Cypriot Carob Syrup Cake: Sticky, Spiced, and Simple

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Cypriot carob syrup cake is a moist olive oil cake sweetened mostly with carob syrup instead of white sugar, then soaked in a warm carob and orange syrup right after baking. The carob gives it a deep, almost chocolate-like color and a flavor closer to dates or molasses than cocoa.

I made this cake after a trip to Cyprus, where carob syrup shows up in cakes, drizzled over yogurt, and even stirred into coffee. It’s less sweet than sugar syrup and has an earthy edge that balances the orange and cinnamon here.

The batter comes together in one bowl with a whisk, no mixer needed. The semolina keeps the crumb a little coarse, similar to Cypriot semolina cake, so it soaks up the syrup without turning soggy.

This is a good cake to make a day ahead. The syrup needs time to sink in, and the flavor is better once it’s had a few hours to rest.

Why You’ll Love This Recipe

• Uses carob syrup instead of refined sugar
• One bowl batter, no mixer needed
• Stays moist for days thanks to the syrup soak
• Earthy carob flavor balanced by orange and cinnamon

Ingredient Notes

• carob syrup: Look for Cypriot or Greek carob syrup, sometimes labeled harnup, in Middle Eastern or Greek grocery stores. Date syrup works as a substitute but tastes sweeter and less earthy.
• fine semolina: Fine semolina keeps the crumb soft. Coarse semolina will make the cake gritty, so avoid it here.
• olive oil: Use a mild olive oil, not an intense peppery one, so it doesn’t overpower the carob flavor.
• plain yogurt: Adds moisture and a slight tang. Swap in a dairy-free yogurt if you need this dish dairy free.
• walnuts: Toast them lightly first if you want more flavor. Almonds or pistachios work as a substitute.
• orange zest and juice: Fresh orange is best here. Bottled juice works in a pinch but tastes flatter.

Cypriot Carob Syrup Cake: Sticky, Spiced, and Simple

A moist olive oil cake made with carob syrup instead of sugar, soaked in a warm carob-orange syrup as soon as it comes out of the oven.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Mediterranean

Calories: 184

Ingredients Method Notes

Ingredients

  

Cake

• 250 g all-purpose flour
• 80 g fine semolina not coarse
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 100 g walnuts, chopped toasted if you like
• 2 eggs large
• 120 ml olive oil mild, not peppery
• 200 g carob syrup or date syrup
• 100 g plain yogurt
• 120 ml orange juice fresh if possible
• 1 tbsp orange zest

Carob Syrup Soak

• 150 g carob syrup
• 100 ml water
• 50 ml orange juice
• 1 cinnamon stick

Method

 

Make the Batter

1. Heat the oven to 180 C / 350 F. Grease a 23 cm / 9-inch round cake pan and line the base with parchment paper.
2. In a large bowl, whisk the flour, semolina, baking powder, baking soda, and cinnamon together.
3. In another bowl, whisk the eggs, olive oil, carob syrup, yogurt, orange juice, and orange zest until smooth.
4. Pour the wet mix into the dry mix, add the walnuts, and fold with a spatula until no dry flour streaks remain. The batter should be thick and pour slowly off the spatula.
5. Pour the batter into the pan and smooth the top. Bake for 35 to 40 minutes, until a skewer inserted in the center comes out clean and the top springs back when touched.

Soak and Serve

1. While the cake bakes, combine the carob syrup, water, orange juice, and cinnamon stick in a 1-quart / 1 L saucepan. Simmer over medium heat for 5 minutes, until slightly thickened, then remove the cinnamon stick.
2. As soon as the cake comes out of the oven, poke holes across the top with a wooden skewer.
3. Pour the warm syrup over the hot cake slowly, in 3 additions, letting each round soak in before adding the next.
4. Let the cake rest in the pan for at least 30 minutes so the syrup fully absorbs before slicing.
5. Slice and serve warm or at room temperature.

