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The Honolulu Advertiser
Posted on: Wednesday, April 2, 2008

LIGHT & LOCAL
An Easter treat for grown-ups

By Carol Devenot

 •  Magical meringue

Easter represents a time when I used to color Easter eggs. It seemed so magical to see the opaque shells turn to brilliant shades of pink, blue, and yellow. I loved hunting for the eggs and eating the confection of jelly beans, marshmallow chicks and chocolate bunnies. Somehow, as I grew up, however, they began to seem too sweet and unhealthy. This year, I tried making something more appealing to my mature palate: Alyssa's Halava Cake.

Sometimes this confection, originally from India, is called halva or halwa. Although there are many different kinds of halwas in this country, the most common version is made with carrots and the semolina halwa. The basic ingredients for most recipes include semolina, sugar, butter, oil and cardamom. Other flavorings such as nutmeg, cinnamon saffron and rosewater may be added, too.

This recipe spread throughout West Asia, the Balkans and the Mediterranean. Each region adjusted the recipe to its own taste. Southern Asian recipes use pistachios and the Mediterraneans use sesame, raisins, dates and other dried fruits.

I was able to buy everything for this recipe from Hawai'i Kai's Kale's healthfood store and Safeway. Store the halava cake in the refrigerator and reheat by placing a single piece in the microwave oven on high for 20 seconds.

ALYSSA'S CARROT HALAVA CAKE

  • 1 cup plain yogurt

  • 1/2 cup ghee (clarified butter)

  • 1/2 cup agave syrup

  • 1/4 teaspoon stevia

  • 3 cups whole-wheat pastry flour

  • 2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 to 1 teaspoon cardamom

  • 1/2 teaspoon ginger

  • 1/2 teaspoon cinnamon

  • 2 tablespoons Bipro or Ener-G egg replacer

  • 1 teaspoon vanilla

  • 1 cup grated carrots

    For the frosting:

  • 8 ounces low-fat cream cheese

  • 1/2 package Mori-Nu Organic Silken Tofu, Extra Firm

    For the garnish:

  • 1 to 3 tablespoons pistachios, chopped (optional)

  • 2 tablespoons shredded coconut (optional)

    Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan with Crisco No-Stick Spray.

    In a mixing bowl, cream together yogurt, ghee (clarified butter), agave syrup and stevia. In another mixing bowl, sift together flour, baking powder, baking soda, salt, cardamom, ginger and cinnamon; add to creamed mixture. Stir in Bipro or Ener-G egg replacer, vanilla and grated carrots.

    Place this mixture in the pan. Spread evenly and bake at 350 degrees for 30 to 40 minutes. Test for doneness by inserting a toothpick to the center.

    Cool and frost with well-blended cream cheese and tofu, then garnish with pistachios and coconut.

    Makes 12 to 15 servings.

  • Per serving: 280 calories, 14 g fat, 8 g saturated fat, 35 mg cholesterol, 330 mg sodium, 33 g carbohydrate, 3 g fiber, 12 g sugar, 7 g protein

    Want a local recipe lightened up? Write: Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com.

    Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.