When it comes to dessert, i'm a huge fan of celebrity chef Anna Olson and Paul Hollywood. This gorgeous shamali cake is an inspiration from Paul Hollywood's city bakes series on Cyprus's food adventure. I was hooked to the simple recepi and determined to give it a try. My only problem is where to find the mastic? Thank goodness found them in a Middle Eastern grocery. Mastic gum like in texture to enhance the flavor of the cake. Shamali reminds me of Basbousa, a Middle Eastern popular semolina cake. The preparations and ingredients are almost the same. Coarse and grainy texture, enhanced citrus flavor frm the orange infused syrup...Shamali is definitely easy to bake and light to the palette. Credit goes to chef Paul Hollywood for the beautiful recepi.
Ingredients
For The Cake
400g fine semolina
190g castor sugar
2 medium eggs, room temperature
1 tsp mastic
1 tbsp baking powder
170g natural yogurt
120ml sunflower oil
1 tbsp orange zest
For The Syrup
300ml water
250g castor sugar
Juice of an orange
2 tbsp chopped pistachios
Methods
Line a 20cm spring form cake pan with parchment paper.
Preheat oven at 190'C.
In a large bowl, add all the ingredients "For The Cake" and beat with wooden spoon till well combined.
Pour the mixture into the prepared cake pan and bake for 40 or till a skewer inserted in the center of the cake comes out clean.
For The Syrup
Add all the ingredients listed under "For The Syrup". Boil till sugar dissolved. Simmer the syrup for 3 minutes.
Remove cake from oven and place on the cooling rack. Pour over the hot syrup and sprinkle with chopped pistachios.
Cool the cake for 1 hour and cut into slices.
No comments:
Post a Comment