Halvah Cake

Recipe Ingredients

		Batter
1 cup	198g / 7oz	Sugar
1/2 lb	227g / 8oz	Butter
2 cups	125g / 4.4oz	Semolina flour
		(or regular cream of wheat cereal)
1/2 cup	46g / 1.6oz	Coarsely-chopped almonds
6		Eggs - beaten
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Cinnamon
1/2 cup	118ml	Pine nuts - whole
		Syrup
2 cups	396g / 13oz	Sugar
3 cups	711ml	Water
1		Clove
2 oz	56g	Brandy
		Juice of 2 lemons

Recipe Instructions

Using an electric mixer cream the butter and sugar. Add the remaining batter ingredients, except the pine nuts, and blend to form a smooth batter.

Spread the batter evenly in a greased 9-by-13-inch cake pan. Sprinkle the pine nuts on top of the batter.

Bake in a preheated 350 degree oven for 30 to 35 minutes.

In a small pan heat all the ingredients for the syrup. Boil the syrup until it begins to thicken a bit, about 6 minutes.

Remove from the heat and cool until just very warm to touch. Hold a saucer over the cake and drizzle the warm syrup onto the saucer and thus onto the cake. This will prevent your marring the surface of the cake.

Cover the cake pan with plastic wrap and allow the cake to sit for 2 hours so the syrup will be absorbed. This cake provides 12 to 15 servings.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-25-1991 issue - The Springfield Union-News

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