Namoura Cake (Ravani Cake)

Steps

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1. 1
   Prepare the syrup: Place water, sugar, lemon peel, and lemon juice in a saucepan. Bring to a boil over medium heat, then simmer on low for 10 minutes. Remove from heat, stir in orange blossom water, and let cool completely.
   ▶ ≈0:48
2. 2
   Prepare the baking dish: Butter and flour a 9 by 13 inch (22 by 33 cm) glass baking dish, coating all surfaces evenly.
   ▶ ≈2:08
3. 3
   Combine dry ingredients: In a medium bowl, sift flour, salt, baking soda, and baking powder. Add semolina and coconut, then whisk together until evenly combined.
   ▶ ≈2:57
4. 4
   Combine wet ingredients: In a large bowl, place eggs, sugar, vanilla extract, and lemon zest. Whisk for 1 minute until combined. Gradually add melted butter while mixing for about 1 minute.
   ▶ ≈4:24
5. 5
   Add milk and yogurt: Pour milk and yogurt into the egg mixture and whisk for about 1 minute until well incorporated.
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6. 6
   Combine wet and dry ingredients: Add the dry ingredients all at once to the wet mixture and stir until just combined, about 1 minute.
   ▶ ≈7:30
7. 7
   Pour into prepared pan and rest: Pour batter into the prepared baking dish and smooth the top with a rubber spatula. Tap the pan gently on a solid surface several times to level. Let rest for 10 minutes.
   ▶ ≈8:26
8. 8
   Preheat oven and bake: Preheat oven to 325°F (165°C) for about 10 minutes. Place cake on the center rack and bake for 40 minutes. Then broil for about 1 minute to achieve a light golden color on top.
   ▶ ≈9:21
9. 9
   Pour cooled syrup: Remove the pan from the oven and gradually pour the cooled syrup over the hot cake, ensuring it reaches all edges and corners. Let the cake cool completely for at least 1 hour to fully absorb the syrup.
   ▶ ≈9:44
10. 10
    Cut and serve: Once completely cooled, cut the cake into squares and serve.
    ▶ ≈10:45