Semolina Halva Syrup Cake
Ingredients makes around 18-20
125g butter, softened
3/4 cup caster sugar
2 large eggs (depending on the size of your cups I actually used 3 large eggs for an Emma Bridgewater mug)
1 & 1/2 cups semolina
1 & 1/2 teaspoons baking powder
3/4 cup plain yogurt
18 whole blanched almonds to decorate
1. Preheat Oven to 180, grease a 17cm by 27cm (or thereabouts) slice tin or line with baking parchment
2. In a bowl, beat the butter with the sugar until creamy, beat in the eggs one at a time Sift the semolina and baking powder and fold into the butter mixture alternately with the yogurt.
3. Spread on the prepared tin. Arrange the almonds in rows making sure that each square gets an almond. Bake for 30-35 mins or until the surface springs back when pressed. Remove from the oven and pour over the syrup whilst hot (I'd actually pierce the surface to ensure the syrup soaks the cake. Cut into diamond shapes or squares. They keep for at least five days in a container.
For the Floral Syrup:
2 cups of sugar
3/4 cup water
juice of 2 lemons
1-2 teaspoons of rose water or orange flower water (I went for 2-3 as I love the taste)
1. Combine all the ingredients except the floral water in a saucepan. Bring to the boil, stirring until the sugar dissolves.
2. Simmer gently for five minutes to form a syrup then stir in the Floral water.
3. If you've some left from the halva it can be stored indefinitely in the fridge.