There is no fat at the base, no flour. You are invited to a dessert pleasure amidst the scents of mastic and mahleb. Before you: Politiko dessert!
Ingredients
- 1/2 teaspoon drop gum
- 2 tablespoons granulated sugar
- 500 g semolina
- 1 teaspoon mahleb
- 1 packet baking powder
- 1 packet baking soda
- 1,5 cups milk
- 3 cups water
- 1 piece cinnamon stick
- 2 pieces clove
- 3 tablespoons flour
- 3 tablespoons corn starch
- 1 packet vanilla
- 3 tablespoons butter
- 2 tablespoons ground cinnamon
Preparation
- Before preparing the cake batter, pass drop gum and two tablespoon powdered sugar through a food processor to make it into a powder.
- Mix the dry ingredients of the cake, excluding the baking soda, in a deep bowl. Add the baking soda to the milk and activate it by mixing with 10- 15 seconds.
- Pour the milk with baking soda into the dry mixture and blend until evenly mixed everywhere.
- Lightly grease a rectangular baking tray of 29x20 dimensions, pour the mixture into the tray, and let it rest on the counter for 10 minutes.
- Bake the cake in a preheated 160 degree fan oven until it browns and hardens for approximately 50 minutes.
- While the cake is baking, put the cream ingredients, except for vanillin and butter, into a pot and mix. Put the mixture on the stove, and cook over medium heat, stirring constantly, until it reaches a cream consistency.
- Take the cooked cream into another bowl, add vanillin and cold butter little by little and whisk with a mixer. Cover the top of the cream with cling film so that it touches the surface and let it rest at room temperature for at least 2 hours.
- Remove the baked cake from the oven and let it rest at 2 hours room temperature until it is completely cool.
- After the cake and cream have cooled, you can start making the syrup. Put sugar, water and spices in a small pot and boil while stirring; once it starts boiling, lower the heat and continue to boil 5-6 minutes until it becomes slightly thick.
- Pour the hot syrup you took from the stove over the cold cake little by little using a ladle. Let the cake rest at room temperature for approximately 20 minutes until it absorbs all of the syrup.
- Spread the cream spoon by spoon over the cake that has absorbed the syrup and smooth it with a spatula. If your cream has become too stiff at this stage, you can make it soft by whisking it with a mixer.
- Cover the top of the dessert with cling film and let it rest in the refrigerator for at least 3 hours more.
- Before serving, sprinkle ground cinnamon over the dessert to coat it and serve cold.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 60 min
- Cooking: 75 min
- Servings: 8
- Published: 21.10.2026
Recipe Images
Recipe Author
Damla Aksoy
11 recipes
