|FLOWER POWER: YEASTED COFFEE CAKE WITH HALVA FILLING|
This month's Daring Bakers challenge could not have made me happier. I make yeasted breads every week. And I love coffee cakes because of their baked-in toppings/fillings. (Well, it seems this challenge was quite a favourite with the other Daring Bakers as well. Check out their dishes at the Daring Kitchen website.)
|The squashed flower *sob* didn't stop anyone from ripping it apart rather quickly (right).|
|Place the semolina halva log on one long end of the dough, and start rolling up the dough from that side so that the semolina will be in the centre of the spiral|
The halva can, of course, be eaten on its own. Mix in some chopped cashews and raisins. Another version is to cook the mixture until very thick and then press it into a baking tin or shallow bowl until firm (like polenta). It is served cut into shapes, usually diamonds.
To avoid another flattened flower, I let the dough rise in the fridge overnight. The next day, I left the dough out for about 30 minutes (it was still a little cold) before rolling it out with a rolling pin and filling it. It was easier to handle this way.
There are many recipes for semolina halva, of course. This is how I made it for the filling.
½ cup semolina
1½ cup water
3 tablespoons sugar
Pinch of saffron, mixed with 1 tablespoon water
Large pinch of cardamom powder
Pinch of salt
- Heat ghee in a heavy-bottomed pan over medium heat and fry the semolina until lightly toasted. Add the water and sugar and stir until sugar dissolves. Keep stirring until mixture thickens and semolina starts to leave the sides of the pan. Stir in the remaining ingredients and remove from heat. Allow to cool before using as the coffee cake filling.