Mastiha-flavored Semolina and Yogurt Cake
Custard pies, made with milk and semolina, are traditional sweets all over Greece. This recipe differs because it calls for yogurt, and, of course, for Mastiha.
1. Preheat the oven to 170o C (340o F).
2. In the bowl of an electric mixer, beat together at medium speed the semolina, sugar, and yogurt. Dissolve the baking soda into the milk and add this to the mixture, beating all the while. Beat in the lemon zest. Add the Chios Mastiha and beat at medium-high for 5 minutes until the mixture is creamy.
3. Lightly butter a large baking pan and pour in the batter. Bake for about 1 to 1 ½ hours or until set and lightly golden. If the custard browns before it sets, cover the pan with aluminum foil and continue baking.
4. Make the syrup: In a medium pot, bring all the ingredients to a boil over medium heat. Reduce heat and simmer until the syrup is viscous but runny, about 12 minutes. Remove and cool immediately in an ice bath. (Alternatively, you can make the syrup first and let it cool while you prepare and bake the pie.)
Makes 8 servings
For the pie:
- 3 cups coarse semolina
- 1 1/3 cups sugar
- 3 cups yogurt
- 1 cup milk
- 1 Tbsp. baking soda
- Grated zest of 1 lemon
- 1/2 tsp. freshly ground Chios Mastiha or commercial Chios Mastiha powder
- 100 gr. (3 oz.) blanched sliced almond
For the syrup:
- 3 cups water
- 2 cups sugar
- 1 cinnamon stick
- Rind of a lemon
- Kaimaki or vanilla ice cream
- Strawberry sauce for garnish