Politiko Thessalonikis (Greek Semolina Cake With Custard Cream)

This beautiful Politiko Thessalonikis (Greek semolina cake) is a soft, moist, layered cake. Its textured sponge baseis steeped in syrup and topped with a pillowy soft custard cream. With flavors like lemon, vanilla, mastiha, and cinnamon, you will fall in love with this authentic Greek recipe.

Try my Greek chocolate cake (Sokolatopita) if you are into syrup cakes. It is covered in a rich chocolate ganache.   Another incredible syrup cake recipe is this Portokalopita (Greek orange cake with syrup).

What are the layers in this Politiko Thessalonikis?

The layers in this cake are what make it so delicious. The bottom layer of this Greek tray cake is a classic Greek semolina cake. The base cake is made with Greek yogurt and is mildly flavored with Mastiha. After baking, the cake gets drenched in a light, lemony syrup.

The cake gets topped with a creamy, thick vanilla custard cream. The very top layer is the dusting of powdered cinnamon.

Watch the short video tutorial

Why you’ll love this recipe

• Texture contrast: The Politiko Thessalonikis has such a satisfying set of textures. I love the “meaty” texture of the semolina cake that is complimented by the thick, creamy custard cream on top!
• Syrupy moisture: The cake is soaked in a fragrant syrup that adds sweetness but also keeps the cake moist.
• Versatility: While it's a popular dessert on its own, the Politiko Thessalonikis can be served in a bunch of different ways: slice it up and serve it as a plated dessert or with a cup of coffee in the afternoon. It is also easy to serve on a dessert buffet or to take to a friend’s house as a gift!

Ingredients to make this Greek Semolina Cake

Syrup ingredients:

• Water: Use filtered water to prepare the syrup if possible.
• Sugar: Provides sweetness and consistency to the syrup. Adjust quantity based on desired sweetness.
• Lemon juice: Adds a tangy flavor and acidity to balance the sweetness of the syrup.
• Cinnamon Stick: Infuses a warm, aromatic flavor into the syrup. Enhances the overall taste of the cake.

Semolina cake Ingredients:

• Semolina (Coarse): The main component of the cake, providing texture and a slightly grainy consistency.
• Sugar: Adds sweetness to the cake batter. Adjust according to personal preference.
• Baking soda and baking powder: Leavening agents that help the cake rise and become fluffy.
• Mastiha: A unique resinous spice that offers a distinctive flavor to the cake. Adjust quantity based on preference.
• Milk: Provides moisture and richness to the cake.
• Greek yogurt: Adds moisture and tanginess to the cake batter.
• Vanilla extract: Enhances the overall flavor profile of the cake.

Custard cream ingredients:

• Milk: Forms the base of the custard, providing creaminess and richness.
• Sugar: Sweetens the custard cream. Adjust according to taste.
• Corn starch: Acts as a thickening agent for the custard.
• Eggs: Add richness and help thicken the custard.
• Cream: Adds richness and creaminess to the custard.
• Vanilla extract: Enhances the flavor of the custard.
• Unsalted butter: Adds richness and smoothness to the custard.

Garnish:

Ground cinnamon: Used to sprinkle on top of the finished cake for additional flavor and decoration.

Top tips for making Politiko Thessalonikis

• Prepare the syrup in advance: Make it ahead of time so it has time to cool completely before pouring it over the baked cake. I recommend this step as it will infuse the flavors thoroughly.
• Properly grease the baking pan: Make sure the baking pan is well- greased to prevent the cake from sticking.
• Go easy on the mastiha quantity: This unique ingredient has a strong flavor. Guys, use it sparingly, as too much can overpower the other flavors in the cake.
• Prepare custard carefully: When making the custard cream, continuously stir it over medium heat to prevent lumps from forming. No one likes a lumpy custard! Wait for the custard to thicken properly before removing it from the heat.
• Cover the custard with plastic wrap: To prevent skin from forming on the custard, place a layer of plastic wrap directly onto its surface while it cools.
• Serve at the right temperature: I recommend serving Politiko Thessalonikis slightly chilled or at room temperature.

Variation Ideas

If you want to experiment with flavouring your Politiko Thessalonikis in different ways, consider playing around with different flavour additions. Try adding a little almond extract into the batter with the vanilla.

Another tasty flavour direction is to add rose water (a few drops of good quality rose water will do) with the zest of fresh orange into the batter. SO delicious!

If you’re after a completely different semolina dessert, try my Greek halva recipe. It’s soft, sweet, and a no-bake semolina pudding that melts in your mouth.

Storage and Make Ahead Instructions

To save yourself a bit of time, you can make the syrup ahead and store it in a container in the refrigerator.

You can also make the cake up to 2 days ahead of time. I recommend you wrap it in plastic and keep it in the fridge.

You can also make the custard cream a day ahead and keep it chilled. I like to beat it lightly with a whisk to loosen it up as it cools.

The whole can be made a day or two in advance. You just want to keep it wrapped and chilled in the fridge.

What is Mastiha?

Mastiha, also known as mastic, is a natural resin from the trunk and branches of the mastic tree. This tree can be found in Greece and other parts of the Mediterranean and Middle East.

Mastiha has a unique aroma and flavor profile. It is often described as piney, slightly floral, and a little sweet – with cedar-like qualities.

When it comes to cooking, mastiha is used as a spice or flavoring. If you can’t get hold of this ingredient, try using a little freshly ground cardamom or almond essence or extract.

Can I make this recipe gluten-free?

Yes! You can experiment with gluten-free alternatives to semolina. Try making it with almond flour or a gluten-free flour. I like the idea of substituting semolina flour with ground almonds, in this case, because almond flour will give you a similar texture.

📖 Recipe

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