Samali – Syrup Semolina Cake with Mastic
For the batter
- 400 g coarse semolina
- 225 g fine semolina
- 300 g sugar
- 330 g water
- 30 g orange juice (or milk)
- 30 g baking powder
- ¾ tsp mastic powder
- zest of an orange
- roasted almonds
For the syrup
- 800 g sugar
- 800 g water
- juice of 1½ lemon
- lemon peel
Put all the ingredients for the syrup in a medium pot, over medium heat. Stir until sugar is dissolved.
Once it comes to a boil, remove the foam and count 2 minutes. Turn off the heat. Remove the lemon peel and allow the syrup to cool down completely.
In a mixing bowl combine coarse & fine semolina, sugar, baking powder and ground mastic. Mix in the orange zest.
Add the orange juice and the water. Mix gently until you have a loose batter.
Brush a baking pan with melted margarine or butter. Sprinkle with semolina.
We can use:
- 2 rectangular pans:24 x 15 cm / 9.4” x 5.9” or
- 2 round pans: diameter 22 cm / 8.6”
- 1 rectangular pan: 34 x 20 cm / 13.3” x 7.8” or
- 1 round pan: diameter 32 cm / 12.5”
Transfer the batter to the pan and smooth it with a spatula.
Note: The batter should rest for 30 min before baking.
Bake in a preheated oven, at 180ºC / 350⁰F for 30 – 35 min until it’s lightly golden.
Cut the cake into pieces while it’s hot from the oven.
Pour the syrup slowly over the cake. Decorate with almonds.
The cake should sit for a few hours to cool down and absorb the syrup.