Kalo Prama – Cypriot Semolina Cake (Καλό Πράμα)

This traditional Cypriot semolina cake is soft, fragrant, and soaked in a lightly spiced rosewater syrup. It’s often served at family gatherings and celebrations, bringing sweetness and comfort to the table.

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Servings: 10 servings

Course: Dessert

Cuisine: Cypriot, Greek, Mediterranean, Middle Eastern, Turkish

Ingredients Method Notes

Ingredients

For the syrup

400 g sugar
400 ml water
1 piece cinnamon bark
2 cloves
45 ml rosewater

For the cake

200 g caster sugar
4 eggs
200 ml light olive oil
400 g Greek yoghurt
700 g fine semolina
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoons ground mastic
1 teaspoon vanilla bean paste
blanched almonds for decorating

Method

Prepare the syrup

In a medium saucepan, combine sugar, water, cinnamon stick, and cloves.
Bring to the boil over medium heat, stirring until the sugar dissolves.
Reduce heat and simmer for about 10 minutes, until slightly thickened.
Remove from heat, discard the cinnamon stick and cloves, then stir in the rosewater. Set aside to cool completely.

Make the cake

Preheat oven to 160°C fan. Grease a 30 × 20 cm baking dish.
In a large mixing bowl, beat eggs and sugar until light and fluffy.
Gradually whisk in the olive oil, then stir through the yoghurt.
Fold in the semolina, baking powder, baking soda, mastic, and vanilla paste until a smooth batter forms.
Pour into the prepared dish and spread evenly. Leave to rest for 20 minutes.
Decorate the top with blanched almonds, pressing them lightly into the batter.
Bake for 40-45 minutes, until golden and a skewer inserted into the centre comes out clean.
While the cake is still warm, slowly pour over the cooled syrup, ensuring it soaks through evenly.
Leave for at least 30 minutes before slicing and serving.

Notes

Kalo Prama keeps beautifully for several days at room temperature. The flavours deepen as the cake absorbs the syrup, making it even better the next day.

Kalo Prama – Cypriot Semolina Cake (Καλό Πράμα)