Citrus Halva Cake Recipe

Cream the butter and sugar together with the grated citrus rind until pale and fluffy. Beat in the citrus juice and eggs a little at a time, then continue to beat, fold in the semolina, ground almonds and baking powder. Turn into a greased and floured 23cm ring tin. Bake in a preheated very hot oven 220C (425F) for 10 minutes, lower the heat to 180C (350F), and bake for a further 30 minutes. Meanwhile, prepare the syrup. Place the sugar, water, lemon juice, cinnamon and peel in a pan and bring to the boil, stirring. Simmer until slightly thickened, then add the orange juice. Turn the cake on to a serving plate straight from the oven. Pour the syrup over the hot cake slowly until it is all absorbed. Leave to cool. To serve, fill the centre of the ring with the whipped cream and sprinkle the almonds on the cake