-1 cup fine semolina
-1 cup self-rising flour*
-1 cup sugar
-½ cup milk
-½ tsp. salt
-1 tsp. or pkg. vanilla
-2 cups sugar
-2 cups water
-2 tbsp fresh butter
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 box of instand chocolate pudding
Prepare chocolate pudding according directions of the box. Set aside
Preheat your oven to 180°/350° and butter well a large cake pan.
In a large bowl, beat eggs and sugar on high until you get a pale, light yellow color. Stir in the milk. In a separate bowl, sift together the flour, vanilla, salt and all the semolina. Slowly add the dry mix to sugar-eggs mixture and mix until incorporated.
Evenly pour into the pan and bake for 30 to 40 minutes, until golden.
While the cake is cooking, make the syrup
Bring to a high boil and let cook for 10 minutes.
Once the cake is done and cool, slowly pour your syrup over the cake and let come to room temperature.
Spread chocolate pudding over the Revani .
from MY GREEKITCHEN http://mygreekitchen.tumblr.com/post/122863398946
from Tumblr http://0foodphotography.tumblr.com/post/122866114977