If you ever wander through the winding streets of Athens, you might stumble upon a small pastry shop where Chef Dimitri creates confections that taste like a warm embrace from Greece itself. Among his many specialties, one dessert has locals and travelers coming back for seconds: a delicious pudding cake that is moist, creamy, and lightly perfumed with hints of citrus and vanilla.
This pudding cake is a cross between a sponge cake and a custard — soft, melt-in-your-mouth, and rich without being heavy. Dimitri swears by his grandmother’s technique: “Bake it slowly, don’t rush the pudding… and always serve it with love.”
Ingredients
- 1 cup fine semolina (a Greek staple for pudding-like cakes)
- ½ cup all-purpose flour
- 1 cup sugar
- 4 large eggs
- 2 cups warm milk (whole milk preferred)
- ½ cup unsalted butter, melted
- Zest of 1 lemon or orange (Dimitri’s secret touch)
- 2 tsp vanilla extract
- 2 tsp baking powder
- A pinch of salt
- Powdered sugar (for dusting)