Samali (Σάμαλι)

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4.93 from 13 votes

Samali (Σάμαλι)

A semolina cake flavoured with syrup and mastic (mastiha) and soaked with a sweet syrup

Prep Time30

Cook Time30

Resting time2

Total Time3

Course: Dessert

Cuisine: Greek

Keyword: greek cake, Mia Kouppa cake, Mia Kouppa dessert, Samali, Semolina, Semolina cake, Siropiasta, Syrup-soaked cake

Servings: pieces

Calories: 227kcal

Author: Mia Kouppa

Equipment

1 8 x 10 inch baking pan

Ingredients

For the cake

2 cups coarse semolina
1 tsp baking powder
1 tsp baking soda
1 1/4 cups Greek yogourt, plain
1 1/3 cups superfine sugar see Recipe Note
1/2 tsp ground masticha (mastic powder) see Recipe Note
1/4 cup orange juice, freshly squeezed
1 tbsp grated orange rind
vegetable oil for lightly coating baking pan
slivered almonds for decorating cake

For the syrup

1 1/2 cup water
1 cup granulated sugar
1 cinnamon stick
1/4 cup orange juice, freshly squeezed
orange peel, white pith removed

Metric - Grams

Instructions

For the syrup

Combine all of the syrup ingredients into a small pot and bring to a boil. Reduce heat to a simmer until the sugar dissolves. Remove from heat and set aside, covered.
1 1/2 cup water, 1 cup granulated sugar, 1 cinnamon stick, orange peel, white pith removed, 1/4 cup orange juice, freshly squeezed

For the cake

In a large mixing bowl combine the semolina, baking powder, baking soda, and mix until well combined. Using a stand mixer fitted with the paddle attachment or a plastic spatula incorporate the rest of the ingredients and mix well until everything is well combined.
2 cups coarse semolina, 1 tsp baking powder, 1 tsp baking soda, 1 1/4 cups Greek yogourt, plain, 1 1/3 cups superfine sugar, 1/2 tsp ground masticha (mastic powder), 1/4 cup orange juice, freshly squeezed, 1 tbsp grated orange rind
Lightly grease a 8 x 10 inch rectangular baking pan and pour in the batter ensuring even distribution.
vegetable oil for lightly coating baking pan
Cover with plastic wrap and set aside for at least 2 hours or until the cake appears dry (the liquid has been absorbed).
Preheat your oven to 350 degrees Fahrenheit.
Use a sharp knife to score your samali into your serving pieces. Top each piece with a slivered almond.
slivered almonds
Bake, uncovered, in the middle rack of your oven for approximately 30 minutes or until golden brown.
Remove from oven and immediately pour on the cooled syrup, being sure to distribute it evenly.
Allow to rest for approximately 30 minutes before serving.
Enjoy!

Notes

You can purchase superfine sugar but it is not always easy to find. Alternatively, place granulated white sugar in a blender and blend for a few seconds until your sugar is a very fine texture.

If you only find pieces of mastic (this is ideal) and need to grind it yourself, a mortar and pestle works very well.

Nutrition