Desserts
Shamali (Cypriot Semolina Cake)
Ingredients
- - Coarse semolina — 300 g (1.75 cups)
- - Sugar — 150 g (3/4 cup)
- - Plain yogurt — 200 g (3/4 cup + 2 tbsp)
- - Baking powder — 2 tsp
- - Vegetable oil — 120 ml (1/2 cup)
- - Blanched almonds, for topping — 24
- - Sugar (for syrup) — 300 g (1.5 cups)
- - Water (for syrup) — 300 ml (1.25 cups)
- - Lemon juice (for syrup) — 1 tbsp
Method
- Preheat oven to 180°C (350°F) and grease a baking tray.
- Combine semolina, sugar, yogurt, baking powder and oil in a bowl, mixing until a thick batter forms.
- Pour the batter into the prepared tray and smooth the top.
- Score the surface into diamond shapes and place an almond in the centre of each.
- Bake for 35-40 minutes until golden brown and firm to the touch.
- While the cake bakes, make the syrup by dissolving sugar in water over medium heat, adding lemon juice, and simmering for 8 minutes.
- As soon as the cake comes out of the oven, pour the hot syrup evenly over the hot cake.
- Allow to rest for at least 1 hour so the syrup fully absorbs before serving.
Introduction: A dense, syrup-soaked semolina cake found across Cyprus, shamali is typically cut into diamond shapes
before baking and finished with a generous soak of lemon-scented syrup, a technique shared with several
Eastern Mediterranean semolina desserts but distinguished locally by the addition of yogurt or tahini in
some village recipes.
Cultural Background: A dense, syrup-soaked semolina cake found across Cyprus, shamali is typically cut into diamond shapes
before baking and finished with a generous soak of lemon-scented syrup, a technique shared with several
Eastern Mediterranean semolina desserts but distinguished locally by the addition of yogurt or tahini in
some village recipes.
Variations: Vegetarian. A plant-based yogurt substitute can approximate a vegan version, though not traditional.
Storage: Store covered at room temperature for up to 4 days.
Reheating: Not necessary; serve at room temperature. A brief 10-second microwave warm can enhance freshly-baked
feel if desired.
Nutrition: Per serving: ~310 kcal, 5g protein, 11g fat, 50g carbohydrate.
FAQs
Q: Can I use fine semolina instead of coarse?
A: Coarse semolina gives the best texture; fine semolina results in a denser, less characteristic crumb.
Q: Is this dish vegan?
A: Not as written, due to yogurt; a plant-based yogurt can be substituted with a slightly different result.