Honey Cakes

Halva Tou Fournou or Baked Halva

Brianna Glorianna Skylark, Ohio

Syrup

• 1-1/2 c. Honey
• 2 c. water
• 1 whole clove
• 1 oz. brandy (or substitute rose water or orange flower water when cooled)

Cake

• 1/2 lb. butter (2 sticks) (No trans-fatty acid margarines, please!)
• 3/4 c. honey
• 8 eggs, separated (8 whites and 4 yolks will be used)
• 2-1/4 c. farina (i.e., cream of wheat)
• 1 tsp. baking powder
• 1 tsp. cinnamon (Reducing or eliminating the cinnamon is an option.)
• 1 tsp. vanilla
• 1 c. pine nuts (optional -–tastes great with or without)

Syrup:

Combine honey water and clove in a saucepan. Bring to a boil, then lower heat and simmer for 10 minutes. Add brandy and allow to cool. (Option: allow to cool, then add rose or orange flower water.)

Cake:

Preheat oven to 350°F. Cream the butter and honey together. Beat 8 egg whites until stiff. Beat 4 yolks. (Dispose of the yolks, or cook them and feed them to your favorite cat or dog.) Fold the beaten yolks gently into the whites. Add farina to the creamed butter and honey. Add the egg mixture and beat well. Add cinnamon, baking powder, vanilla and pine nuts. Mix thoroughly. Pour into a buttered 9x13" baking pan. Bake at 350°F for 30-35 minutes. Honey causes darker browning than white sugar. Check for doneness with a toothpick at 30 minutes baking time. Remove from oven and allow to cool a little bit (still warm, not hot). Pour cooled syrup over the halva and allow to cool completely. After the cake has cooled, sprinkle more rose or orange flower water *lightly* on top if desired. Cut into approximately 2" squares or diamonds.

This is a traditional Middle Eastern/Greek/Jewish recipe. It is served on happy and festive occasions. It is a popular food for Rosh Hashanah, representing blessings to be thankful for and the sweetness of life.

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