📝 About This Recipe
Samali is a timeless Greek masterpiece, distinguished by its unique pebble-like texture from coarse semolina and the haunting, pine-like aroma of Chios mastic. Unlike lighter sponges, this syrup-soaked cake is intentionally dense and dairy-free in its most traditional form, allowing the botanical notes of the resin to shine. It is a staple of the 'siropiasta' family, offering a sophisticated balance of floral sweetness and a satisfying, chewy bite that transports you to a seaside taverna in the Aegean.
🥗 Ingredients
The Cake Batter
- 2.5 cups Coarse Semolina (often labeled as 'Smidali Hondro')
- 1/2 cup Fine Semolina (to help bind the texture)
- 1 cup Granulated Sugar
- 1.5 cups Greek Yogurt (full fat, at room temperature)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Chios Mastic Tears (crushed into a powder with a pinch of sugar)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Orange Zest (freshly grated)
The Aromatic Syrup
- 2.5 cups Water
- 2 cups Granulated Sugar
- 2 tablespoons Honey (Greek thyme honey is best)
- 1 teaspoon Lemon Juice (prevents crystallization)
- 1 piece Cinnamon Stick
For Garnish
- 15-20 pieces Blanched Almonds (split in half lengthwise)
- 1 tablespoon Butter (melted, for greasing the pan)
👨🍳 Instructions
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1
Begin by preparing the syrup so it can cool completely. Combine water, sugar, and the cinnamon stick in a medium saucepan. Bring to a boil, then simmer for 8-10 minutes until slightly thickened. Stir in the honey and lemon juice, remove from heat, and let it cool to room temperature.
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2
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with melted butter.
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3
In a mortar and pestle, grind the mastic tears with a teaspoon of sugar until they form a fine white powder. This prevents the resin from clumping.
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4
In a large mixing bowl, whisk together the coarse semolina, fine semolina, sugar, baking powder, and the ground mastic powder.
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5
In a separate small bowl, mix the Greek yogurt with the baking soda. Wait a minute until it starts to foam and react.
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6
Add the yogurt mixture, orange zest, and vanilla extract to the dry ingredients. Use a spatula to fold everything together until a thick, uniform batter forms.
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7
Transfer the batter to the prepared baking dish. Spread it evenly and smooth the top with a spatula dipped in a little water.
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8
Using a sharp knife, lightly score the surface of the batter into diamond or square shapes (do not cut all the way through). Place a half almond in the center of each shape.
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9
Bake in the center of the oven for 40-45 minutes, or until the cake is a deep golden brown and a toothpick comes out clean.
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10
Remove the cake from the oven. Immediately use a knife to cut along the scored lines, this time going all the way to the bottom of the pan.
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11
Slowly ladle the cooled syrup over the piping hot cake. It will seem like a lot of liquid, but the semolina will absorb it all. Let the cake rest for at least 3-4 hours (or overnight) before serving.
💡 Chef's Tips
Always pour cold syrup over hot cake (or vice versa) to ensure the semolina absorbs the liquid without becoming mushy. Don't skip the mastic; it provides the 'soul' of the dish. If you can't find it, use a drop of almond extract, though the flavor profile will change. Letting the batter sit for 30 minutes before baking allows the semolina to hydrate, resulting in a better crumb. For a glossier finish, brush the top of the cake with a little extra melted butter halfway through baking.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of kaimaki (mastic-flavored) ice cream or thick whipped cream. Pair with a strong, unsweetened Greek coffee to balance the intense sweetness of the syrup. A glass of chilled Muscat or a sweet dessert wine from Samos complements the citrus notes beautifully. Garnish with a few fresh mint leaves for a pop of color and freshness on the plate.