Halva Fourno Greek Semolina Cake

Halva Fourno Greek Semolina Cake

This recipe by Sia Aristidou and Chrystalla Tzaneros is from their Thermomix Cookbook 'Mezze' - available to purchase from The TM Shop. They have kindly offered to share this recipe with readers of the alyce alexandra blog.

MEZZE is a collection of over 40 traditional, Greek & Cypriot recipes that have been converted for thermal cooking machines.

'Halva Fourno is a cake that most Greek families will keep in their fridge just in case visitors come over. It is traditionally made with semolina and lots and lots of syrup.

We have converted our family recipe so that it can be made in a thermal cooking machine but also so that it can be made gluten free, dairy free and refined sugar free' - Sia Aristidou

TOTAL TIME:  1 hour 15 minutes
PREPARATION: 10 minutes
BAKING: 30 minutes
COOLING: 35 minutes


Cake Batter

Rind from 1 orange, no white pith
50-80g orange juice, freshly squeezed from 1 orange
210g sugar
350g fine semolina
200g self raising flour
10g baking powder
250g soft butter, cubed
5 eggs
1 tsp vanilla extract 


675g water
320g sugar
1 cinnamon stick, broken in half


1. Grease 35cm x 25cm cake tin with butter or spray and pre heat oven to 180 degrees, fan forced.
2. Wash orange well, then dry and peel the rind. Use the rest of the orange to make orange juice (50-80g).
3. Mill sugar (210g) and peeled orange rind together 10 seconds/speed 9.
4. Scrape down sides. Add all other cake batter ingredients: orange juice (50-80g), semolina (350g), self raising flour (200g), baking powder (10g), butter (250g), eggs (5), vanilla extract (1 tsp).
5. Blend 2 minutes/speed 6. Stop and scrape down sides every 30 seconds.
6. Pour batter into cake tin and bake for 30 minutes or until golden brown and a skewer comes out clean.
7. In the meantime, clean and dry mixing bowl. Then add the syrup ingredients into the bowl: water (675g), sugar (320g) and cinnamon stick (1) broken in half.
8. Boil 15 minutes/98 degrees/speed 2. Once cooked, take the lid off and allow the syrup to cool while the cake finishes cooking.
9. Once the cake is cooked, let it stand for 5 minutes. Put the steaming basket into bowl (to hold back cinnamon pieces) and slowly pour the syrup evenly over the cake, giving it time to absorb.
1.0 Let the cake cool for 30 minutes then cover with glad wrap. Refrigerate the cake for a couple of hours until ready to serve. The cake can be eaten straight away however it might be a bit crumbly. The cake will set better after being in the fridge.

Our Tips

Here are some tips to remember when you are making Halva Fourno:

  • Make this cake a few hours before you plan to eat it. It doesn’t take long to prepare but it needs time in the fridge to set.
  • Pour the syrup over the cake while it’s hot. Don’t wait for the cake to cool as the heat will help the cake to absorb the syrup.
  • When pouring the syrup over the cake, pour very very slowly. Give it time and allow it to be absorbed.
  • If you are making the “alternative option” of the recipe then we suggest that you try the cake without the syrup. The cake taste very nice on it’s own. However if you want your cake to be sweet then make the syrup and pour it over the cake. You control how much syrup you want to add.

Website: www.fayi.com.au

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