I know this is a recipe common amongst many of the Greek islands (and I've also eaten similar very sweet puddings in Turkey, Egypt and Lebanon) - but this is the version that is popular in Cyprus.
4 oz butter
4 oz caster sugar
grated rind of one lemon
3 eggs
8 oz semolina
4 oz plain flour
3 teaspoons baking powder
100 mls milk
2 oz finely chopped, toasted almonds
Blanched, split almonds for decorating top of pudding
Syrup
500mls caster sugar
600 mls water
2 tablespoons lemon juice
Make the syrup by dissolving the sugar in the water over a low heat, add lemon juice and bring to the boil. Simmer gently for about 10 mins then leave to cool.
Cream the butter, sugar and lemon rind until light and fluffy. Add eggs, one at a time, and beat in well.
Fold in the flour, semolina and baking poweder alternatively with the milk. Stir in the chopped nuts.
Spread the mix in a buttered baking tray 7 x 11 inch). Arrange split almonds in rows on the top. Bake in a moderate oven for 50 minutes until the cake is golden and shrinks slightly fromsides of tin.
When the cake is cooked, pour the cooled syrup over the hot cake. It will penetrate better if you prick with a fine skewer before pouring!
Leave in tin until cool, then cut into diamond shapes.
This is very, very moist and very sweet - but an ideal accompaniment to a 'Greek Coffee'!
4 oz butter
4 oz caster sugar
grated rind of one lemon
3 eggs
8 oz semolina
4 oz plain flour
3 teaspoons baking powder
100 mls milk
2 oz finely chopped, toasted almonds
Blanched, split almonds for decorating top of pudding
Syrup
500mls caster sugar
600 mls water
2 tablespoons lemon juice
Make the syrup by dissolving the sugar in the water over a low heat, add lemon juice and bring to the boil. Simmer gently for about 10 mins then leave to cool.
Cream the butter, sugar and lemon rind until light and fluffy. Add eggs, one at a time, and beat in well.
Fold in the flour, semolina and baking poweder alternatively with the milk. Stir in the chopped nuts.
Spread the mix in a buttered baking tray 7 x 11 inch). Arrange split almonds in rows on the top. Bake in a moderate oven for 50 minutes until the cake is golden and shrinks slightly fromsides of tin.
When the cake is cooked, pour the cooled syrup over the hot cake. It will penetrate better if you prick with a fine skewer before pouring!
Leave in tin until cool, then cut into diamond shapes.
This is very, very moist and very sweet - but an ideal accompaniment to a 'Greek Coffee'!
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