There’s something about a dessert that’s rich, soft, and indulgent that feels like home. Sweet Cimbur (also known as Halva) is one of those comforting treats that brings joy with every bite. It’s soft, slightly oily, and just the right amount of sweet—perfect for dipping into your favorite drink or enjoying on its own. Here’s a recipe for a delicious and satisfying version of this dessert that will make your kitchen smell amazing.
Ingredients for the Halva:
- 200g all-purpose flour
- 200ml vegetable oil
- 200g sugar
- 200ml water
For the Egg Layer:
- 10 eggs
- 10 tablespoons sugar
- 10 tablespoons vegetable oil
- 10 tablespoons all-purpose flour
- 1 teaspoon baking powder
For the Syrup (Agda):
- 600ml water
- 500g sugar
Instructions:
1. Start with the Halva Base:
Begin by making the syrup (agda). In a saucepan, combine the sugar and water. Bring it to a boil, then let it simmer for a few minutes while you prepare the rest of the dessert. The syrup should just be thickened slightly.
While the syrup is simmering, heat up the oil in a pan and add the flour. Fry the flour in the oil over medium heat until it reaches a slightly golden brown color. Stir constantly to avoid burning. Once it’s nicely toasted, carefully pour the hot syrup over the mixture. Stir well to combine, and continue cooking for a minute or two. The mixture should be moist and a little sticky. This will form the base of your halva.
Transfer the halva mixture to a greased baking dish (I used a 30cm pan). Press it evenly into the pan so it forms a smooth, even layer. Set it aside while you prepare the egg layer.
2. Prepare the Egg Layer:
In a large bowl, whisk the eggs with the sugar until they become fluffy and light. Add the oil and mix again. Then, gradually add the flour and baking powder, mixing well until the batter is smooth.
Pour this egg mixture over the halva base in the pan. Make sure to spread it evenly across the top. The egg layer will bake into a soft, light topping that complements the richness of the halva.
3. Bake the Cimbur:
Preheat your oven to 170°C (340°F). Bake the dessert for about 35 minutes or until the top is golden brown and set. You can test it by gently pressing on the top—it should spring back and not leave an indentation.
4. Prepare the Agda (Syrup):
While the dessert is baking, prepare the syrup for the final step. In a saucepan, combine the remaining 600ml of water and 500g of sugar. Bring it to a boil and let it simmer until the sugar completely dissolves. You want the syrup to be slightly thick but not too sticky.
5. Assemble and Serve:
Once the Cimbur is done baking, cut the cake into squares while it’s still hot. Immediately pour the hot syrup (agda) over the freshly cut pieces. The syrup should soak into the cake, making it soft, moist, and delicious.
Let the dessert cool for a bit, and then it's ready to serve. You can enjoy this sweet treat with a cup of tea or coffee, or simply on its own. It’s a wonderful dessert that’s rich, comforting, and full of flavor.
Tips for the Perfect Cimbur:
- Softness is Key: The texture of this dessert is meant to be soft and slightly oily, so don’t be afraid if it feels moist. The syrup makes it perfectly melt-in-your-mouth.
- Syrup Soak: Make sure to pour the syrup over the cake while it’s still hot. This ensures the Cimbur absorbs the syrup properly and becomes extra moist.
- Egg Layer: The egg mixture gives the dessert a light, fluffy topping, balancing the richness of the halva base. Don’t skip this step!
- Flavor Variation: If you want to get creative, feel free to add a touch of vanilla extract or orange zest to the syrup for an extra layer of flavor.
This recipe for Sweet Cimbur (Halva) is simple, yet indulgent—a perfect treat to enjoy with family and friends. It’s the kind of dessert that fills your kitchen with warmth and brings a smile to everyone’s face. Give it a try, and enjoy the comforting sweetness!
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