Yield: 1 servings
|1 cup||Raw sugar|
|3 tablespoons||Brown sugar|
|250 grams||Soft butter|
|\N \N||An orange and a lemon; zest of|
|4 larges||Eggs; separated|
|1 cup||Wholemeal flour|
|½ teaspoon||Ground cloves|
|4 teaspoons||Baking powder|
|500 grams||Walnuts; coursely chopped|
|3 tablespoons||Ground almonds|
|120 grams||Halva; (available from|
|\N \N||; Middle Eastern|
|\N \N||; stores)|
|1 tablespoon||Orange flower water|
FOR THE CAKE
FOR THE SYRUP
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.
Converted by MC_Buster.
Per serving: 6223 Calories (kcal); 521g Total Fat; (71% calories from fat); 158g Protein; 308g Carbohydrate; 1316mg Cholesterol; 4345mg Sodium Food Exchanges: 4½ Grain(Starch); 19 ½ Lean Meat; 0 Vegetable; 0 Fruit; 93 Fat; 15 ½ Other Carbohydrates Converted by MM_Buster v2.0n.