Semolina And Nut Halva -

Semolina And Nut Halva

Ingredients

FOR THE HALVA

115g/4oz/ ½ cup unsalted butter softened
115g/4oz/ ½ cup caster sugar
Finely grated rind of 1 orange, plus 30ml/2 tbsp juice
3 eggs
175g/6oz/1 cup semolina
10ml/2 tsp baking powder
115g/4oz/1 cup Ground hazelnuts

TO FINISH

350g/12 oz/1 ½ Cups caster sugar
2 cinnamon sticks, halved
Juice of 1 lemon
60ml/4 tbsp orange flower water
50g/2oz/ ½ cup unblanched hazelnuts, toasted and chopped
50g/2oz/ ½ cup blanched almonds toasted and chopped
Shredded rind of 1 orange

Details

Serves: 10

Method

Preheat the oven to 220°C/ 425°F/Gas 7. Grease and line the base of a deep 23cm/9in square solid-based cake tin.


Lightly cream the butter in a bowl. Add the sugar, orange rind and juice, eggs, semolina, baking powder and hazelnuts and beat the ingredients together until smooth.


Turn into the prepared tin and level the surface. Bake for 20-25 minutes until just firm and golden. Leave to cool in the tin.


To make the syrup, put the sugar in a small heavy-based saucepan with 575ml/18 f1oz/2 ¼ cups water and the half cinnamon sticks. Heat gently, stirring, until the sugar has dissolved completely.


Bring to the boil and boil fast, without stirring, for 5 minutes. Measure half the boiling syrup and add the lemon juice and orange flower water to it. Pour over the halva. Reserve the remainder of the syrup in the pan.


Leave the Halva in the tin until the syrup is absorbed then turn it out on to a plate and cut diagonally into diamond-shaped portions. Scatter with the nuts


Boil the remaining syrup until slightly thickened then pour it over the halva. Scatter the shredded orange rind over the cake and serve with lightly whipped or clotted cream.

COOK'S TIP:- be sure to use a deep solid-based cake tin, rather than one with a loose base, otherwise the syrup might seep out.

Related food category:

• Dessert