Ingredients for Halvas Fourno
- 1 ½ cups granulated sugar
- 2 tablespoons lemon juice
- ½ cup water
- ½ cup (1 stick) unsalted butter
- Caster Sugar
- 1 tablespoon lemon zest
- 4 large eggs
- 2 cups semolina flour
- Self Raising Flour
- 1 cup milk
- Blanched Almond
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How to Make Halvas Fourno
- Preheat oven to 325°F (160°C). Grease and flour a 12x8 inch baking pan.
- In a medium saucepan, combine 1 cup granulated sugar and ½ cup water. Bring to a boil over high heat.
- Reduce heat to medium, stir in 2 tablespoons lemon juice, and simmer for 20 minutes, or until slightly thickened.
- Remove from heat and let cool completely.
- While the syrup cools, cream together ½ cup (1 stick) unsalted butter, ½ cup granulated sugar, and 1 tablespoon lemon zest using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups semolina flour, 1 cup all-purpose flour, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chopped almonds.
- Pour the batter into the prepared pan and arrange ½ cup flaked almonds on top.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown and pulls slightly away from the sides of the pan.
- Immediately prick the warm cake all over with a fine skewer and pour the cooled syrup evenly over the hot cake.
- Let the cake cool completely in the pan before cutting into squares or diamonds.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
436g
Fat
57g
Carbs
52g
