Greek cake with syrup

A great cake to make at home, Ravani (ραβανί / ρεβανί, basbousa, namoura). For two rectangular cake tins (28-30cm, or 1 litre) you’ll need: 7 eggs, 1 mug of fine semolina, 1 mug of plain flour, 2 mugs of sugar (1 for the cake, 1 for the syrup), 2 soup spoons of milk, 1 tea spoon of baking powder, ½ tea spoon of vanilla essence/flavouring, 1 lemon. If you are making just one tin, split the ingredients by half. Method: beat the eggs with half the sugar with a high-speed mixer for 10’ till light and fluffy. Fold in the dry ingredients carefully so the mixture remains fluffy. Add the vanilla and the milk. Butter and flour the tins (so the cake doesn’t stick), fill them half way with the mixture and set to cook at 180 degrees Celsius for 30’ or till golden brown on top (you’ll also see the cake lift off the sides of the tin when it is ready). While the cake is cooking prepare the syrup by mixing 1 mug of sugar with 1 mug of water and some lemon zest. Add a tea spoon of lemon juice. Bring to the boil till the sugar fully dissolves and set aside to cool. Once the cakes come out of the oven pour slowly and evenly the syrup on top. Let rest till cool and enjoy.