Easy Greek Halva Cake

Greek halva is a semolina dessert that’s easy, delicious, and perfect for any occasion and not overly sweet.  This is another traditional Greek dessert that has been in my family for generations and I make it quite often since everyone has a big sweet tooth!

Love Greek desserts? Try my Easy Chocolate Salami, my Easy Greek Rice Pudding (Rizogalo), or my Pasteli (Ancient Greek Sesame Bars).

What is halva?

Halva is a popular dessert with Middle Eastern roots, enjoyed throughout the Balkans and Eastern Europe. In Greece, it’s especially loved during Orthodox Christian fasting periods because it’s dairy-free and egg-free.

There are three main types of traditional Greek halva:

• Halvas Farsalon: A caramelized version made with cornstarch, butter, and almonds.
• Tahini Halva: Made with sesame paste, sugar, and honey, offering a rich, crumbly texture.
• Semolina Halva: The focus of this recipe, made with semolina, olive oil, and a spiced honey syrup, often with nuts and raisins.

Why You’ll Love This Recipe for Halva

• Easy. This Greek halva recipe is incredibly simple and you only need your stovetop.
• Dairy-free and egg-free. Perfect for anyone with dietary restrictions.
• Simple ingredients. Uses pantry staples like semolina, sugar, and olive oil.
• Customizable. Add your favorite nuts, spices, or toppings for a personalized touch.
• Make-ahead friendly. It’s even better the next day after the flavors meld together.

What you need to make this recipe

Greek Halva Ingredients

• Semolina flour: The star ingredient that gives halva its unique, grainy texture. You can either use fine or coarse semolina. I prefer coarse because it's a bit easier to mold.
• Water: Combines with sugar to create the syrup that sweetens the dessert.
• Olive oil: Use a very light olive oil. Extra virgin olive oil is ideal.
• Lemon peel: Infuses the syrup with a refreshing citrus aroma and helps the prevent sugar crystals from forming. You could also use an orange peel, instead.
• Sugar: You'll need regular granulated sugar to make the syrup.
• Walnuts: Add crunch and earthy flavor. Feel free to substitute with other nuts, too. Greek halva with almonds is amazing!
• Cinnamon sticks and whole cloves: These warm spices give halva its signature flavor.
• Honey: I use Greek wildflower honey. It really enhances the dessert and adds a depth of flavor. Use high-quality, thick honey.
• Raisins: Provide little bursts of sweetness throughout the dessert.

Equipment you'll need

• Deep pot
• Wooden spoon
• Bundt pan 
• Fine grater or zester

How to make Greek halva cake

1. Combine water, sugar, honey, cinnamon sticks, whole cloves, and lemon peel in a saucepan.

2. Stir and bring to a boil over medium heat. Simmer for 5 minutes, then remove the spices and lemon peel. The syrup will be a light caramel color. Set it aside.

3. Heat the olive oil in a deep pot over medium-high heat. Add the semolina and stir continuously to toast it. Keep stirring until the semolina turns golden brown and smells nutty.

4. Stir in the walnuts and raisins and mix well to combine. Remove the pot from the heat and slowly pour in the hot syrup, a little at a time, stirring carefully as it may splatter. Once all the syrup is absorbed, return the pot to low heat and stir until the mixture thickens.

5. Transfer the thickened halva mixture into a greased Bundt pan or cake pan. Use the back of a spoon to press it down and smooth the surface.

Let it cool for about 1 ½ hours, then turn the halva cake over onto a platter, dust with cinnamon, and top with walnuts.

Substitutions

• Olive oil: Swap with a light vegetable oil for a different flavor.
• Raisins: Try dried cranberries, or skip them entirely.

Storage Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Halva keeps well in the fridge for up to a week. Allow it to come to room temperature before serving.

Variations

• Plain Halva. Omit nuts and raisins for a simpler version.
• Chocolate Halva. Stir in chopped semisweet chocolate for a decadent twist.
• Toppings. Dust with powdered sugar, drizzle with chocolate, or sprinkle with toasted sesame seeds or this amazing homemade salted caramel sauce.
• Mini Halvas. Use ramekins or small bowls for individual servings.
• Serve with Ice Cream. Pair a warm slice of halva with homemade vanilla ice cream.

Tips for Success

• Use a deep pot. Choose a deep soup pot to give the semolina plenty of space while cooking and to protect yourself from splatters when adding the hot syrup.
• Use a wooden spoon. A long wooden spoon is ideal for stirring. Its handle stays cool, making it safer and more comfortable to use with hot semolina.
• Stir constantly while toasting. Add the semolina to hot oil and stir continuously to prevent burning. Remove it from the heat once the semolina turns golden brown and smells toasty. Burned semolina will turn dark and give the halva a bitter flavor.
• Carefully add the syrup. Always take the pot off the stove before gradually adding the syrup, as it may splatter. Once all the syrup is incorporated, return the pot to low heat and stir until the mixture thickens.
• Let it cool completely. Allow the halva to cool for at least an hour before slicing to ensure it holds its shape and doesn’t crumble.

Frequently asked questions