it so it soaks in evenly.

Let the revani rest for at least 2 hours at room temperature to soak and cool, then serve.