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Halvas Tou Fournou    Veg  CD DP  Greek  60mins plus cooling

Makes 1 x 20cm/8-inch cake    Cold Vegetarian Dessert Pudding Greece Europe Mediterranean

50g/2oz Plain Flour
2 teasp Baking Powder
1/4 teasp Salt
350g/12oz Semolina
100g/4oz finely chopped Pine Nuts
175g/6oz Butter
225g/8oz Sugar
3 Eggs, beaten
210ml/7fl.oz. Milk
The grated zest of ˝ a Lemon
For the syrup
675g/1˝lb Sugar
720ml/24fl.oz. Water
3 Cloves
2.5cm/1-inch piece of Cinnamon Stick


1. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly grease a 20cm/8-inch cake. Sift together four, baking powder and salt; into a large mixing bowl then mix in the semolina and nuts.

2. In another bowl, cream together butter and sugar until light and fluffy. Add the eggs and a little of the milk and mix well.

3. Add the semolina mixture a little at a time, stirring after each addition and adding more of the milk as you go. Beat until just smooth.

4. Stir in the grated lemon zest then pour into the greased tin and bake for about 45 minutes.

5. 10 minutes before the end of the cooking time, place the sugar, water, cloves and cinnamon in a saucepan, bring to the boil then continue to boil for about 5 minutes.

6. To serve - as soon as the baked Halva comes out of the oven pour the syrup over the top, having removed the cinnamon and cloves. Allow to cool then cut into squares. Serve with whipped cream.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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