1/2 cup semolina
2/3 cup flour
1 tbsp baking powder
1/2 cup granulated sugar
1 tbsp extra virgin olive oil
1 tsp vanilla extract
1 cup + 2 tbsp granulated sugar
500 ml water
4-5 drops lemon juice
8x8x2in oven Pyrex dish or regular cake tray
Boil the syrup ingredients for a few minutes, put aside and let warm.
Use a mixer to blend the wet ingredients for a few minutes until the sugar melts. Then mix together the dry ingredients with a spoon in another bowl. Combine the two thorougly, again using the mixer.
Grease the bottom and sides of the Pyrex dish and place in the mixture. Preheat the oven to 175 C (375 F) and bake for 25 minutes. Cut Revani into nine equal square pieces. Then pour the warm syrup on top while the cake is still warm. Use a tablespoon to do this and make sure to do it slowly so the cake absorbs the syrup equally.
Let cool and serve Revani with thick cream and pistachios. Keep this dessert in the fridge.