-FOR THE CAKE-
1 c Raw sugar
3 tb Brown sugar
250 g Soft butter
An orange and a lemon; zest
-of
4 lg Eggs; separated
1 c Semolina
1 c Wholemeal flour
1 ts Cinnamon
1/2 ts Ground cloves
4 ts Baking powder
150 ml Milk
500 g Walnuts; coursely chopped
3 tb Ground almonds
120 g Halva; (available from
; Middle Eastern
; stores)
FOR THE SYRUP
1 c Sugar
1 c Water
1 tb Orange flower water
Weigh the halva and remove 20g. Crush this finely and coursely chop the
remainder.
Preheat the oven to 190c. and butter a non-stick fluted “kugelhopf” cake
tin, sprinkling the finely ground halva over the greased cake tin. Tip the
tin to coat evenly.
In a mixer, beat the raw sugar, brown sugar, butter and zests of lemon and
orange together until thick and pale. Add the egg yolks 1 at a time,
beating well after each addition.
In a separate bowl, mix together the semolina, wholemeal flour, cinnamon,
ground cloves and baking powder. Add this flour mix to the butter batter,
alternating with the milk. Add the chopped walnuts, ground almonds and
chopped halva and mix well. Beat the egg whites until stiff peaks form then
fold into the cake batter gently. Spoon the mixture into the prepared cake
tin and bake for 40-50 minutes until firm.
Meanwhile, boil the sugar and water for 5 minutes then add the orange
flower water and set aside.
When the cake is removed from the oven, pour over the flower water syrup
and allow to cool. Remove the cake from the tin carefully and serve,
generously sprinkled with icing sugar.
Yields
1 servings