Make this delicious treat from Nicosia in Cyprus! Paul Hollywood shares his recipe from season 2 of Paul Hollywood's City Bakes


  • Cake

  • 400g semolina

  • 190g caster sugar

  • 2 tsp baking powder

  • 1 tsp mastic

  • Zest of an orange

  • 170g natural yoghurt

  • 2 medium eggs

  • 120ml sunflower oil

  • Syrup

  • 250g caster sugar

  • 300ml water

  • Juice of an orange

  • To serve: 25g pistachio nuts


  • 1.

    Line the base of a 20cm springform cake tin with baking paper. Heat your oven to 190c/Gas5.

  • 2.

    Place all the cake ingredients in a mixing bowl and beat with a wooden spoon until you have a smooth thick mixture.

  • 3.

    Pour into the prepared tin, smooth the top to level. Bake for 40 minutes until the cake is risen and when a skewer is inserted it comes out clean.

  • 4.

    To make the syrup, heat the sugar, water and orange juice. Bring to the boil then lower the heat and simmer for 3 minutes.

  • 5.

    Remove the cake from the oven and place on a cooling rack. Pour over the hot syrup then scatter over the chopped pistachio nuts. Leave to go cold before serving.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 329kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 55g
  • Sugar 33g
  • Sodium 67mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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