Galombrama is a traditional Cypriot dessert (Greek semolina cake). It is wonderfully fragrant with a hint of rose water, sweet, slightly moist – it is the epitome of what a naughty dessert should be.
Anyone who has eaten round a Cypriot persons house will have at some point eaten Galombrama (or kalo prama), it is usually served at room temperature and almost always goes hand in hand with a Greek coffee.
Albeit galombrama is traditionally served at room temperature, if you are lucky enough to be around a Greek whom has just pulled out a tray of galombrama from the oven I strongly suggest you grab a piece once the syrup has soaked in. Warm galombrama is a thing of the Gods…
Like most Greek or Cypriot desserts they tend to be uber sweet, served in very small portions and compliment a coffee as thick as treacle. The usual process is a cake base of some description followed by the pouring of a thick sticky sugar syrup.
A fine example of that is my Greek Walnut Cake (Karidopita) – incredible…
Galombrama (greek semolina cake) – Ingredients:
Galombrama cake mixture:
3/4 cup sugar
1 cup milk
1 cup vegetable oil
1.5 teaspoons of baking powder
Few drops of rose water
Handful of halved, skinned almonds for decoration
Galombrama Sugar Syrup – Ingredients:
3 cups caster sugar
2 cups boiling water
1 teaspoon of lemon juice
1/2 teaspoon of rose water
3 cinnamon sticks
Galombrama Recipe – Method:
Galombrama cake mixture:
- In a large mixing bowl; crack open the 4 eggs and whisk. Add the sugar, milk, all the vegetable oil, baking powder and rose water then whisk together, finally add 500gms semolina & mix well again.
- Pour the mixture into a deep baking tray (you want the mixture to be about 3 inches deep give or take).
- Place the half almonds in rows across the mixture; place in pre-heated oven at 170 celcius for 30-40 minutes or until golden (test with a knife – insert into center of dish should remove clean). Leave to cool slightly.
While the cake is cooking make the sugar syrup:
- In a saucepan add the 3 cups sugar, boiling water, lemon juice, rose water and cinnamon sticks.
- Bring to boil then simmer for around 10 mins – you dont want this to be very thick (the traditional method to test if done is to put your open palm in the steam and when it feels sticky it’s done).
- Cut the cake into diamonds or squares (about 2×2 inches) and while still warm pour over the syrup and leave to soak in for a couple of hours.
This tastes great when still slightly warm or at room temperature for days later..
Goes well with an ass kicking cup of Greek coffee and a view over the ocean…