8 servings
160 gr semolina
160 gr flour
1 packet baking powder
120 gr butter, at room temperature
150 gr granulated sugar
3 eggs, separated
2 tablespoon Green Life Blue Poppy
1 dessert spoon vanilla extract
For the Syrup
125 gr granulated sugar
The juice of 1 orange
The juice of 1 lemon
For the Cream Cheese
100 ml fresh cream
150 gr labne cheese

Mix flour, semolina, Green Life Blue Poppy and baking powder in a bowl. Mix butter and sugar in a mixer for 5 minutes. While continuing to mix, add the egg yolks one by one. Add the vanilla extract. Keep mixing until a homogenous and bulky mixture is achieved. Add the flour mixture and continue to stir.
Whisk the egg whites in a separate bowl until they are fluffy. Add to the flour mixture and fold in delicately. Grease a 15 cm rectangular baking pan with butter. Pour the mixture into the baking pan and bake until brown at 180°C for about 35-40 minutes. Check to see if the cake is cooked using a toothpick.
In the meantime prepare the syrup. Put the granulated sugar in a pot with 125 ml of water and add lemon and orange juice. Cook on medium heat to a boil and turn the stove down to simmer 5 more minutes.
Remove the cake from the oven and poke holes in it with a toothpick. After letting it rest for 10 minutes pour the syrup over it. Cool until it reaches room temperature for 1 hour.
Whip fresh cream and mix with labne cheese to prepare the cream cheese you will spread on it. Divide the Revani into pieces and serve with the cream you have prepared on top.