Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 cup yogurt
- 1 cup vegetable or corn oil
- 3 tbsp flour
- 1 cup semolina
- 1 tbsp vanilla
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp grated lemon zest
- 1 1/2 cups sugar
- 1 1/2 cups water
- 2 teaspoons dried lavender flowers (they sell these by the ounce at Whole Foods)
Instructions
- Preheat the oven at 350ºF. Beat eggs and sugar well. Add yogurt and oil and mix. Then add the other ingredients and mix. Oil a square 8×13 pan and pour the batter in it. Bake it until golden brown, about 25-30 minutes.
- Meanwhile, put water and sugar in a pot and bring it to boil. Let it boil for about 5 minutes, then put lavender flowers in the syrup. Turn off the heat immediately. Allow syrup to cool on stove.
- Pour the cold syrup on the cake, in portions if it doesn’t absorb the syrup fast enough. Chill in the refrigerator and cut into squares before serving.Recipe based off of Honey and Butter‘s Revani cake.
