Shiamali (Semolina Cakes) is a traditional Cypriot recipe for classic baked semolina and yoghurt cakes flavoured with rose water that are drizzled with syrup before serving. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Semolina Cakes (Shiamali).
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Ingredients
For the Cake:
250g semolina
200g sugar
250ml Greek-style yoghurt
120ml light vegetable oil
1/2 tsp baking powder
1/2 tsp vanilla powder
120ml rose water
4 tbsp blanched, chopped, almonds
For the Syrup:
200g sugar
250ml water
1 tsp lemon juice
Method:
Place the semolina in a bowl and stir in the oil. Add all the remaining ingredients (except the almonds) and mix thoroughly to combine. Pour the resultant batter into a greased baking tray and scatter the almonds over the top.
Transfer to an oven pre-heated to 160°C and bake for about 50 minutes, or until cooked through and golden brown. Remove the tray from the oven and allow to cool. In the meantime, combine the water, sugar and lemon juice in a saucepan. Bring to a gentle boil and cook for 10 minutes.
Whilst the cake is still warm cut into small triangular or rectangular pieces and drizzle over the syrup.
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