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Flavored with Chios Mastic


  1. Place the almonds in boiling water for 5 minutes and peel them.

  2. Add all the ingredients for the cake in a bowl and mix.

  3. In a baking tray (20cm by 30cm) sprinkle a little sugar on the bottom and sprinkle a little water.

  4. Place the mixture and spread it evenly.

  5.  Carve the pieces and place the almonds.

  6. Cover with cling film and leave in the fridge for at least 5 hours.

  7. Make the syrup. Pour all the ingredients in a saucepan and let them boil for 8 minutes.

  8. After our mixture rests in the fridge, preheat the oven at 180 degrees without the fan.

  9. Sprinkle the top of the dough with sugar and sprinkle with a little water to caramelize and get a nice color.

  10.  Bake for 43 minutes.

  11. Laddle the cold syrup on the hot cake.,slowly.

  12. Allow it cool completely before serving.


For the cake

500 g semolina (3 glasses)

240 g yoghurt (1 glass)

210 g sugar (1 glass)

1 teaspoon baking soda (baking soda)

juice of 1/4 lemon

Zest of 1/2 lemon

115 ml warm water (half a glass)

50 g shelled almonds

For the syrup

360 grams of sugar

140 g mastic flavored sugar paste

575 ml water (2.5 glasses)

1 slice of lemon

The glass used in the recipe has a

Capacity of 230ml

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