Step 1

For the syrup

Step 4

Place a pot over medium to high heat.

Step 5

Add the water, sugar, lemon rind and cinnamon stick.

Step 6

Bring to a boil and as soon as the sugar melts completely, remove from heat.

Step 7

Add the honey, stir and set aside to cool completely before pouring over cake.

Step 8

The honey is added at the end so that it will not lose its aroma from boiling.

Step 11

For the cake

Step 14

Preheat oven to 180* C (350* F) Fan.

Step 15

Beat 15 g of the sugar (from the 215 g) and the mastic in a mortar and pestle, until finely ground.

Step 16

Add the remaining sugar and stir to combine.

Step 17

Transfer to a mixer and add the eggs, vanilla and lemon zest.

Step 18

Beat for 5-6 minutes on high speed until the mixture becomes light and fluffy.

Step 19

Lower speed and add the melted butter. Beat for 20-30 seconds to incorporate and set aside.

Step 20

In another bowl, combine the dry ingredients: the flour, semolina and baking powder.

Step 21

Add the dry ingredients to the wet ingredients in the mixer and gently fold with a wooden spoon.

Step 22

Transfer to a 25x35 cm baking pan that has been greased with butter. Spread it evenly in the pan.

Step 23

Bake for 35-40 minutes.

Step 24

When ready, remove from oven and immediately begin pouring the cooled syrup over the cake with a ladle. Do not pour it over the cake all at once because it will crack.

Step 25

Pierce the cake with the blade of a knife so that it can absorb the syrup easily.

Step 26

Set it aside for at least 30 minutes and refrigerate to chill.

Step 27

Run the blade of your knife along the edges of the pan to dislodge any parts that are stuck so that the pieces can be removed easily.

Step 28

When ready, cut in to pieces and serve with some crushed pistachio nuts.