Recipe by Kim127
Greek semolina cake. I haven't made this as yet. Posting for Zaar World Tour 2006.
Top Review by evelyn/athens
So delicious! I have my own recipe for this sweet but chose to do Kim's as part of the Zaar World Tour. This particular recipe didn't rise quite as high as I expected it to, but that can easily be remedied by adding about another 3/4 tsp baking powder to your dry ingredients (the semolina really weights it down). The texture is coarse and grainy and perfect for the cooled syrup to soak into. This recipe also goes under the names of Revani, Yiaourtopita (but there is yoghurt there instead of milk) and Amygdalopita (with reference to the almonds). Definitely one of our favourite desserts.
- 2 1⁄2 cups sugar
- 2 tablespoons lemon juice
- 3 cups water
- 4 ounces butter, room temperature
- 3⁄4 cup caster sugar (or superfine sugar)
- 2 teaspoons lemon rind, finely grated
- 3 eggs
- 1 1⁄2 cups semolina
- 1 cup self-raising flour
- 1⁄2 cup milk
- 1⁄2 cup blanched almond, toasted and finely chopped
- blanched almond, flaked (to decorate)
Directions See How It's Made
- Preheat oven to 325. Grease a 12 x 8 cake tin.
- In a saucepan, dissolve the sugar in the water over high heat. Add the lemon juice and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from heat and leave to cool.
- While the syrup is cooking, cream the butter, sugar and lemon rind with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift together the semolina and flour and then fold into the butter mixture alternately with the milk. Mix in the chopped almonds.
- Spread the mixture in the cake tin and arrange rows of flaked almonds on top.
- Bake for 35-40 minutes or until the cake is golden and shrinks slightly from the sides of the tin.
- Prick the surface with a fine skewer and then pour the cooled syrup over the hot cake.
- When the cake is cool, cut into squares or diamonds.