Portakallı Revani (Semolina sponge soaked with an orange syrup)

Start by making the syrup. Place the sugar together with the water and orange juice in a pan and stir well. Put on a low heat until the sugar has dissolved and the water becomes clear - when you dip a spoon in the syrup, it will be clear with no granules. Turn up the heat and boil for 5 minutes until it has thickened slightly. Add the 6 tbsp. of sieved lemon juice; boil for 1 minute more then take off the heat. Pour into a large jug and leave to cool.

Before beginning the revani, it helps to get some of the ingredients ready first.

Begin by beating the egg whites until stiff and leave to one side. Place the egg yolks and sugar in a large bowl - this is where the sponge will eventually be mixed. Sift the flour and semolina together in a small bowl. Grate the oranges - I use a parer because I can then produce nice small strands of the orange peel. Finally, melt the butter.

Now beat the egg yolks and the sugar together for a few minutes until pale and fluffy. Beat in the orange rind. Add the vanilla extract and the melted butter and mix in.

Take big spoonfuls of the flour and semolina and beat in alternatively with spoonfuls of the milk. Fold in the egg whites gently until they are mixed in well. You will have a nice loose, airy mixture.

Pour into the tin and bake in a preheated oven at 180ºC, for about 40 minutes, until golden.

Take out of the oven and leave for 5 minutes, then cut into diamond shapes or squares. Pour over the cooled orange syrup. Cover with a large upturned baking sheet and leave for at least 3 hours to soak in the syrup.

Decorate the revani with thin shreds of orange peel and serve on their own or with whipped or clotted cream.