Preheat your oven to 180 degrees celsius and lightly grease your baking dish.
Beat your egg yolks, lemon zest and sugar until a foam is formed on top.
Now fold in your semolina flour, plain flour and baking powder.
Once they are absorbed into your mixture, add your yoghurt and fold it in until it, too, is mixed in.
Now add a pinch of salt to your egg whites and beat them until you get soft white peaks.
Fold the whites into your mixture and then pour it into your greased baking dish.
Place your dish into the centre of the oven and bake for 40 minutes or until golden brown.
Once cooked, remove from the oven and slice into small squares or diamond shapes whilst still in the baking dish.
When your syrup has cooled, pour it over the revani cake and allow it to absorb.
Top your revani with pistachios or desiccated coconut and serve.