Mastiha semolina and yoghurt cake

    1 hour 30 min

    This gorgeously moist semolina yoghurt cake is scented with mastiha, a unique spice from the Eastern Mediterranean. Serve with a scoop of ice cream for a truly decadent treat.


    North Aegean, Greece
    14 people made this

    Serves: 12 

    • 500g semolina
    • 260g caster sugar
    • 600g Greek yoghurt
    • 250ml milk
    • 1 tablespoon bicarbonate of soda
    • grated rind of 1 lemon
    • 1/2 teaspoon Chios Mastiha powder
    • 100g flaked almonds
    • Syrup
    • 725ml water
    • 400g granulated sugar
    • 1 cinnamon stick
    • rind of 1 lemon

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat the oven to 170 C / Gas 3. Grease a large cake tin, about 20x30cm or similar.
    2. First make the syrup: In a saucepan, bring all the syrup ingredients to the boil over medium heat. Reduce heat and simmer until the syrup is viscous but runny, about 12 minutes. Remove from the heat and allow to cool completely.
    3. Beat the semolina, sugar and yoghurt. Dissolve the bicarb into the milk and add this to the mixture, beating all the while. Add the grated lemon zest and mastiha and beat at medium-high speed for 5 minutes until the mixture is creamy. Pour into prepared cake tin.
    4. Bake for about 1 to 1 1/2 hours or until set and lightly golden. If the cake browns before it sets, loosely cover the tin with aluminium foil and continue baking.
    5. As soon as you remove the cake from the oven, pour over the cooled syrup, then sprinkle with the almonds. For best results, allow the syrup to completely soak in before slicing.

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