Greek lime halva cake in syrup |
Cake
175 g | butter |
175 g | caster sugar |
3 teaspoons | grated lime zest |
4 tablespoons | fresh lime juice |
1 1/2 tablespoons | water |
3 | eggs, beaten |
275 g | fine semolina |
3 teaspoons | baking powder |
125 g | ground almonds |
Preheat the oven to 220C. Butter a 30 cm cake tin (a springform one is good).
Cream the butter and sugar together in a bowl, then add the zest, juice, water and eggs, and mix. In another bowl, combine the semolina, baking powder and almond meal. Add the dry ingredients to the wet ingredients in 4 or 5 lots, stirring until combined.
Pour the mixture into the prepared tin and bake for 10 minutes, then lower the temperature to 180C and cook for a further 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Spoon the hot syrup over the cake and set aside, covered, for 12 hours, before serving.
Syrup
275 g | caster sugar |
160 ml | water |
1 | cinnamon stick |
120 ml | fresh lime juice |
Simmer the water, sugar and cinnamon in a small saucepan over medium heat for 5 minutes, then add the lime juice and discard the cinnamon stick.
Note: I normally make a little more syrup than this, and then pour a bit of syrup over each slice when it's served. Also serve with thick whipped cream.
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