In this version, which hails from the Convent of the Annunciation in Sithonia, the middle leg of the Halkidiki peninsula in northern Greece, is flavored with fragrant mastic gum from the island of Chios. On a more modern note, though, it also calls for a can of soda pop.
The dough needs to be soft when it goes into the tray so that the semolina becomes fluffier and soaks up the syrup nicely, leaving you with a light but well-structured cake that can be cut easily, without falling apart.
Ingredients
For the cake
For 25 portions
- 2 cups coarse semolina
- 2 cups fine semolina
- ¾ cup granulated sugar
- 4 tsp baking powder
- ¼ tsp Chios mastic powder (or two small crystals of the stuff, ground to a powder with a mortar and pestle)
- 1 cup water
- 330 ml can of clear soda pop, like Sprite or 7-Up
- Olive oil to grease the tray
- A handful of blanched almonds, cut in half lengthwise
For the syrup
- 4 cups plain water
- 4 cups granulated sugar
- Juice of ½ lemon
Method
Preheat your oven to 170 degrees Celsius. In a big bowl, use a silicone spatula to mix all the cake ingredients (except the almonds) until they are well blended into a soft mixture. Pour the mixture in a greased baking pan of approximately 35×24 cm and smooth down the surface. Score the surface into serving portions and lightly push a piece of almond into the top of each piece. Bake for 30 minutes until it starts to set. Remove from the oven and cut the pieces all the way to the bottom, without removing them from the pan. Return to the over for another 30 minutes until golden colored. Remove from the heat and let it cool.
In the meantime, boil the water, sugar and lemon juice in a saucepan for 10 minutes, starting when the syrup begins to bubble. Douse the cake in the syrup using a soup ladle, slowly and in installments to make sure it gets everywhere. Let the cake sit for at least two hours before serving.
Tip: If you don’t have a measuring cup, you can use a regular water glass or a tea mug; just make sure you’re using the same measure for all the ingredients.
This article first appeared in Kathimerini’s food magazine, Gastronomos.
