Kalo Prama - Cypriot Samali (Semolina) Cake

INGREDIENTS

For the syrup
400 g sugar
400 ml water
1 piece of cinnamon stick
2 cloves
45 ml rosewater

For the cake
200 g caster sugar
4 eggs
200 ml light olive oil
400 g Greek yoghurt
700 g fine semolina
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground mastic
1 teaspoon vanilla bean paste
blanched almonds for decorating

METHOD

Prepare the Syrup
In a medium saucepan, combine the sugar, water, cinnamon stick, and cloves. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
Once it boils, reduce the heat and simmer for about 10 minutes until it thickens slightly.
Remove from heat, discard the cinnamon stick and cloves, and stir in the rosewater. Set aside to cool.

Make the Cake
Preheat your oven to 160°C fan forced. Grease a large baking dish (about 30x20 cm).
In a large mixing bowl, beat the eggs and sugar until light and fluffy.
Gradually add the olive oil while continuing to mix.
Stir in the Greek yoghurt until well combined.
Gradually fold the semolina, baking powder, baking soda, ground mastic, and vanilla bean paste into the wet mixture, stirring until a smooth batter forms.
Pour the batter into the prepared baking dish, spreading it evenly. Leave it to sit for 20 minutes before decorating with blanched almonds.
Bake for 40-45 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean.
Once the cake is done, remove it from the oven and slowly pour the cooled syrup over the warm cake, allowing it to absorb. Make sure the syrup reaches every part of the cake.
Let the cake soak in the syrup for at least 30 minutes before serving.