Semolina cakes soaked in syrup are called revani in Turkish cuisine. Revani recipes have been recognizable in Ottoman cookbooks since the 18th century. The difference between revani and yogurt dessert is whether eggs are used. In yogurt dessert, eggs are substituted with yogurt. This dessert is known under different names in Turkey: yogurt dessert in Istanbul households, şambaba in street food culture and as şambali in İzmir, a port city on the Aegean cost. Şambaba or şambali with almonds is a common street food sold in Istanbul, İzmir and south-eastern Anatolian cities. The name of this dessert suggests its connection with Damask, which is called Şam in Turkish. Yogurt dessert can be served with clotted cream, which is a rich thick cream made with Buffalo milk in Turkey.
Mix all the ingredients for the cake in a bowl and mash them nicely with a wooden spoon. In order to avoid lumps, it is important to stir while mashing the semolina very well with a wooden spoon.Set a fan oven to 160 degrees.Pour the mixture into a baking pan and bake for 30-40 minutes, until a toothpick inserted in the centre comes out clean.Dissolve the sugar and vanillin in water gently.Pour the syrup over the hot cake, cover it with a lid, and allow to soak for several hoursServe cold with clotted cream or chopped hazelnuts or pistachios.