Greek halva Cake (Step-by-step tutorial + Variations)

A close up of sliced Greek halva cake with a cake server on a silver platter.

Greek halva Cake (Step-by-step tutorial + Variations)

This delicious no-bake Greek halva cake is made with semolina, honey syrup, nuts, and raisins. It’s delicately spiced and easy to make.

Course Dessert

Cuisine Greek

Prep Time 20

Resting Time 1 30

Total Time 1 50

Servings -12

Author Voula

Ingredients

For the syrup

5 cups water
2 cups sugar (400g)
2 heaping tablespoons honey (about 50g / 1.7oz)
2 cinnamon sticks
5-6 whole cloves
1 whole lemon peel

For the cake

1 cup (250 ml / 8 oz) olive oil
2 cups coarse semolina (400g) (or 1 cup coarse & 1 cup fine)
¼ cup raisins
3.5 oz chopped walnuts (100 g)

For the topping (optional)

1-2 tablespoons honey
chopped walnuts
ground cinnamon

Instructions

Prep the pan

Lightly grease a bundt pan (or other cake pan) with some olive oil. Set aside.

Make the syrup

In a saucepan add all the ingredients listed for the syrup, stir and bring to a boil. Allow it to boil for about 5 minutes. Take it off the heat and remove the spices. Set aside.
5 cups water, 2 cups sugar (400g), 2 heaping tablespoons honey (about 50g / 1.7oz), 2 cinnamon sticks, 5-6 whole cloves, 1 whole lemon peel

Make the cake

Heat the olive oil in a deep pot on medium-high heat. Add the semolina and stir with a wooden spoon. Be careful! You need to stir it continuously, otherwise it will burn.
1 cup (250 ml / 8 oz) olive oil, 2 cups coarse semolina (400g)
When it turns golden brown, add the raisin and nuts and stir. Take the pot off the heat. Carefully pour a little bit of the honey syrup to the semolina and stir constantly until it has absorbed the syrup. Be careful! It will splatter! Add the remaining syrup and put the pot back on the heat, reduce to low and stir until the mixture thickens.
¼ cup raisins, 3.5 oz chopped walnuts (100 g)
Transfer the semolina mixture to the prepared bundt pan and spread the top evenly with the back of a spoon. Allow it to cool completely (about 1 ½ hours).
Turn the halva over onto a cake platter/dish. Dust with cinnamon, then garnish with chopped walnuts and a drizzle of honey.
1-2 tablespoons honey, ground cinnamon, chopped walnuts
Enjoy!

Notes

Use a deep pot to prevent splatters.
Stir constantly to toast semolina evenly and prevent it from burning.
Remove from heat before adding syrup to avoid splattering.
Let the halva cool for at least an hour before slicing.

Picture Tutorial & Tips

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!