Members' Recipes Archive

April 2009
Easter Halva Cake
Carol Wilson

Easter Halva Cake
by Carol Wilson
Halva is the ancient Armenian word for ‘sweet’ and anyone with a sweet tooth will enjoy this deliciously sticky cake drenched in a refreshing spiced citrus syrup.   Cakes soaked in sweet syrup are traditionally served in Turkey and Greece on Easter Sunday
Makes 1 x 18cm cake
175g unsalted butter
175g golden caster sugar
4 eggs
175g semolina
1 teaspoon ground cinnamon
50g ground almonds
50g flaked almonds
For the syrup
225g golden caster sugar
2 tablespoons lemon juice
1 cinnamon stick, broken
200ml water
1 tablespoon orange flower water (optional)
1. Preheat the oven to Gas 5/190C. Grease and line and 18cm round deep springform cake tin.
2. Cream the butter and sugar until light. 
3. Beat in the eggs, one at a time, and then beat in the semolina and cinnamon. 
4. Fold in the ground almonds and half the flaked almonds. 
5. Turn into a greased, lined and scatter the remaining almonds on top. 
6. Bake for about 40 minutes, testing with a skewer to ensure the cake is cooked through. 
7. For the syrup: place the syrup ingredients in a pan, except the orange flower water and heat gently until the sugar has dissolved. Boil rapidly for about 5-10 minutes until syrupy, and then remove the cinnamon stick. Stir in the orange flower water if using.   
8. Pour the hot syrup over the warm cake in the tin and leave until cold, when all they syrup will be absorbed.
Serve with whipped cream or ice cream – or just on its own.
 Recipe copyright © 2009 Carol Wilson


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