For the dry ingredients:
112gr of Semolina
86gr of Flour
1 tablespoon of Baking Powder
For the wet ingredients:
112gr of Sugar
1 teaspoon of Vanilla Extract
1 tablespoon of Extra Virgin Olive Oil
For the syrup:
225gr plus 2 tablespoons of Sugar
500ml of Water
1 tablespoon of Lemon Juice
How to prepare
You will need a 20x20x5cm ovenproof dish or cake tin.
Preheat the oven to 175˚C.
Add the syrup ingredients to a pan bring to a boil for several minutes then set aside until warm.
Add all the wet ingredients to a blender and blend until the sugar has dissolved.
In a separate bowl mix all the dry ingredients together using a spoon.
Also add this to the blender and blend until thoroughly incorporated.
Oil the bottom and sides of the oven dish add the mixture and bake for 25 minutes.
Slice the Revani into nine square portions.
While still warm use a tablespoon to slowly pour on the warm syrup so that it absorbs the syrup evenly.
Allow to cool before serving toppede with thick cream and chopped pistachio nuts.
This dessert should be stored in the fridge.