Recipe for 8-10
4 cups semolina
400g Greek yoghurt
1 cup sugar
1 cup vegetable oil
3 teaspoons baking powder
1 teaspoon vanilla extract, powder
4 tablespoons rosewater
1/2 teaspoon of mastic, crushed
A few toasted flaked almonds for garnish
For the syrup:
3 cups water
3 cups sugar
3 tablespoons rosewater
3 sticks cinnamon
4-5 drops lemon
A bit of lemon peel
First prepare the syrup. Place all the ingredients for the syrup in a saucepan, bring it to boil and simmer until it becomes syrupy (about 12-13 minutes).
Meanwhile prepare the rest of the cake. In a large bowl, beat eggs with an egg beater and then add the sugar. Add the vegetable oil and whisk to combine. Add the vanilla, the mastic, the rose water and continue whisking. When all the ingredients are combined, add the yogurt and stir the mixture. Add the baking powder and the semolina and mix all ingredients together.
Select a standard size baking pan (large enough to fit in your mixture) and brush it with a little vegetable oil. Pour the mixture into the pan and bake in preheated oven (175oC) for 45 minutes or until golden brown on top.
Remove the baking pan from the oven and cut into portions, diamond shaped. Pour over it the syrup while still in the baking pan. Sprinkle the samali with the flaked almonds.
Serve the cake when cooled. Enjoy!