Semolina and almond cake
- Serves 8 persons!
- 1 cup olive oil
- 2 cups coarse semolina
- 3 cups sugar
- 4 cups water
- 100 g blanched almonds
- 2 tablespoons of cinnamon
- The traditional golden formula for halva is counting 1, 2, 3, 4.
- What this means is 1 cup olive oil, 2 cups coarse semolina, 3 cups sugar and 4 of water.
- Nowadays, people reduce the amount of sugar from 3 to 2 cups and also instead of olive oil they may use sunflower seed oil.
- You will also need 100 g blanched almonds and 2 tablespoons of cinnamon for sprinkling on top.
- Put the oil in a large saucepan on a medium heat and when it is almost smoking hot gradually add the semolina, stirring continuously until it turns light brown.
- Reduce the heat, add the almonds and brown together, stirring - it is a matter of taste how brown you will let it get.
- In the meantime, dilute 2 cups of sugar in the water and boil for 3 – 4 minutes.
- Withdraw the semolina from the heat, and add the hot syrup while stirring.
- Return to a gentle heat and keep stirring until the mixture looks smooth.
- When almost all the moisture has been absorbed add the remaining sugar.
- Cover the halva with a clean tea towel and let it stand for 10 minutes to absorb moisture.
- Empty it into a fluted mould or a cake tin, and when cold unmould onto a platter and dust all over with cinnamon.
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