Greek Halva Cake with Pomegranate Arils

A {Late} Merry Christmas to all!  I recreated Yiayia's halva cake that our family has loved & enjoyed over many years.  She doesn't make it any longer;  it was time for someone else to take over.  Although it is undoubtedly a festive, hearty dessert, you can make this any time of year!  My only wish is that we would have remembered to take a picture of this beauty plated on Christmas Day in all of its glory with decorative ferns on a bay and holly plate!

All of the ingredients of this super-simple cake might already be in your pantry! It's also no-bake; cream of wheat is cooked with sweetened milk on the stove and pressed into a mold.  Traditionally, it calls for toasted almonds, pine nuts, and sometimes citrus zest, but I've added gorgeous red pomegranate seeds for Christmas. Enjoy!  

Festive Christmas Halva Cake

2 c. organic cane sugar
3 c. organic whole milk
1 stick organic butter
14 oz. farina/Cream of Wheat (small box or 1/2 larger sized box)
1/2 tsp cinnamon

1 tsp pure vanilla extract

1/4 c pomegranate arils (you can sub almond slivers, toasted pine nuts, etc.)

In a saucepan melt butter over low heat, add farina and lightly toast for about 20-30 minutes, stirring {very} frequently until just golden brown.  Keep an eye on it and do not allow to darken or burn!

In another saucepan, combine sugar, milk, cinnamon & vanilla. Heat to medium until sugar dissolves or about 10 minutes. Don't boil.

Slowly add the sweetened milk to the toasted farina and cook a few minutes until mixture is very thick and holds its shape. 

Spread pomegranate into bottom of a lightly greased metal or bpa free plastic mold (think small bundt cake). Scoop the farina mixture on the bottom of the pomegranate seeds,  pressing down to pack firmly.

Allow to cool. We always chilled ours in the refrigerator and served cold.  When ready to serve, turn the mold onto a serving plate and tap until it unmolds. Cut into 1 inch serving pieces.