Cyprus – Kalo Prama

IMG_5802tCountry 5/28, it’s Cyprus! Birthplace of Aphrodite, my favourite cheese, halloumi, and the oldest known pet cat, which was buried with its owner around 9,500 years ago.¬†Cyprus was split in 1974, into the Cypriot-Greek south and the Turkish-Cypriot north, and hasn’t been properly reunited since, so while *technically* the whole of Cyprus is in the EU, only the southern part is subject to EU legislation.

Kalo prama is a traditional semolina cake from Cyprus, drenched in syrup. Kalo prama translates as ‘good stuff’, which I can certainly say it is. There are different versions of it in neighbouring countries (Greece, Egypt, Lebanon, to name a few). It’s usually made with coarse semolina, however I didn’t have much luck finding it, so I’ve made it with fine semolina instead. It seems to work both ways, although I suppose mine is a little less authentic. If you make it with coarse semolina it’s likely to take up to an hour to cook, rather than the 45 minutes I’ve put below.

IMG_5787t

And in Brexit news, the House of Commons is getting a vote on whether we stay in the single market(!), and Boris Johnson doesn’t want an EU customs partnership (what a surprise).

This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.

IMG_5799t

Kalo Prama (recipe adapted from here)

400g semolina
365g Greek style full fat yogurt
300g cup sugar
2 eggs
200ml sunflower oil
2tsp baking powder
20 almonds

For the syrup:
300g sugar
470ml water
lemon zest
1 stick cinnamon

  1. Preheat the oven to 180C. Make the syrup: Place all the ingredients in a pan on the hob and bring to the boil. As soon as it starts to boil, leave for 5 minutes and then remove from the heat. Let it cool completely.
  2. In a bowl add the semolina, sugar,yogurt, oil, eggs, and baking powder. Stir together until all ingredients are combined.
  3. Pour the mix into a greased baking tray approx 35×23 cm. On top, place the almonds one by one creating five rows of four. Bake for 45mins – 1 hour.
  4. Remove from the oven and pour the cold syrup evenly on the cake. Leave the cake to soak up the syrup, ideally overnight, but at least for a few hours otherwise. *Important* The syrup should be cold if you pour it on the cake when it is hot, otherwise the cake will collapse.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s