Politiko Thessalonikis (also called Vyzantino Glyko (Byzantine Dessert), is a popular dessert in Northern Greece. It combines a syrupy semolina base, similar to ravani, or revani, topped with pastry cream and cinnamon.
If you like, you can decorate the top with whipped cream.
Before going to the recipe I would like to tell you that my blog has already turned 14 years old and would like to thank you for supporting me all these years.
How to make Politiko Thessalonikis
Step 1: Prepare the syrup:
Put all the syrup ingredients, except the lemon juice, in a small pot. Mix to dissolve sugar and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the lemon juice and mix. Set aside to cool and discard the cinnamon and cloves.
Step 2: Prepare the revani base:
Butter a 32 cm x 22 cm baking tin and preheat the oven to 160 ° C (fan forced oven).
In a big bowl add the two semolinas, the baking powder, baking soda, sugar, spices and a pinch of salt. Then add the yoghurt and milk and mix to combine. The end result will be a thick batter. Empty the mixture in your prepared baking tin and bake for about 25 – 30 minutes, depending on your oven.
When baked, add the syrup and set aside until it is absorbed.
Step 3: Prepare the pastry cream:
Heat the milk reserving 1/4 cup cold milk.
In another pot add the corn flour (starch), eggs, sugar, vanilla, zest and the cold milk and stir well with an egg beater, until the mixture is combined.
Pour the hot milk to the mixture stirring constantly, on the heat, until cream sets.
Remove from the heat and set aside to cool. Cover with cling film or mix it every now and then so that no crust is formed on top.
Step 4:
Spread the pastry cream on top of the base and cover with cling film. Refrigerate until ready to serve.
Step 5:
Remove the cling film and sprinkle as much cinnamon as you like on top before serving.
Store in the refrigerator in an air tight container, for up to a week.
Aromatic Politiko Thessalonikis (a Semolina Cake with Pastry Cream)
Politiko Thessalonikis is a popular dessert in Thessaloniki. It combines a syrupy semolina base, topped with pastry cream and cinnamon.
Ingredients
For the base:
- 265 grams coarse semolina
- 85 grams fine semolina
- 230 grams sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 115 grams milk
- 200 grams Greek yogurt 2%
- ½ tsp crushed mastic resins (about 1 gram)
- 1 tbsp mahlab (about 1 gram)
- 1 tbsp cardamom
For the Syrup:
- 400 grams sugar
- 400 grams water
- 1 cinnamon stick
- 4 cloves
- 1/4 cup of lemon juice
- For the Pastry Cream:
- 1 liter of milk (I used 800 grams low fat cream and 200 grams milk)
- 100 grams corn flour (corn starch)
- 100 grams sugar
- 1 tsp vanilla essence or 2 vanillins
- A pinch of salt
- 3 large eggs
Instructions
Step 1: Prepare the syrup:
Put all the syrup ingredients, except the lemon juice, in a small pot Mix to dissolve sugar and bring to a boil Reduce the heat and simmer for 5 minutes Add the lemon juice and mix Set aside to cool and discard the cinnamon and cloves.
Step 2: Prepare the base:
Butter a 32 cm x 22 cm baking tin and preheat the oven to 160 ° C (fan forced oven).
In a big bowl add the two semolinas, the baking powder, baking soda, sugar, spices and a pinch of salt. Then add the yoghurt and milk and mix to combine.
The end result will be a thick batter. Empty the mixture in your prepared baking tin and bake for about 25 - 30 minutes, depending on your oven.
When baked, add the syrup and set aside until it is absorbed.
Step 3: Prepare the pastry cream:
Heat the milk reserving 1/4 cup cold milk.
In another pot add the corn flour (starch), eggs, sugar, vanilla, zest and the cold milk and stir well with an egg beater, until the mixture is combined.
Pour the hot milk to the mixture stirring constantly, on the heat, until cream sets.
Remove from the heat and set aside to cool Cover with cling film or mix it every now and then so that no crust is formed on top.
Step 4:
Spread the pastry cream on top of the base and cover with cling film. Refrigerate until ready to serve.
Step 5:
Remove the cling film and sprinkle as much cinnamon as you like on top before serving.
Store in the refrigerator in an air tight container, for up to a week.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 480Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 59mgSodium 341mgCarbohydrates 98gFiber 2gSugar 63gProtein 11g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
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Kopiaste and Kali Orexi!
