Halva with yoghurt recipe

Ingredients

• 3 oz (75 g) blanched almonds
• ½ lb (225 g) unsalted butter
• ¼ pint (150 ml) yoghurt
• ¼ lb (110 g) sugar
• 6 oz (175 g) fine semolina
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence

• ½ lb (225 g) sugar
• 2 tablespoons lemon juice

1. First prepare the syrup. Place the sugar, lemon juice and 150 ml (¼ pint) water in a saucepan and bring to the boil. Lower the heat and simmer for about 10 minutes or until the syrup forms a slightly sticky film on a spoon. Set aside to cool.
2. First prepare the syrup. Place the sugar, lemon juice and 150 ml (¼ pint) water in a saucepan and bring to the boil. Lower the heat and simmer for about 10 minutes or until the syrup forms a slightly sticky film on a spoon. Set aside to cool.
3. Grease a round baking tin about 20 cm (8 in) in diameter. Pour the mixture into the tin and smooth over with the back of a spoon.
4. Bake in an oven preheated to 200C (400F) gas 6 for 30-35 minutes or until the surface is golden brown. Remove the basbousa from the oven and pour the cold syrup over the sweet.
5. Cut into squares and lozenges. Return the tin to the oven for a further 3-4 minutes.
6. Warm the remaining butter, remove the basbousa from the oven and pour the butter evenly over its surface. Leave to cool and serve with or without cream.