Flavored with Chios Mastic
Place the almonds in boiling water for 5 minutes and peel them.
Add all the ingredients for the cake in a bowl and mix.
In a baking tray (20cm by 30cm) sprinkle a little sugar on the bottom and sprinkle a little water.
Place the mixture and spread it evenly.
Carve the pieces and place the almonds.
Cover with cling film and leave in the fridge for at least 5 hours.
Make the syrup. Pour all the ingredients in a saucepan and let them boil for 8 minutes.
After our mixture rests in the fridge, preheat the oven at 180 degrees without the fan.
Sprinkle the top of the dough with sugar and sprinkle with a little water to caramelize and get a nice color.
Bake for 43 minutes.
Laddle the cold syrup on the hot cake.,slowly.
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