This recipe is from Haaretz's archives.

The cake that was popular among Greek Jews is airier and lighter than the other semolina cakes, in part because of the whipped eggs and the self-rising flour. Use a 22 x 30 centimeter baking pan.


4 eggs
3/4 cup sugar
100 grams melted butter
3/4 cup fine semolina
3/4 cup self-rising flour
1 cup (about 180 grams) ground unroasted almonds, plus blanched almonds for decoration
Optional: 1/4 cup unroasted pistachios, chopped
For the syrup:
1 1/4 cups sugar
1 1/4 cups water
3 tablespoons honey
2 tablespoons lemon juice


Optional: the seeds of 5 cardamom pods, a cinnamon stick or 1 teaspoon real vanilla essence
Whip the eggs in a bowl with the sugar until you get a very pale and fluffy mixture (at least 5 minutes of whipping). Add the melted butter, the semolina, the flour and the ground almonds; fold gently into a uniform mixture.

Transfer the mixture into a greased and floured baking pan (if using pistachios, pour half of the mixture into the pan, scatter the pistachios uniformly and pour the rest of the mixture on top of them).

Bake at 180 degrees Celsius until a toothpick stuck in the center of the cake comes out dry (about 25 minutes).

During the baking, prepare the syrup: Heat all the ingredients in a saucepan until the sugar melts. The moment the cake is ready, take it out of the oven and cut into squares or diamond shapes. While both the cake and the syrup are hot, pour the syrup over the cake. Decorate each piece with a blanched almond.

Keep covered with cling-wrap, outside the refrigerator, for up to 48 hours.