Ravani

dclarkabal

a moist semolina cake

Preheat oven 350°F
In a food processor or rough chop the walnuts, toast them in a small saute pan, make sure you watch them closely they can go from ohh nice to damn start over really quickly.
in a 9x13 inch pan using the melted butter all over the pan and set aside.
in a stand mixer using the paddle attachment, cream together the sugars and then add the eggs. On low mix together for about 3-5 minutes, until they become very pale in color. Add the vanilla and the yogurt and mix well.
In a separate bowl, combine the flour, salt and baking soda and mix well to combine. Add the dry ingredients to the wet until combined. Using a spatula, mix in the cooled walnuts just until blended.
Pour the batter into the prepared pan and bake for 45 minutes, check the cake, if there it too much color happening you can cover with tinfoil and then finish baking for another 10-15 minutes. Remove from the oven and cool slightly

With the cake in the oven, start the simple syrup. In a small saucepan, combine the sugar and water and bring it to a boil. Once boiling, turn off the burner and allow it to cool.

once the cake and syrup are slightly cooled, using a pastry brush, brush the top of the cake with the syrup. You can use as much of the syrup as you see fit. I used about half to a little more than half of the syrup. The leftover syrup can be stored once completely cooled in an airtight container in the fridge.