by - 22:58


500ml milk

100g sugar

1 cinnamon stick

50g butter 

100g semolina

3 eggs


+ cinnamon powder


6 years ago, when I shyly started to understand that I, too, could create desserts – on top of that, delicious ones! –, galatopita was one of the first cakes I made.

My fascination for Greek cuisine was the reason for trying this dessert out. It seemed easy and fast, with a spectacular result!


Pour the milk into a pan and place it on low heat, with the sugar and the cinnamon stick, until it starts boiling. At that point, remove the cinnamon stick by adding the butter and the semolina, mixing thoroughly. When bubbles form, remove the pan from the heat.

The galatopita batter before adding the eggs

Add the whole eggs, one by one, mixing well.

When the final mix – a creamy one – is ready, pour it into a round mould. Mine is a silicone mould, so buttering and flouring it was not necessary.

The galatopita batter in the cake mould

Bake in the preheated oven for 35 minutes at 180C. Then, open the oven door and let the cake cool for 10 minutes without removing it from the oven.


Cut triangular slices and serve them with cinnamon powder on top. That is if you like it. I am crazy about it!

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