Kalo Prama| Greek Cypriot Semolina Cake with Syrup

Kalo Prama| Greek Cypriot Semolina Cake with Syrup

Kalo prama (translates as; ‘good thing’ and sounds like ‘galombrama’) is the Greek name for this famous Cypriot dessert.

Kalo prama has gone by various names; for years I thought it was called Galombrama (I didn’t realise it was two words!).  Kalo prama is also known by some as Shamali or even Kalonbrama, anyways..

This Cypriot dessert is traditionally served at room temperature, however, if you are lucky enough to be round a Cypriot persons house who has just pulled a tray of kalo prama out from the oven I strongly suggest you stay a while longer!

Warm kalo prama is a thing of the Gods…they know a thing or two about Greek semolina cakes..

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…

Anyway, here is my recipe for Kalo prama; it’s the one my mum has always made and is delicious!

Kalo Prama – Greek Semolina Cake with Syrup

Kalo prama - Greek Semolina Cake Recipe

2nd February 2014
: 12


  • Kalo Prama Cake Mixture:
  • 4 eggs
  • 3/4 cup sugar
  • 1 cup milk
  • 1 cup vegetable oil
  • 1.5 teaspoons of baking powder
  • Few drops of rose water
  • 500g semolina
  • Handful of halved almonds
  • Kalo Prama 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
  • Step 1 Kalo Prama Cake Mixture:
  • Step 2 In a large mixing bowl crack open the 4 eggs and whisk.
  • Step 3 Add the sugar, milk, all the vegetable oil, baking powder and rose water then whisk together, finally add 500g semolina & mix well again.
  • Step 4 Pour the mixture into a deep baking tray (you want the mixture to be about 3 inches deep give or take).
  • Step 5 Place the half almonds in rows across the mixture
  • Step 6 place in pre-heated oven at 170c FAN for 30-40 minutes or until golden (test with a knife – insert into center of dish should remove clean). Leave to cool slightly.
  • Step 7 Sugar Syrup Method:
  • Step 8 While the cake is cooking make the sugar syrup.
  • Step 9 In a saucepan add the 3 cups sugar, boiling water, lemon juice, rose water and cinnamon sticks.
  • Step 10 Bring to boil then simmer for around 10 mins – you don’t 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).
  • Step 11 When the cake is done, and while still warm, cut the kalo prama into diamonds or squares (about 2×2 inches) and pour over the syrup and leave to soak for a couple of hours.
  • Step 12 This tastes great when still slightly warm or at room temperature for days later…

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