Greek Semolina Cake with Lemon Syrup

Be the first to rate

(No Ratings Yet)

Loading...

A bright, citrusy Greek classic made with fine semolina that gives the crumb a tender, sandy texture. The warm cake is drenched in a cool lemon-cinnamon syrup that soaks in for a melt-in-your-mouth finish. Served in neat squares dusted with cinnamon, it's a staple at family tables and festive gatherings across Greece.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 45 gCarbs
• 1 gFiber
• 32 gSugar
• 6 gProtein
• 95 mgSodium
• 95 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 3 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the cake

• 1 cup fine semolina
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 cup plain Greek yogurt
• 1/2 cup light olive oil
• 2 teaspoons baking powder
• Zest of 1 large lemon
• 1 teaspoon vanilla extract
• Pinch of fine salt

For the lemon syrup

• 1 1/2 cups granulated sugar
• 1 1/2 cups water
• 1/2 lemon, juiced (about 2 tablespoons)
• 1 wide strip lemon peel
• 1 small cinnamon stick

For finishing

• Ground cinnamon, for dusting
• 2 tablespoons crushed walnuts or blanched almonds (optional)

Directions

1. Make the syrup first: combine sugar, water, lemon juice, lemon peel, and cinnamon stick in a small saucepan. Bring to a boil, then simmer 8 to 10 minutes until the sugar is fully dissolved and the syrup looks slightly syrupy. Remove from heat, discard the peel and cinnamon stick, and let cool completely.
2. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with a thin coat of oil and dust lightly with flour.
3. In a large bowl, beat the eggs and sugar with an electric mixer on high speed for 3 to 4 minutes, until pale, thick, and fluffy.
4. Add the yogurt, olive oil, lemon zest, and vanilla; whisk on medium speed just until smooth and combined.
5. In a separate bowl, whisk the semolina, flour, baking powder, and salt. Gently fold the dry mixture into the wet mixture in three additions until no streaks of flour remain; do not overmix.
6. Pour the batter into the prepared pan, smoothing the top evenly. Bake for 35 to 40 minutes, until the surface is deep golden and a toothpick inserted in the center comes out clean.
7. While the cake is still hot in the pan, poke holes all over the surface with a skewer or fork. Slowly and evenly pour the cooled syrup over the top, allowing it to absorb gradually. Let the cake cool completely in the pan so the syrup fully soaks in.
8. Lift the cake out and cut into 10 even squares. Dust generously with ground cinnamon, sprinkle with crushed walnuts if using, and serve at room temperature.

Cook’s Notes

• Always make the syrup ahead so it is completely cold before pouring; hot syrup on a hot cake will make it soggy rather than moist.
• Poke the holes while the cake is hot so the syrup penetrates deeply without tearing the crumb.
• For an even more aromatic result, add 2 whole cloves to the syrup while it simmers and remove before pouring.
• Tastes even better the next day once the syrup has fully settled; cover and keep at room temperature for up to 3 days.
• Serve with a small dollop of thick Greek yogurt or a cup of strong Greek coffee for an authentic finish.

You might also like

European

Classic Greek White Bean and Vegetable Soup

European

Classic Syros Almond Cookies

European

Kapama Cinnamon Braised Chicken

European

Greek Honey Pancakes with Walnuts and Cinnamon