Lenten Semolina Cake (Samali) – Easy & Vegan
A traditional Polítiko (Constantinopolitan) semolina cake that's naturally vegan and incredibly moist, made without yogurt.
- Prep5 min
- Cook50 min
- Total55 min
- DifficultyEasy
- Servings12
This samali is a beloved sweet from the Greek Orthodox tradition of Constantinople, often served during Lent. The secret to its tender crumb lies in the combination of fine and coarse semolina, which soaks up the orange juice and oil to create a dense yet moist cake.
The syrup is poured over the hot cake while still warm, allowing it to seep in slowly overnight. Patience is key: let it rest before cutting, so each slice holds its shape and is perfectly soaked.
Ingredients
Servings
For the cake
For the syrup
Converted amounts are rounded.
Method
- In a large bowl, whisk together the fine and coarse semolina.
- In a separate bowl, combine the orange juice, water (or coconut milk), corn oil, and the ½ cup sugar. Stir until the sugar dissolves.
- Gradually add the liquid mixture to the semolina, stirring constantly to avoid lumps. Add the baking powder, baking soda, salt, lemon zest, vanilla, and mastic powder. Mix until the batter is smooth and all semolina is hydrated.
- Pour the batter into a greased 20×30 cm (8×12 inch) baking dish. The batter should be no more than 3 cm (1¼ inches) deep. Smooth the top with a spatula.
- Cover the dish and let it rest at room temperature for 1 hour. This allows the semolina to absorb the liquid fully.
- Preheat the oven to 340°F with the rack in the lower third. Bake for about 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the syrup: In a saucepan, combine the water, sugar, and lemon peel. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Once boiling, stop stirring and let it boil for 3–4 minutes. Add the lemon juice and boil for 1 more minute. Remove from heat and let the syrup cool to lukewarm.
- As soon as the cake comes out of the oven, pour the lukewarm syrup evenly over the hot cake. Let it cool completely at room temperature, then cover and let it sit overnight (or at least 8 hours) so the syrup soaks in thoroughly.
- Do not cut the cake before the syrup is fully absorbed; otherwise the slices will fall apart and the syrup will pool in the dish. Once set, cut into squares and serve.
💡 Tips
- For best results, use freshly squeezed orange juice and high-quality mastic powder.
- The resting hour is crucial: do not skip it, as it ensures the semolina absorbs the liquid and the cake bakes evenly.
- If you prefer a less sweet cake, reduce the sugar in the syrup by ½ cup, but note that the traditional version is quite sweet.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου