HALVA

PREP + COOK TIME 30 MINUTES (+ STANDING & COOLING) SERVES 20

2 cups (440g) caster sugar

1 litre (4 cups) water

2 cloves

1 cinnamon stick

220g butter, chopped coarsely

2 cups (320g) semolina

½ cup (80g) coarsely chopped

blanched almonds

2 teaspoons finely grated orange rind ½ cup (80g) coarsely chopped raisins ¼ cup (40g) blanched whole almonds,

roasted, extra

1 teaspoon ground cinnamon

1 Grease a 20cm x 30cm slice pan or ovenproof dish; line base with baking paper, extending paper 5cm over short sides.

2 Stir sugar, the water, cloves and cinnamon stick in medium saucepan over low heat for 3 minutes or until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for 5 minutes. Cool for 5 minutes.

3 Meanwhile, heat butter in a large saucepan until foaming. Add semolina and chopped nuts; cook, stirring, for 8 minutes or until lightly browned. Remove from heat. Carefully strain sugar syrup into semolina mixture (mixture will bubble up).

4 Return pan to heat, add rind and raisins; cook, stirring, for 1 minute or until thick and starting to come away from the side of the pan.

5 Spread semolina mixture into pan; top with extra nuts, cool. Sprinkle with ground cinnamon before cutting.