Kalo Prama (Semolina Cake with Lemon Syrup) (Cypriot)

Kalo Prama (Semolina Cake with Lemon Syrup) (Cypriot) recipe How to make Kalo Prama (Semolina Cake with Lemon Syrup) (Cypriot) Ingredients 200 g fine semolina 100 g caster sugar 100 g self–raising flour 100 g soft unsalted butter, plus extra for greasing pinch of vanilla sugar ¼ tsp baking powder small pinch of ground mastic (see note) 3 eggs blanched almonds, to decorate (optional) Syrup 400 g caster sugar 200 ml water pinch of vanilla sugar juice of ½ small lemon Preparation Preheat the oven to 180°C. Grease a 10 cm x 23 cm loaf tin. To make the cake, using an electric mixer on medium speed, beat all ingredients, except the eggs and almonds, for 2 minutes. Add eggs, increase speed to high and beat for 5 minutes. Spoon batter into prepared tin. Use a knife to lightly mark small serving portions on top of batter, then top each portion with an almond, if you like. Bake for about 25 minutes, or until a skewer inserted into centre of cake comes out clean. When cake is nearly cooked, make the syrup. Place all ingredients in a saucepan over medium heat and stir until sugar dissolves. Bring to the boil and remove from the heat. When cake is cooked, pour a little hot syrup over hot cake, allowing it to absorb. Continue with all of syrup, allowing it to absorb after each addition. Serve.