Halva Coffee Cake

12 September 2023 Vegetarian Friendly
What a total treat to create this spiced coffee cake recipe stuffed with halva, pistachios, almonds and dark chocolate with a sweet hint of cardamom and cinnamon for the Seed + Mill Holiday Cake Baking Kit.

For all my US friends head over to Seed + Mill to order your very own baking kit for a weekend treat or as the perfect gift.

The beautiful box contains Seed + Mill halva & tahini, King Arthur Baking all purpose flour, Raaka Chocolate classic dark baking chips, Occo speciality spice kit, Ziba Foods  pistachios & almonds and a recipe from me!

For those who live outside the US (no international shipping unfortunately), I didn’t want you to miss out, so I wanted to share the recipe here too.  There’s really no better way to welcome a new season than with a new cake recipe……

What an absolute honour to be part of this delicious collaboration.  A huge thank you to Chelsea Market for making this beautiful video of the cake and the gift box in all its Autumnal glory and to Emma Parlons for the photograph for the recipe card.

This cake can either be made in a large (10 cup) bundt tin or 25cm (10 inch) square tin or 2 1lb loaf tins.

For the Cake .

  • 1 1/2 tsp cardamon seeds, crushed (from 15-20 pods)
  • 150g (5 oz) unsalted butter
  • 200g (1 cup) caster sugar
  • 100g (1/2 cup) light brown muscovado (or soft) sugar
  • 3 large eggs
  • 1 tps vanilla extract
  • 250g (2 1/4 cups) plain flour
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 3/4 tsp kosher salt
  • 300ml (1 1/2 cups) soured cream

Halva Pistachio Chocolate Crumble

  • 60g (2 oz) lightly toasted pistachios
  • 100g (3.5 0z) dark chocolate, chopped
  • 100g (3.5 oz) SEED + MlLL halva, crumbled

Preheat oven to 180C (350F).  Liberally grease your tin of choice.  If you are using a cake tin or loaf tins, line them with parchment.

Bash the cardamon pods to remove the seeds and crush the seeds in a mortar and pestle.

Crush/chop the pistachios and combine with the chopped chocolate and halva.  Stir all together to make a crumble and set aside. 

Beat the butter and sugar in a stand mixer on high for 3-5 minutes on high until pale and fluffy.

Add eggs one at a time, scraping down between each addition and add the vanilla.  When they are all incorporated, add the sour cream. 

While the wet ingredients are beating, mix all the dry ingredients together in a bowl with the crushed cardamom.

Add the dry ingredients and mix until just combined.

Pour half the batter into the prepared tin of your choice, sprinkle the crumble over the batter and top with the remaining mixture. (If you are making a square or loaf cake you might want to reserve a little of the crumble mixture to sprinkle on top too) Place in the centre of the oven and bake for 35-40 minutes or until a skewer comes out clean.

Leave to cool in the tin for 15-20 minutes and then invert onto a rack to cool completely.

Dust with icing sugar or a drizzle of tahini to serve.  

Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com