This is based on a greek revani cake but I'm not sure how authentic it is at this point (I can't remember where I found the original recipe and there have been modifications since then) so I'm going to go with the strictly accurate Syrup and Semolina description.
It's really good in small squares with a coffee, maybe a little yogurt on the side if you want it as a smartish dessert, and great for using up bits of fruit. I used some citrus cordial based on Georgina Hayden's recipe in 'Nistisima' - this is 750ml of water heated with 750g of sugar until it has dissolved and then steadily simmered for about 8-10 mins - you don't want it to colour, but to reduce a bit and be properly syrupy. Then add 750ml of freshly squeezed citrus. Grapefruits, lemons, oranges, limes, bergamots - whatever you can get and a good mix of them - it's always going to be sweet so I prefer sharper citrus like lemon, lime and grapefruit. Simmer for 4 - 5 mins, long enough to combine the flavours but still leave plenty of fruit character, skim off any scum, allow to cool for a bit, and then pour into sterilized bottles.
I've been using this in everything I can think of because I underestimated how much the recipe would make (more than a single person really needs).
For the cake, you want the finely grated rinds of 2-3 lemons, 150 mls of sunflower oil, 175g of caster sugar, 4 medium eggs, 175 mls of milk, 200g of fine semolina, 75g of plain flour, and 3tsps of baking powder. Line a 20cm square cake time with tinfoil that comes well up the sides, heat the oven to 160 degrees fan or gas 4.
Add the finely grated lemon zest, oil, sugar, and eggs. Beat well then add the flour, semolina, baking powder, and milk. Mix until smooth, the batter will seem thin but don't worry. Pour it into the time and bake for about 50 mins or until done.
Meanwhile, prepare the syrup. I simmered 300g of rhubarb with a good glug of my citrus cordial and added the juice of a lemon and a packet of passion fruit seeds to the strained liquid, as well as enough water to make 400mls, add 200g of sugar to this (240 if you haven't already used any) and gently simmer to make a syrup. Strawberries would also work for this, just lemon juice is great, and passion fruit would also have been fine on its own.
When the cake comes out of the oven leave it to cool slightly and then cut into squares (or diamonds) I find 16 is right, then gently pour the syrup over it taking care to get reasonably even coverage. Leave to cool. Because I'd used passion fruit I already had something crunchy on top of the cake, otherwise, I'd scatter some chopped almonds or pistachios over it. This keeps well.