Halvas Fourno
Ingredients
- 2 1/2 cups sugar ⓘ
- 2 tablespoons lemon juice ⓘ
- 3 cups water ⓘ
- 4 ounces butter, room temperature ⓘ
- 3/4 cup caster sugar (or superfine sugar) ⓘ
- 2 teaspoons lemon rind, finely grated ⓘ
- 3 eggs ⓘ
- 1 1/2 cups semolina ⓘ
- 1 cup self-raising flour ⓘ
- 1/2 cup milk ⓘ
- 1/2 cup blanched almond, toasted and finely chopped ⓘ
Instructions
- Preheat oven to 325. Grease a 12 x 8 cake tin.
- In a saucepan, dissolve the sugar in the water over high heat. Add the lemon juice and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from heat and leave to cool.
- While the syrup is cooking, cream the butter, sugar and lemon rind with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift together the semolina and flour and then fold into the butter mixture alternately with the milk. Mix in the chopped almonds.
- Spread the mixture in the cake tin and arrange rows of flaked almonds on top.
- Bake for 35-40 minutes or until the cake is golden and shrinks slightly from the sides of the tin.
- Prick the surface with a fine skewer and then pour the cooled syrup over the hot cake.
- When the cake is cool, cut into squares or diamonds.
Nutrition & Diet Analysis (per serving)
977
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).