epicurious4.5
Heavenly Halva Cake
From the cookbook "Sesame" by Rachel Simons, this Bundt cake would make for a wonderful breakfast or afternoon snack with coffee or tea.
👥 12 Servings⏱️ Prep & Cook: 1h👤 Rachel Simons📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Liberally grease a 10-inch Bundt pan or a 13x9" rectangular pan with unsalted butter.
2
In a small bowl, combine 3½ oz. halva, crumbled, 3½ oz. 70% dark chocolate, finely chopped, and 2 oz. toasted pistachios, finely chopped. Set aside.
½ oz. halva, crumbled3½ oz. 70% dark chocolate, finely chopped3. toasted pistachios, finely chopped2 oz
3
In a stand mixer fitted with the paddle attachment, beat 10 Tbsp. unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on high speed until pale and fluffy, 3–⏱️ 5 minutes. Add 3 eggs, at room temperature, one at a time, scraping down the bowl with a flexible spatula as needed and beating well after each addition. Beat in 1½ cups sour cream and 1 tsp. pure vanilla extract.
. unsalted butter, plus more for greasing10 Tbspgranulated sugar1 cupeggs, room temperature3½ cups sour cream1. pure vanilla extract1 tsp
4
In a medium bowl, combine 2¼ cups all-purpose flour, 1 tsp. ground cinnamon, 1 tsp. ground cardamom, 1 tsp. baking soda, 1 tsp. baking powder, and ¾ tsp. kosher salt.
¼ cups all-purpose flour2. ground cinnamon1 tsp. ground cardamom1 tsp. baking soda1 tsp. baking powder1 tsp
5
Add the flour mixture to the batter and beat on low speed until just combined.
6
Pour half the batter into the prepared pan, sprinkle all but 2 Tbsp. crumble over the top of the batter, then spoon in the remaining batter. Bake until a skewer comes out clean, 35–⏱️ 40 minutes.
7
Let the cake cool in the pan for 15–⏱️ 20 minutes, then invert onto a wire rack to cool completely. Don’t let this cake sit in the pan for more than ⏱️ 20 minutes or it may get stuck.
8
In a small bowl, whisk 1 cup powdered sugar, ¼ cup whole milk, 2 Tbsp. tahini, and 2 Tbsp. maple syrup until smooth. Drizzle the glaze over the slightly warm cake and top with the reserved 2 Tbsp. crumble.
powdered sugar1 cup. tahini2 Tbsp. maple syrup2 Tbsp
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