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Samali-Cake-Recipe
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4.15 from 14 votes

Samali - Semolina Syrup Cake With Mastic

A very aromatic, syrup-soaked semolina cake flavored with Mastic. So crumbly yet soft, it's absolutely delicious!
Prep Time15 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: Greek
Keyword: dessert, mastiha, Oven baked, yogurt
Servings: 16 -18 pieces
Calories: 336kcal

Equipment

  • 1 x 12-inch (32 cm pan)

Ingredients

For The Cake:

  • 400 grams (1¾ cup) full-fat Greek yogurt
  • 270 grams (1 cup + 7 tablespoons) sugar
  • ⅔ teaspoon Mastic tears (Mastiha Hios)
  • 1 + ½ teaspoon baking soda
  • ½ lemon zested
  • ½ teaspoon vanilla powder or 1 Vanillina
  • 180 ml water
  • 500 grams (3 cups) coarse semolina
  • 50 grams (3 ½ tablespoons) butter melted
  • 1 teaspoon butter at room temperature

For The Syrup:

  • 500 grams (2 ½ cups) sugar
  • 500 ml (2 cups + 2 tbsp) water
  • 2 teaspoons lemon juice fresh
  • 1 small lemon peel
  • 1 small stick of cinnamon

Instructions

For The Cake:

  • Powder The Mastic. Take 2 tablespoons out of the 270 grams of sugar and place it in a small food processor together with the Mastic tears. Blend until Mastic turns into powder. Alternatively, you may use a pestle to powder the Mastic again together with the 2 tablespoons of sugar.
  • In a mixing bowl whisk together the Greek yogurt, water, and sugar until smooth.
  • Add the lemon zest, vanilla, baking soda, and ground Mastic. Stir well to combine. The baking soda will turn the mixture foamy.
  • Gradually mix in the semolina. Whisk until fully combined and thickened.
  • Mix in the melted butter as well.
  • Cover and rest at room temperature for 2 hours. For the semolina to get nice and fluffy.
  • Preheat the oven to 175°C / 350°F.
  • Grease a 12-inch (31 cm) round baking pan with 1 teaspoon of butter.
  • Transfer the cake mixture to the pan. Spread it evenly. Then with a tablespoon dipping it in cold water smoothen the top a bit.
  • Bake the semolina cake for 20 minutes on the lowest rack of your oven. Then take the pan out of the oven and cut the cake into rhombus-shaped or square pieces. At this point start to make the syrup (see below).
  • Place the pan back in the oven and bake for about 20-25 minutes more. The surface of the cake should get a warm honey brown color.

For The Syrup:

  • Add all of the ingredients for the syrup to a small cooking pot. Without stirring bring to a boil over high heat.
  • Cook the syrup for 6-7 minutes from the time it starts to boil and bubble. It will thicken slightly but not too much.
  • Ladle the hot syrup all over the hot cake. Let the cake cool down inside the oven for a couple of hours with the door of the oven open. This will make the cake cool down slowly giving it time to absorb all of the syrup. (see Note 1 below)
  • Once the cake gets to room temperature place it in the fridge. Refrigerate, ideally overnight.
  • Serve on its own or with whipped cream or a scoop of vanilla ice cream.

Video

Notes

Note 1: The syrup should be added to the cake right as the cake comes out of the oven. As they both need to be hot. 

Nutrition

Serving: 1piece | Calories: 336kcal | Carbohydrates: 72g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 135mg | Potassium: 92mg | Fiber: 1g | Sugar: 49g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg