Spiced Fig and Olive Oil Semolina Cake with Ouzo Syrup
This Greek dessert offers a unique interplay of sweet, bitter, and subtly spicy notes. Moist semolina cake is infused with plump figs and rich olive oil, then drenched in a fragrant Ouzo syrup, creating a sophisticated and deeply flavorful treat.
Prep Time
75 min
Difficulty
Medium
Servings
8
Calories
380 kcal
Instructions
- 1
Preheat oven to 180°C (350°F). Grease and line a 20cm (8-inch) baking dish with parchment paper.
- 2
In a large bowl, whisk together semolina flour, all-purpose flour, sugar, baking powder, cinnamon, cloves, and salt.
~2 min - 3
In a separate bowl, whisk together eggs, olive oil, and yogurt until well combined.
~2 min - 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
~2 min - 5
Wash and quarter the fresh figs. Gently fold them into the batter.
~3 min - 6
Pour the batter into the prepared baking dish and spread evenly.
~1 min - 7
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
~35 min - 8
While the cake is baking, prepare the syrup. In a medium saucepan, combine Ouzo, water, sugar, and lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5 minutes, then remove from heat.
~10 min - 9
Once the cake is out of the oven, immediately poke holes all over the top with a toothpick.
~1 min - 10
Slowly and evenly pour the warm Ouzo syrup over the hot cake, allowing it to soak in.
~3 min - 11
Let the cake cool completely in the dish before cutting and serving.
~15 min
Tips
- For an extra layer of bitterness and spice, consider adding a pinch of black pepper to the dry ingredients.
- This cake is best served at room temperature or slightly warm. It can be stored in an airtight container at room temperature for up to 3 days.
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