HOW TO MAKE KALO PRAMA
Kalo Prama translates to ‘A Good Thing’ and is also known as ‘Shamali’. This semolina-based sponge cake bathed in syrup is traditionally served all year around at room temperature. Each small portion is denoted by a single almond that is usually placed on top and it is a welcome accompaniment to a Cyprus coffee.
Ingredients:
3 Eggs
1/2 A cup of sugar
1 Cup of milk
1 Cup of vegetable oil
1 Teaspoon of baking powder
2 Tablespoons of rose water
2 Cups of semolina
A selection of almonds
3 Cups of caster sugar
2 Cups of hot water
1 Teaspoon of lemon juice
3 Whole cinnamon sticks
Instructions:
Pre-heat the oven to 350°F (175°C)
Whisk the eggs into a large mixing bowl and then add the sugar, milk, vegetable oil, baking powder and 1 tablepoon of rose water.
Continue whisking until the mixture becomes consistent and then add the semolina.
Pour and evenly spread the mixture into a deep baking tray and then place the almonds in neat rows across the top of the mixture
Place in the pre-heated oven for 30 to 40 minutes or until a golden crust forms.
Add the water to a saucepan and heat.
Add the caster sugar, lemon juice, 1 tablespoon of rose water along with the cinnamon sticks to the hot water and then bring to a boil.
Simmer the syrup mixture for around 10 minutes making sure that it does not turn too thick.
When the cake is ready, cut it into equal diamond or square shapes using the almonds as a guide.
Pour the syrup over the cake and leave to soak for a couple of hours
Serve warm or at room temperature
1 cup of semolina seems wrong. I had to add another cup as it was 2 watery.
Hello Theo,
Please read again, it does say 2 cups