Cretan semolina pudding with almonds

Ingredients for 10 servings:

• 250 g semolina, freshly ground durum wheat wholegrain
• 3 oranges
• 75 ml olive oil, cold-pressed
• 200 g almond(s), sweet
• 100 g honey
• 1 pinch of salt
• 1 stalk(s) cinnamon
• some cinnamon, ground
• ½ liter of water

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 20 minutes

Halva, wholesome, lactose-free

Chop the almonds (e.g. in a blender) and carefully dry roast them in a pan. Thinly grate the orange peel and squeeze out the juice. Bring the water to a boil in a saucepan, add the cinnamon stick, orange juice and zest and let it simmer over low heat. Meanwhile, heat the olive oil in a second, sufficiently large saucepan and stir in the semolina. Strain the orange water through a sieve and add it. Let the whole thing simmer gently until the mixture thickens and easily separates from the sides of the pan. Add the almonds and honey and remove the pan from the heat. Transfer the mixture to a loaf or bundt cake tin and chill. When the mixture is firm, turn it out onto a plate and sprinkle with ground cinnamon.