Let's Cook with Meg and Ted

Greek lime halva cake in syrup

175 gbutter
175 gcaster sugar
3 teaspoonsgrated lime zest
4 tablespoonsfresh lime juice
1 1/2 tablespoonswater
3eggs, beaten
275 gfine semolina
3 teaspoonsbaking powder
125 gground 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.

275 gcaster sugar
160 mlwater
1cinnamon stick
120 mlfresh 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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