Recipe for Shamali Cake – a Greek traditional treat with pistachio nuts, orange and yoghurt


400g Semolina
190g caster sugar
2 tsp baking powder
1 tsp mastic
Zest of an orange
170g natural yoghurt
2 medium eggs
120ml sunflower oil

250g caster sugar
300ml water
Juice of an orange
To serve 25g pistachio nuts

How to
Line the base of a 20cm spring form cake tin with baking parchment.

Heat your oven to 190c/Gas5

Place all the cake ingredients into a mixing bowl and beat with a wooden spoon until you have a smooth thick mixture.

Pour into the prepared tin, smooth the top to level.

Bake for 40 minutes until the cake is risen and when a skewer is inserted it comes out clean.

To make the syrup ,heat the sugar, water and orange juice.

Bring to the boil then lower the heat and simmer for 3 minutes.

Remove the cake from the oven and place on a cooling rack.

Pour over the hot syrup then scatter over the chopped pistachio nuts.

Leave to go cold before serving.


Recipe provided by Paul Hollywood. Tune into Paul Hollywood City Bakes, on Food Network DSTV Channel 175 at 20:00 every Friday to see Paul’s newest creations.

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