Samali: Greek Semolina Cake in Syrup

Samali is a Greek Semolina Cake in Syrup that’s a simple, hearty, aromatic, and delicious classic!

Samali is a traditional Greek semolina cake in syrup infused with the aromatic flavors of mastic and lemon. Semolina creates a hearty crumb cake, while the rose-flavored syrup perfumes the cake. It’s so simple to make, and the fact that it can be made a couple of days ahead of time makes this dessert perfect for entertaining.

Mastiha, also known as mastic gum, is a resin sold in Middle Eastern and Mediterranean grocery stores. It’s sourced from the mastic trees in the Mediterranean and has a fresh, citrusy pine flavor. It adds a great herby flavor you’ll love, and with notes of vanilla, it pairs perfectly with pure vanilla, florally rose, and citrusy lemon to make a delicious cake.

Why will I make samali: Greek semolina cake in syrup often?

Toasty, slightly crisp exterior

Melt-in-your-mouth cake crumb

Fresh, herby mastiha

Sweet, warm vanilla

Bright, citrusy lemon

Fruity, florally rose water

A super simple classic Greek cake you can make ahead!

Did I see that you add hot syrup to a hot cake?

Samali cake is one of the few syrup-based desserts in which you use hot syrup on a hot cake. As you know, I’ve always said, “Cool syrup on a hot dessert.” However, you need the syrup to be hot so the semolina gets nice and moist once it absorbs it. Just keep that in mind so you can whip up the syrup while the cake is baking instead of before you start the cake.

What are the wet ingredients?

Greek yogurt -I use full fat for extra moisture, but use what you have.

Water -thins the batter to the perfect consistency.

Light olive oil -I measure it first so the yogurt slides right out of the cup.

Granulated sugar -sweetens the cake.

Baking soda -helps the cake rise and brown.

Pure vanilla extract -a delicious flavor that pairs perfectly with the mastiha.

What are the dry ingredients?

Coarse semolina flour -this is the brand I love, but use what you can find. You can substitute fine semolina, but remember, the cake texture will be slightly different.

Baking powder -semolina is heavier than white flour, so this helps lighten the cake.

Salt -enhances all the cake flavors.

Lemon zest -adds so much citrusy flavor without adding the juice.

Ground mastic gum -I grind half a teaspoon of mastiha crystals in a food processor with a couple tablespoons of the sugar and pulse it until everything is ground into a powder.

What do you use as garnish?

Blanched almonds -typically, a day ahead of time, I pour boiling hot water over the almonds to release the skins. Once cooled completely, I remove the skins, and the blanched almonds are ready for the cake. You could use whole and/or ground pistachios if you prefer.

Butter -melted for greasing pan

What ingredients do I need for syrup?

Granulated sugar -the base for sweet, simple syrup.

Water -thins the sugar for the perfect consistency.

Lemon juice -brightens and adds citrus. You can use orange juice if you prefer.

Rose water -I love the floral note this adds to the semolina cake. (substitute vanilla extract or orange blossom water)

Vanilla extract -vanilla with sugar go hand in hand.

How do I prepare the cake batter?

Preheat the oven to 350 °F, 180 °C, and grease a 10-inch round baking pan (or a 9 x 13-inch pan) with melted butter. Combine all of the wet ingredients in a mixing bowl and whisk until smooth. Then, whisk the dry ingredients together and add them to the wet ingredients. Whisk together until incorporated.

Why does semolina flour need to rest?

Pour the batter into the prepared baking pan, cover with a kitchen towel, and set aside for 1 hour. This allows the semolina grains to soften and absorb the liquid.

How do I make simple syrup?

Combine the sugar, water, and lemon juice in a small saucepan. Stir together, bring to a boil, and cook until the sugar is dissolved. Remove from heat and stir in the rose water. Set aside to cool.

How long do I bake the cake?

Score the cake batter into pieces and place a blanched almond in the center of each piece. Then, bake in the center rack of the oven for 45 minutes to 1 hour or until golden on top and a toothpick inserted in the center of the cake comes out clean.

When do I use the syrup?

Remove the cake from the oven and cut the slices all the way through. Then, immediately pour all of the warm syrup over the cake and set aside at room temperature to allow the cake to absorb it. When the cake has completely cooled, wrap the pan in plastic wrap and refrigerate for at least 8 hours to ensure the syrup is properly dispersed throughout the cake.

What are some substitutes for Mastiha and Rose?

Not everyone is a fan of mastiha and rose water, including a few of my kids. You can leave them out entirely or swap those flavors with several options. Try these instead of mastic gum:

1. add 1/2 teaspoon ground cinnamon to the batter.
2. add 1/2 teaspoon ground cardamom to the batter.

Try these instead of rose water:

1. 2 teaspoons pure vanilla extract, orange blossom water, or orange juice.
2. add one cinnamon stick to the syrup while warming.

How do I serve samali: Greek semolina cake in syrup?

Transfer the cake slices to a serving plate and serve with ice cream or whipped cream. Lightly sweetened mascarpone cream is also great with this dessert. Warm up a cup of tea and enjoy!

What are some other recipes with mastiha?

The most well-known recipe on my channel with mastiha is Tsoureki, and not only do I have the traditional Greek brioche recipe, but I have several Tsoureki-flavored recipes as well. Try my Tsoureki French Toast, Tsoureki Danish Braid Filled with Cream Cheese and Preserves, Tsoureki Rolls filled with Vanilla and Chocolate, and my Tsoureki-flavored Cake. I also love Mastiha & Rose No-churn Ice Cream and my Watermelon Refresher with Mastiha and Rose. Let me know which are your favorites!

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