A traditional sponge-like cake, soaked in fragrant syrup from the Northern town of Veria.

This is our Chef’s; Thomas Ntinas, grandma’s recipe, so the ingredients are measured not in grams or ounces but in mugs! So grab a decent sized tea mug and measure away!

Preparation time: 45mins
Serves: 12 pieces

For the cake:
4 eggs
½ cup vegetable/sunflower oil
½ cup sugar
½ cup yogurt
1 cup coarse semolina
1 cup flour
1 sachet baking powder
1tsp little soda
Lemon rind
1tsp vanilla essence or 1 vanilla pod

For the syrup:
3 mugs water
3 mugs sugar
1tsp vanilla
the juice of a lemon

For the cake:
Mix well all the ingredients in a bowl. Line a rectangular oven dish with butter and pour the mix into the tray making sure it is evenly spread. Bake in a preheated oven at 180C for 25-30mins. Remove from the oven and allow it to completely cool. Once this is done, pour the hot syrup over the cake. The syrup should be almost completely absorbed, leaving a layer at the bottom keeping the cake moist. Cut in pieces and serve either immediately or let it chill in the fridge for a couple of hours.

You can keep it up to a week in the fridge, but make sure you’ve got it covered so it doesn’t dry.

For the syrup:
Mix all the ingredients and boil for 7mins – make sure when the hot syrup is poured, the cake is cool