Kalo Prama 

(Cypriot Semolina Honey Cake)

Kalo Prama translated from Cypriot to English means a Good Thing! Let me tell you, this Semolina Honey cake is a real good thing and absolutely delicious. Semolina is a wheat flour and used quite often in Cypriot cuisine. This honey cake is so simple to make and is elegant and absolute delicious. It features an aromatic spice called mahlebi made from the seeds of a species of cherry. It is common in Cyprus, Greece and the Middle East. It gives cakes an aromatic and sweet flavour. 

Put a pot of coffee or make yourself a cup a tea, as it truly is a perfect sweet pairing.

xoxo

Ingredients:

1/2 cup unsalted butter, room temperature

1/3 cup sugar

3 large eggs, room temperature

1 1/2 cup durum wheat semolina

1  cup all-purpose flour 

1/2 cup ground almonds

1 tsp baking powder

1/2 tsp mahlebi

pinch salt

1/2 cup vanilla Greek yogurt

Blanched whole almonds

Honey Syrup

1 cup quality honey

1/2 cup water

9 g vanilla sugar

1 tbsp fresh lemon juice

Preparation:

Preheat oven to 350 F. Line the bottom of a 10 inch spring form with parchment paper. Spray inside form with non-stick spray and set aside.

To make batter, in a medium bowl, of a stand up mixer or a hand mixer, beat butter and sugar until fluffy, 3-4 minutes. Beat in eggs one at a time. Add semolina, flour, ground almonds, baking powder, mahlebi and salt. Using a spatula, mix until well incorporated, add yogurt and mix until smooth. Pour batter in prepared spring form and spread evenly. Top with blanched almonds. Place in preheated oven and bake for 35-40 minutes until golden, when a toothpick s inserted, it comes out dry. do not over bake as you don't want to dry it out.

While the cake is baking, make the honey syrup.  Place all ingredients in a medium saucepan over medium-high heat. Bring to a rolling boil and reduce heat to a low simmer. Let simmer for 5-6 minutes until syrupy. Keep syrup warm until cake is done.

Remove cake from oven and place spring form on a baking sheet. With a toothpick, pokes on top of the cake right through. Poke about 20 -24 holes as you want the cake to absorb all the syrup. Pour hot syrup onto of hot cake ensuring you pour over the holes and all over cake using all the syrup. Let stand for 10 minutes prior to serving to allow the cake to absorb the syrup.

SERVINGS 10-12 | PREP & COOK TIME 1hour 

Copyright © 2016 Irene Matys.

All Rights Reserved.

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