This classic Greek cake is moist, creamy, and delicious. Politiko Thessalonikis has a layer of syrupy semolina cake and it's topped with a creamy custard and then dusted with lots of cinnamon. It's absolutely decadent and so easy to make. The perfect dessert for a nice gathering.
Printable Recipe:
Serves 10:
For the Cake:
The Wet Ingredients
2 cups Greek yogurt
1 cup of water
¾ cup of vegetable oil
1 and ½ cups granulated sugar
1 teaspoon pure vanilla extract
The Dry Ingredients:
2 and ½ cups coarsely ground semolina flour
2 teaspoons baking powder
¼ teaspoon salt
Zest of a small lemon
½ teaspoon ground mastic gum
For the syrup:
2 and ½ cups granulated sugar
2 cups of water
Juice of a small lemon
2 teaspoons rose water
For the custard:
4 cups whole milk
½ cup cornstarch
1 and ½ cups granulated sugar
¼ teaspoon salt
8 egg yolks
½ cup heavy whipping cream
3 teaspoons pure vanilla extract
2 tablespoons unsalted butter
Garnish: ground cinnamon
Preheat the oven to 350 °F, 180 °C.
Prepare the Cake Batter:
Grease a 13 by 9-inch baking pan with olive oil.
Combine all of the wet ingredients in a mixing bowl and whisk until smooth.
Whisk the dry ingredients together and add them to the wet ingredients. Whisk together until incorporated.
Pour the batter into the prepared baking pan, cover with a kitchen towel, and set aside for 1 hour so that the semolina grains soften and absorb the liquid.
Make the syrup by combining the sugar, water, and lemon juice in a small saucepan. Stir together and bring to a boil and cook until the sugar is dissolved. Remove from heat and stir in the rose water. Set aside to cool.
Bake in the center rack of the oven for 35-45 minutes or until golden on top and a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and poke it all over with a toothpick.
Pour all of the syrup over the cake and set aside at room temperature to allow the cake to absorb it.
Set the cake aside to come to room temperature or chill it in the refrigerator (covered with plastic wrap) overnight.
Make the custard:
In a saucepan, bring milk and salt to a simmer over medium heat.
In the meantime, combine the sugar, corn starch, cream, and egg yolks in a large bowl and whisk together for a few minutes until thick and pale yellow.
Slowly, pour the hot milk into the egg mixture one ladle full at a time while whisking.
Pour the mixture back into the saucepan and cook over low heat, whisking constantly until thickened.
Remove from heat and add butter and vanilla extract. Whisk well.
Strain the custard into a bowl and cover with plastic wrap.
Refrigerate until cold.
Whisk the custard together to lighten it up and spread it over the top of the cake.
Generously sprinkle the top of the cake with ground cinnamon.
Cut it into slice and serve with tea or coffee. Enjoy!
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