Semolina sponge cake soaked in a light orange syrup served with some whipped cream and pistachio
Zest and juice the orange and the lemon.
Make the syrup first as it is really important to cool it down.
Mix the water and the sugar in a saucepan, combine with the zest and juice of the orange and lemon and add the cinnamon stick. Bring the mixture to a boil and then reduce the heat to low and let the syrup simmer for about 10-15 minutes. Turn the heat off and let it cool down.
Once cooled pass through a sieve and discard the cinnamon and zest.
Preheat the oven to 180 C.
With a mixer beat the butter, vanilla seeds and the sugar until it is getting pale and lighter. Add the sugar and keep mixing it by adding the eggs one by one. In a separate bowl you can combine all the dry ingredients (semolina, flour, baking powder). Finally gradually add the flour mixture to the batter. Wish it until you have a smooth texture.
Layer a parchment paper in a baking dish and pour all the batter into.
Bake in the preheated oven about 25-30 minutes. (or it is done if a skewer poked in the centre comes out clean.) Drizzle the cooled syrup all over the semolina cake. Let the cake absorb the syrup and cool down. Once cool, cut the semolina cake (Revani) in square or diamond shapes.
Serve with whipped double cream and sprinkle chopped pistachio on the top.
«Season the syrup with any other spices like cardamom or cloves.»