Revani

Method

Preheat oven to 180°C and grease a 20x30cm baking tin. Mix semolina, coconut, yoghurt, oil, sugar, baking powder and salt until well combined and smooth, then pour into the prepared tin and smooth the surface. Cut the batter into 12 diamond or square pieces and place a blanched almond on top of each piece. Bake for 25-30 minutes until golden brown. Meanwhile, dissolve 300g sugar in 300ml water over medium heat, add lemon juice, bring to a boil then simmer for 5 minutes. Remove the revani from the oven and immediately pour the hot syrup evenly over the hot cake, allowing it to absorb fully. Cool completely in the tin before serving at room temperature.