Notes

• Use fine semolina, coarse semolina makes the crumb gritty.
• Poke holes right after baking, while the cake is still hot.
• Let the cake rest at least 30 minutes before slicing so the syrup sets.
• Taste the carob syrup before you start, brands vary in sweetness.

Tips for Success

• Pour the syrup over the cake while both are still warm so it soaks in evenly.
• Poke holes with a skewer right after baking, before the surface cools and firms up.
• Use fine semolina, not coarse, so the crumb stays soft instead of gritty.
• Don’t skip the rest time, the flavor improves once the syrup settles for a few hours.
• Toast the walnuts, as used in Cypriot daktyla pastries, for 5 minutes in a dry pan before adding, for more flavor.

Variations

• Swap walnuts for almonds or pistachios for a different crunch and flavor.
• Add 1 teaspoon ground cloves or mahlab to the batter for a more traditional Cypriot spice mix.
• Use date syrup instead of carob syrup if you can’t find it, though the flavor will be sweeter and less earthy.

Storage and Reheating

Cypriot carob syrup cake keeps well because the syrup helps it stay moist. Store it covered at room temperature for 3 to 4 days, or in the fridge for up to a week.

If you want it warm, microwave a slice for 10 to 15 seconds. I usually eat it at room temperature since the syrup keeps the crumb soft either way.

This cake freezes well. Wrap slices tightly in plastic and freeze for up to 2 months, then thaw at room temperature for a few hours before serving.

Serving Suggestions

Serve Cypriot carob syrup cake with a spoonful of thick yogurt on the side. The tang cuts through the sweetness of the syrup.

A cup of strong coffee works well here, the bitterness balances the earthy carob.

For dessert, add a scoop of vanilla ice cream on a warm slice, or just eat it plain with tea in the afternoon.

FAQ

Why is my Cypriot carob syrup cake dry instead of moist?

Your cake is likely dry because the syrup went on too late or the cake overbaked. Pour the warm syrup over the cake right when it comes out of the oven, while both are hot, so it soaks in instead of sitting on top. Check for doneness at 35 minutes; a dry crumb usually means it needed a few less minutes in the oven.

Can I use molasses instead of carob syrup for this cake?

You can use molasses in a pinch, but the flavor changes. Carob syrup is milder and a little fruity, while molasses is more bitter and intense, so start with half the amount and taste the batter before adding more. Date syrup is a closer substitute if you have it on hand.

Can I freeze Cypriot carob syrup cake?

Yes, this cake freezes well because the syrup keeps it moist even after thawing. Wrap slices tightly in plastic wrap, then a freezer bag, and freeze for up to 2 months. Thaw at room temperature for a few hours before serving, no reheating needed.

What goes well with Cypriot carob syrup cake?

Thick yogurt or clotted cream on the side works well, since the tang balances the sweetness of the carob syrup. A cup of strong coffee is a common pairing in Cyprus. For dessert, a scoop of vanilla ice cream on a warm slice is good too.

Is Cypriot carob syrup cake dairy free?

No, this recipe is not dairy free because it uses plain yogurt in the batter. You can swap the yogurt for a dairy-free yogurt alternative in the same amount, and the texture stays close to the original. The rest of the ingredients, including the syrup, don’t contain dairy.

What is the difference between carob syrup cake and portokalopita?

Carob syrup cake gets its color and sweetness mainly from carob syrup, giving it an earthy, molasses-like flavor, while portokalopita is a Greek phyllo cake soaked in orange syrup with a lighter, citrus-forward taste. Both are soaked cakes, but the base and main flavor are different.

If you enjoyed this, try

• this Kalo Prama: Cypriot Semolina Cake with Sweet Syrup
• our Fragrant Lemon Rosemary Olive Oil Cake with a Glaze
• this Rustic Fig and Walnut Olive Oil Cake with Honey Glaze
• this Cypriot Daktyla Pastries with Walnuts and Syrup