Heavenly Halva Cake from Sesame

Our friendship was born out of a single DM from me to Rachel 6 years ago after tasting her insanely delicious tahini soft serve at her Seed + Mill Chelsea Market store. Here were are today, with many trips together under out belts, hours of phonically and messages and invaluable support, to this latest chapter and the sheer thrill of having my Heavenly Halva Cake recipe included in Sesame alongside a cohort of celebrated foodies. 

Congratulations Rachel on this triumph of a book. Thank you for not only being such an incredible friend, the most generous and standout woman and a brilliant cheerleader, but also for giving me the chance to share my favourite cake recipe.  

Based on a traditional coffee cake, this version replaces the nutty cinnamon crumble with a halva, pistachio and chocolate ribbon and a smoothe tahini glaze.  We showcase this recipe as a bundt, but you can also make it in a loaf tin and stir the crumble through the batter instead of as a ribbon.  Don’t forget to leave some for the top and make extra to sprinkle on your yoghurt in the morning or ice cream midnight snack. 

I originally created this cake recipe for the class Rachel and I taught together exactly 2 years ago at Chelsea Market. We had a blast and I was blown away when she asked for it to be included in her book. The original version is here before it got its glorious glaze.

Order your copy now so you can get cooking the minute Sesame is released. I know I might be slightly biased, but this book really is an essential in your collection.

(And by the way, the editors at Epicurious agree, featuring Sesame as one of their top Spring releases and featuring the Heavenly Halva Cake too!)

Heavenly Halva Cake from Sesame

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

This cake truly is pure heaven with a rich sour cream crumb packed with cardamom and cinnamon, a halva pistachio chocolate crumble running through the batter with a little extra sprinkled on top of the tahini glaze (because you know I love being a little extra). It’s an honour to have this recipe published in Sesame by Rachel Simons.

Ingredients

• For the Halva Crumble

• 100g (3½ oz) halva

• 100g (3½ oz) 70% dark chocolate, finely chopped

• 55g (2 oz) toasted pistachios, finely chopped
  

• For the Cake

• 150g (10 tbsp unsalted butter, plus more for greasing 
  

• 200g (1 cup) granulated sugar
  

• 100g (½ cup) light brown sugar
  

• 3 eggs, at room temperature
  

• 300ml (1½ cups) sour cream
  

• 1 teaspoon pure vanilla extract
  

• 270g (2¼ cups) all-purpose flour
  

• 1 teaspoon ground cinnamon
  

• 1 teaspoon ground cardamom
  

• 1 teaspoon baking soda
  

• 1 teaspoon baking powder

• ¾ teaspoon kosher salt
  

• For the Tahini Glaze

• 170g (1 cup) icing (confectioners’) sugar
  

• 60ml (¼ cup) whole milk
  

• 2 tablespoons tahini
  

• 2 tablespoons maple syrup
  

Directions

• Make the crumble: In a small bowl, combine halva, chocolate, and pistachios. Set aside.
  
• Preheat the oven to 180ºC (350°F). Liberally grease a 10-inch Bundt pan or grease & line a 13 by 9-inch loaf pan.
  
• In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until pale and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the bowl with a flexible spatula as needed and beating well after each addition. Beat in the sour cream and vanilla.
  
• In a medium bowl, combine the flour, cinnamon, cardamon, baking soda, baking powder, and salt. Add the flour mixture to the batter and beat on low speed until just combined. 
  
• Pour half the batter into the prepared pan, sprinkle all but 2 tablespoon of the crumble over the top of the batter, then spoon in the remaining batter. Bake until a skewer comes out clean, 35 to 40 minutes.
  
• Let the cake cool in the pan for 15 to 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.
  
• While the cake is cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, milk, tahini, and maple syrup until smooth. Drizzle the glaze over the slightly warm cake and top with the reserved 2 tablespoons of crumble.
  

Notes

• Note: the video attached has no quantities, I have listed them below as it is published in the States with Imperial measurement but I always bake Metric, so I have given both options here.

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