Vegan Revani

Ingredients for 1 servings:

• 1 pot of soy yogurt (yogurt alternative), 500 g
• 1 cup spelt flour type 630
• 1 cup durum wheat semolina
• 1 cup sugar
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 cup rapeseed oil
• 3 tbsp carbonated mineral water
• 1 m.-sized lemon zest
• 1 tbsp lemon juice
• 250 g sugar
• 150 ml water
• 1 tsp lemon juice
• e.g. pistachios, chopped
• Desiccated coconut
• almond flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Turkish lemon semolina cake from the tray

The cup measurements are based on an empty 500g yogurt cup. Empty the soy yogurt into a large mixing bowl and briefly rinse and dry the empty cup to measure the remaining ingredients. Preheat the oven to 200°C. Roughly mix the spelt flour, durum wheat semolina, sugar, baking powder, and vanilla sugar, then fold into the soy yogurt along with the remaining ingredients and stir to form a smooth dough. Spread the semolina dough onto a deep baking tray lined with baking paper and bake for approx. 30-35 minutes. For the syrup, bring all ingredients to a boil and simmer over medium heat for approx. 10-15 minutes. Let the mixture cool briefly until it becomes slightly thickened, then spread it over the lukewarm cake to soak it in. Cut the cake into diamonds or small squares, decorate with chopped pistachios, desiccated coconut, or almond slivers, and serve.