Semolina and Almond Syrup Cake

Semolina and Almond Syrup Cake

This is a very traditional Greek cake and different variations of this cake can be found across the Middle East. The use of syrups in these cakes was used to preserve the cake when refrigeration was not available.

 When you mix the cake it will appear quite dense but will rise in the oven. The use of semolina gives a sandy texture and allows the cake to absorb the syrup.

The use of oil means that you can make this cake if you are dairy intolerant. Just leave out the milk and add some orange juice instead.

This cake keeps beautifully and can be served as a dessert with some mascarpone and berries.

 It is a really easy cake to make with no complex method so a good recipe for someone new to cake making.

 6oz/150g caster sugar

7floz/175ml corn oil

4 large eggs lightly beaten

1tsp vanilla essence

100ml/4 floz milk

grated rind of an orange

3 level tsp baking powder

400g/1lb ground semolina

50g/2oz ground almonds

50g/2oz blanched whole almonds

For the Syrup

300g/12oz caster sugar

450ml/ 3/4 pint water

2tsp orange flower water

4 whole cloves

1 cinnamon stick

A shallow rectangular baking tin 13 x 9x2 " lightly greased

Oven gas 6/200 degrees centigrade

In a large basin mix together the sugar and the oil. Next gradually beat in the eggs. The mixture will thicken. Add the vanilla essence, milk, orange rind and baking powder and mix again. Finally mix in the semolina and ground almonds.

Pour the mixture into the prepared tin and level the top with a knife. Decorate the top of the cake with the whole almonds.

Bake in the preheated oven for 35 to 45 minutes until it has risen and is golden brown and a skewer inserted into the centre of the cake comes out clean.

Whilst the cake is cooking make the syrup. Heat all the syrup ingredients together for about 5 minutes and allow to cool. Discard the spices.

When you remove the cake from the oven spoon over the cooled syrup. It will seem like you have a lot of syrup but the cake will absorb it. Allow the cake to cool in the tin before cutting it into portions. Squares work best or sometimes the cake is cut on the diagonal to form diamond shapes.