Samali

Samali is a semolina-based, syrup-soaked cake with many variations. I have a recipe written down on a 20-year-old piece of paper, and a few key ingredients and instructions are now washed away thanks to a spilled cup of coffee! I worked at piecing the recipe back together, and here it is. This version of Samali is vegan and lent-friendly, as there’s no dairy or eggs. I used oil but the original recipe called for water instead—perfect for those on a strict fast. Fasting or not, this is a gorgeously moist cake!

_____
#RECIPE:

Cake:
1 1/2 c coarse semolina
1 1/2 c fine semolina
3/4 c sugar
zest of 2 oranges
2 c orange juice
1 tsp vanilla or 1/2 tsp ground mastiha
3/4 c oil*
1 tsp baking powder
1 tsp baking soda
Syrup:
1 1/2 c sugar
1 1/2 c water
3 tbsp lemon juice

1. Combine all cake ingredients except for the baking powder and soda and mix well. Cover and set aside for 2 hours.
2. Preheat the oven to 350 F (180 C) and grease a large cake pan (9x13” or a 12” diameter ‘tapsi’) with some oil.
3. Dissolve the baking powder and soda in 1 tablespoon of water, then stir into the semolina mixture. Pour cake batter into the prepared pan.
4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pan completely.
5. Once the cake is cool, prepare the syrup: bring all syrup ingredients to a boil in a saucepan. Simmer for 8-10 minutes, then remove from heat. Immediately ladle the hot syrup over the cooled cake, gradually letting it soak in. Once all syrup has been added, set the cake aside for 4 hours or overnight, then slice and serve.
*Instead of oil you can use water, making this cake 100% lent friendly!