Semolina Halva Cake Recipe

No bake oriental semolina cake (aka Halva) The …

WebJan 8, 2017 · Make the syrup: Place in a pot the sugar, water, cinnamon and cloves. Bring to a boil and turn off the heat. In the meantime, in a …

1. Lightly oil an 8 cup bundt pan, or another mold of your preference.
2. Make the syrup: Place in a pot the sugar, water, cinnamon and cloves. Bring to a boil and turn off the heat.
3. In the meantime, in a large, deep pot heat the oil and semolina. Cook in medium high or high heat, stirring constantly until it gets deeper in color and starts to smell nutty. Take off the heat.
4. Remove cinnamon sticks and cloves from the syrup and add the vanilla.Carefully – because it will bubble a lot and may pop – add the syrup in the pot with the semolina mixture.Return to heat, reduce to medium and stir until the mixture thickens. It should be like a thick cake batter, but with coarse granules

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Greek Halva (semolina cake) with whipped chocolate …

WebMar 3, 2022 · Remove from the heat and stir until the chocolate melts completely. Transfer the ganache to a clean bowl and refrigerate for 30 …

1. Make the syrup: transfer the sugar, the water, the salt, the cinnamon sticks, and the cloves to a pot. Bring to a boil, let it bubble for 1 minute, and turn off the heat.
2. In the meantime, toast the semolina: transfer the oil and the semolina to a large, deep pot and cook over medium heat, stirring constantly until it gets deeper in color and starts to smell nutty. Take off the heat.
3. Remove the cinnamon sticks and the cloves from the syrup and add the vanilla. Carefully (because it will bubble a lot) add the syrup in the pot with the semolina mixture. Return to the heat and cook stirring constantly until the mixture thickens and it starts to pull away from the sides of the pot. Lightly oil an 8-inch round pan. Spoon the halva into the pan and press it with the back of the spoon or a spatula until the surface is level. Let it cool for 30 minutes, invert it onto a serving plate, and transfer it in the fridge to cool completely.
4. Make the chocolate ganache: Transfer all the ingredients for the ganache to a small pot and heat gently over medium heat until almost all the chocolate has melted. Remove from the heat and stir until the chocolate melts completely. Transfer the ganache to a clean bowl and refrigerate for 30 minutes to 1 hour or until it reaches the consistency of thick yogurt.

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