Greek Saffron Semolina Cake

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Samali is a traditional Greek syrup-soaked semolina cake made rich with yogurt and a signature honeyed syrup. This version leans into saffron's warm, floral perfume, blooming the threads in warm water to draw out their golden color and aroma. The result is a moist, fragrant cake that tastes like a sun-soaked Mediterranean afternoon.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 38 gSugar
• 6 gProtein
• 95 mgSodium
• 120 mgPotassium
• 75 mgCalcium
• 1.4 mgIron
• 2 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the cake

• 1 1/2 cups fine semolina
• 1 cup full-fat plain Greek yogurt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 1 1/2 tsp baking powder
• 1/2 tsp saffron threads, bloomed in 2 tbsp warm water
• 1 tsp vanilla extract
• Zest of 1 lemon

For the saffron honey syrup

• 1 cup granulated sugar
• 3/4 cup water
• 2 tbsp Greek thyme honey
• 1/4 tsp saffron threads
• 1 tbsp fresh lemon juice
• 1 strip lemon peel

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a small bowl, bloom the saffron threads in 2 tablespoons of warm water and set aside for 10 minutes to release their color.
3. In a large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes. Add the olive oil, yogurt, vanilla, bloomed saffron liquid, and lemon zest, and whisk until smooth.
4. Add the semolina and baking powder to the wet mixture and stir gently just until combined; do not overmix. Let the batter rest for 10 minutes so the semolina absorbs the moisture.
5. Pour the batter into the prepared pan and bake for 40 to 45 minutes, until the top is deeply golden and a skewer inserted in the center comes out clean.
6. While the cake bakes, make the syrup: combine the sugar, water, honey, saffron threads, and lemon peel in a small saucepan. Bring to a gentle boil, then simmer for 5 minutes. Stir in the lemon juice and remove from heat.
7. As soon as the cake comes out of the oven, remove the lemon peel and slowly pour the hot syrup evenly over the hot cake, allowing it to soak in around the edges first.
8. Let the cake cool completely in the pan so it fully absorbs the syrup, then cut into squares and serve at room temperature, ideally with a dollop of lightly whipped cream or a scoop of vanilla ice cream.

Cook’s Notes

• Always use full-fat Greek yogurt for the richest, most tender crumb; low-fat versions will make the cake drier and less flavorful.
• Bloom the saffron in warm (not boiling) water to avoid bitterness and draw out the deepest gold color.
• Pour the syrup onto the cake while both are still hot so the syrup absorbs fully rather than pooling at the bottom.
• For a more traditional Mediterranean note, add a pinch of crushed mastic gum or a teaspoon of orange blossom water to the batter.
• The cake keeps well covered at room temperature for 2 days and actually tastes even better on day two as the syrup mellows.

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