To prepare this Greek semolina cake recipe (samali), use pestle or a blender to ground the masticha, along with a pinch of sugar and set aside.

Place the yogurt in a bowl and add the baking soda. Blend to combine and set aside.

In another bowl add the semolina, sugar, ground mastic and baking powder and blend with a spoon to combine.

Add the yogurt mixture in the semolina mixture and whisk until the mixture is smooth and all the ingredients combine.

Butter the bottom and sides of the pan and pour in the mixture. Even out the surface using a wet spatula.

Cover with a towel and let it rest for 3 hours.

Score into little individual pieces and garnish with blanched almonds.

Bake in preheated oven at 180C for 35-40 minutes, until nicely coloured and cooked through.

For the syrup, add all ingredients in a small pot and bring to the boil. Let boil for 2-3 minutes.

Brush the baked cake with melted butter and ladle cold syrup over the hot cake gradually.

Let cool completely before serving.