Halvas Fourno – Gluten Free, Dairy Free & Refined Sugar Free Cake Recipe
Halvas Fourno is a delicious, sweet cake that we love to make in our Thermomix. In fact, it was the very first recipe that we posted on this blog! However we are always thinking about how to make our traditional recipes a bit healthier and a bit more allergy friendly.
This recipe is similar to the traditional halvas fourno, however it has been adjusted so that it is gluten free, dairy free and refined sugar free. When we are trying to be “healthy” we prefer to serve this cake without the syrup.
We hope you like it!
- orange zest, rind with no white pith
- 50-80g orange juice from 1 large orange
- 150-210g rapadura sugar, to taste
- 400g blanched almond flour
- 15g or 3 tsp baking powder
- 150g olive oil
- 5 eggs
- 1 tsp vanilla extract
- 170g water
- 80g rapadura sugar
- 1/2 cinnamon stick
- Grease a 35cm x 25cm cake tin and preheat oven to 180 degrees, fan forced.
- Wash orange well, then dry and peel the zest. Add zest to the mixing bowl and use the rest of the orange to make orange juice.
- Weigh in rapadura sugar (210g) and mill for 10 seconds/speed 9.
- Scrape down sides, then add all other cake batter ingredients to bowl: orange juice (50-80g), blanched almond flour (400g), baking powder (15g), olive oil (150g), eggs (5), vanilla extract (1 tsp). Blend for 10 seconds/speed 5. Scrape down the sides and repeat.
- Pour cake batter into cake tin and bake for 30 minutes or until golden brown and a skewer comes out clean. Allow the cake stand for 5 minutes, once cooked.
- While the cake is in the oven, make the syrup: In a clean bowl, add syrup ingredients: water (170g), rapadura sugar (80g), cinnamon stick (1/2). Boil for 5 minutes/98 degrees/speed 2. Take the lid off and allow it to cool.
- Put the steaming basket into bowl and use it as a strainer to hold back cinnamon pieces. Slowly pour the syrup over the cake and allow it to absorb.
- Allow the cake cool for 30 minutes then cover with cling wrap. Refrigerate the cake for about 2 hours or until ready to serve.
- This is a gluten free, dairy free, refined sugar free version of halvas fourno. Here is the link to the traditional recipe made with semolina: Traditional Halvas Fourno Greek Semolina Cake
- This cake is traditionally very sweet. To reduce sweetness, try reducing quantity of rapadura used. The cake may be served without any syrup. Alternatively, serve the cake with a small jug of syrup on the side and use as needed.
- This cake still tastes delicious (and it is healthier) without the syrup.