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Ingredients
- 1 c. raw sugar
- 3 Tbsp. brown sugar
- 250 gm soft butter
- Â Â an orange and a lemon, zest of
- 4 lrg Large eggs, separated
- 1 c. semolina
- 1 c. wholemeal flour
- 1 tsp cinnamon
- 1/2 tsp grnd cloves
- 4 tsp baking pwdr
- 150 ml lowfat milk
- 500 gm walnuts, coursely minced
- 3 Tbsp. grnd almonds
- 120 gm halva, (available from Middle Eastern stores)
- 1 c. sugar
- 1 c. water
- 1 Tbsp. orange flower water
Directions
- 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 grnd halva over the greased cake tin. Tip the tin to coat proportionately.
- In a mixer, beat the raw sugar, brown sugar, butter and zests of lemon and orange together till thick and pale. Add in the egg yolks 1 at a time, beating well after each addition.
- In a separate bowl, mix together the semolina, wholemeal flour, cinnamon, grnd cloves and baking pwdr. Add in this flour mix to the butter batter, alternating with the lowfat milk. Add in the minced walnuts, grnd almonds and minced halva and mix well. Beat the egg whites till stiff peaks form then fold into the cake batter gently. Spoon the mix into the prepared cake tin and bake for 40-50 min till hard.
- Meanwhile, boil the sugar and water for 5 min then add in the orange flower water and set aside.
- When the cake is removed from the oven, pour over the flower water syrup and allow to cold. Remove the cake from the tin carefully and serve, generously sprinkled with icing sugar.
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