This recipe takes me back to my childhood. Memories of my beloved grandmother, who was born and raised in Constantinople, making this dessert with so much love and quite often for us. Her original semolina halva was rich in taste, consisting of milk, butter, sultanas and roasted pine nuts but she also made a vegan alternative (usually during the 40 days’ fast before Easter) that was equally yummy!
This cake is super moist with a simple lemon syrup that’s brushed on while still warm, yields an amazingly delicious, crisp, citrus glazed crust. Definitely a keeper recipe. I covered it with shredded coconut…