Kalo Prama
A traditional Cypriot semolina cake flavored with mastic and almonds, generously soaked in a hot citrus syrup.
Ingredients
- semolina667 g
- baking powder1 tsp
- baking soda1 tsp
- ground mastic1 tsp
- tahini165 g
- sugar700 g
- water960 ml
- blanched almonds90 g
- citrus blossom water5 ml
Instructions
In a large bowl, combine the semolina, baking powder, baking soda, and ground mastic.
Add 120 g of tahini, 200 g of sugar, and 480 ml of hot water; mix until you get a smooth, thick batter with no lumps.
Cover the bowl and let the mixture rest for 2–3 hours, so the semolina can swell.
Grease the bottom of a baking pan (about 30×20 cm) with the remaining tahini. Transfer the batter into the pan, smooth it out, and score it into portions with a knife.
Arrange blanched almond halves on top and bake at 180 °C for about 60 minutes, until the cake turns golden and is fully set.
While the cake bakes, make the syrup: combine 500 g of sugar and 480 ml of water, bring to a boil, and cook for 5 minutes; remove from heat and stir in the citrus blossom water.
Let the baked cake cool for 30 minutes, then gradually pour the hot syrup over it, allowing it to soak in evenly.
Let the kalo prama rest for another 30 minutes, then cut along the scored squares or diamonds and serve at room temperature.
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