Walnut halva with plums and greek yoghurt

Tam West

Ingredients

1 knob	Butter, for buttering the baking dish
4	Eggs
225 g	Caster sugar
1	Lemon, and 1 orange, finely chopped or grated, use the zest only
160 g	Butter, melted
350 g	Semolina
1 tsp	Baking powder
200 g	Walnut pieces
2 cans	Black Doris plums, 890g each, stones removed, plums very coarsely chopped and mixed with the syrup (Main)
½ cup	Pomegranate juice
1 serving	Greek yoghurt, or whipped cream, to serve (Main)
1 serving	Pomegranate seeds, for serving (optional)

Directions

1. Heat the oven to 180C. Butter a 25cm x 35cm ovenproof dish.
2. Beat the eggs, sugar and zests well until thick and creamy. Stir in the butter until well mixed. Stir in the semolina, baking powder and walnuts. Pour into the tin.
3. Place in the oven and bake 35-40 minutes or until a skewer inserted into the middle comes out clean. It needs to be well cooked.
4. Remove from the oven and cut into squares about 6cm square.
5. Mix the plums with pomegranate juice. Pour evenly over the hot cake. Cool and serve with thick Greek yoghurt or whipped cream. Sprinkle with pomegranate seeds if using.

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