GREEK HALVA CAKE (STEP-BY-STEP TUTORIAL + VARIATIONS)
This delicious no-bake cake is made with semolina, honey syrup, nuts, and raisins. It’s delicately spiced with cinnamon and cloves.
Servings: 10 -12
For the syrup
- 5 cups water
- 2 cups (400 g / 14.2 oz) sugar
- 2 heaping tablespoons honey (about 50 g / 1.7 oz)
- 2 cinnamon sticks
- 5-6 whole cloves
- 1 whole lemon peel
For the cake
- 1 cup (250 ml / 8 oz) olive oil
- 2 cups (400 g / 14.2 oz) coarse semolina (or 1 cup coarse & 1 cup fine)
- ¼ cup raisins
- 100 g (3.5 oz) walnuts
For the topping (optional)
- 1-2 tablespoons honey
- chopped walnuts
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. 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.
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. Sprinkle with some cinnamon and top with nuts and honey.
* Keep the Halva Cake covered in the refrigerator for 4-5 days.
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