Description
This Greek Yogurt Semolina Cake is a delightful dessert that’s moist and rich in flavor, perfect for any occasion.
Ingredients
Scale
- 400 grams full-fat Greek yogurt
- 270 grams 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 coarse semolina
- 50 grams melted butter
- 1 teaspoon butter at room temperature
- 500 grams sugar
- 500 ml water
- 2 teaspoons fresh lemon juice
- 1 small lemon peel
- 1 small stick of cinnamon
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- This cake is best if allowed to refrigerate overnight for the flavors to meld.
- Make sure the syrup is hot when ladling over the cake for better absorption.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg