Halva Cake
This recipe seems to be on rotation in my house. My mum makes it every year also without fail over our Easter lent period. It’s a quick and easy desert & jammed packed full of flavour.
Ingredients
• 1 tablespoon vanilla sugar
• ¾ cup light oil
• ¾ cup crushed almonds
• 2 cups coarse semolina
• 1 teaspoon nutmeg
• ½ teaspoon cinnamon
Syrup
• 5 cups water
• 1 ½ cups sugar
• 1 cup honey
Method
Prepare the syrup in a saucepan, combine the water, sugar and honey. Bring to a gentle noil, stir until the sugar dissolves, then reduce the heat and keep the syrup warm (not boiling) while you prepare the semolina mixture.
Toast the semolina in a heavy-based saucepan, heat the oil over medium hear. Add the semolina and stir continuously.
Keep stirring wven when it begins to brown and continue until it reaches a deep, rich, dark golden-brown colour.
Add the almonds and spices. Stir in the crushed almonds and allow them to toast slightly with the semolina. Add the vanilla sugar, nutmeg and cinnamon, mixing well to coat everything evenly.
Combine with syrup. Makre sure the syrup is warm not hote. Slowly pour the syrup into the semolina mixture while stirring continuously.
Continue stirring until the mixture thickens and absorbs all of the liquid. It will come together like thick dough.
Cook for 1-2 more ninutes then remove from heat.
Spoon the halva into a mould or a serving dish. Press down lightly and smooth the top.
Allow it to cool completely, then turn it our onto a plate. Dust lightly with cinnamon to serve.
