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Loading...A classic Greek semolina cake with a tender, custardy crumb soaked in a bright lemon-honey syrup. Served chilled and traditionally dusted with powdered sugar or crowned with whipped cream and pistachios.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 12 gFat
- 2.5 gSaturated Fat
- 62 gCarbs
- 1 gFiber
- 44 gSugar
- 6 gProtein
- 95 mgSodium
- 110 mgPotassium
- 75 mgCalcium
- 1.4 mgIron
- 3 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the Cake
- 1 cup fine semolina
- 1 cup all-purpose flour
- 1 cup plain whole-milk Greek yogurt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- zest of 1 lemon
For the Lemon Syrup
- 1 1/2 cups granulated sugar
- 1 1/4 cups water
- 1/2 cup honey
- 2 tablespoons fresh lemon juice
- 1 strip lemon peel
- 1 small cinnamon stick
For Serving
- powdered sugar for dusting
- 1/2 cup lightly toasted chopped pistachios
- lightly sweetened whipped cream
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil and dust lightly with semolina.
- In a large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes. Add the yogurt, olive oil, vanilla, and lemon zest and whisk until smooth.
- Sift in the semolina, flour, and baking powder and fold gently with a spatula just until no dry streaks remain; do not overmix.
- Pour the batter into the prepared pan, spreading evenly, and bake for 35-40 minutes until the top is deep golden and a skewer inserted in the center comes out clean.
- While the cake bakes, make the syrup: combine sugar, water, honey, lemon juice, lemon peel, and cinnamon in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer 8 minutes. Remove the peel and cinnamon and chill the syrup completely in the refrigerator.
- As soon as the cake comes out of the oven, score it lightly into squares and slowly spoon the cold syrup evenly over the hot surface so it absorbs deeply.
- Let the cake cool to room temperature, then refrigerate for at least 2 hours (overnight is ideal) so the syrup fully sets into the crumb.
- Cut into squares, dust with powdered sugar, and top with whipped cream and a scattering of pistachios before serving.
Cook’s Notes
- Always pour cold syrup over hot cake (or hot syrup over cold cake) to maximize absorption without turning the crumb gummy.
- Fine semolina gives the silkiest texture; coarse semolina will make the cake gritty.
- For a richer cake, replace the olive oil with melted unsalted butter.
- The cake keeps covered in the refrigerator for up to 5 days and the flavor actually improves on day two.
