Preheat oven to 180 °C/gas Mark 4. Grease/Line a 9x13 inch deep tray.
Revani
Combine the eggs and sugar in a large bowl/stand mixer and blend for 5 minutes. Or mix together with a wooden spoon.
Stir in the yoghurt, zest and juice of 1/2 lemon, oil and vanilla and process until combined.
Fold in the semolina, plain flour, salt and baking powder.
Pour into a greased tray and bake at 180 C/Gas Mark 4 for 25 -30 minutes.
Sugar Syrup
Make the sugar syrup by combining the sugar and water in a pot. Bring to a boil, then turn the heat down and simmer for 10 minutes before squeezing in the lemon.
Topping
Pour the syrup over the cake when it comes out of the oven. Add crushed pistachio and coconut if using.
Serve
Allow the cake to cool in the tin for 30 minutes, before slicing. Although it is great warm too!
Notes
Yoghurt - Plain Yoghurt, Green Yoghurt or Low fat yoghurt all work.Semolina - Course, Fine or Extra fine work well.Tray - I used a 9 x 13 deep tray which I greased lightly. You canine with greaseproof paper but I didn't.Variations
You can add fruit into the batter. Strawberries and raspberries work well. Definitely not traditional but a nice addition.You can switch the lemon juice for any citrus juice you like. Stir in some chopped pistachios for a little bite.