Heavenly Halva Cake from Sesame | Building Feasts

Описание: It’s such a massive honour to have this cake recipe featured in Sesame by Rachel Simons, released on 29th April. The book is an absolute beaut, including recipes from across the globe and every culture that incorporates the humble sesame seed in all its iterations into their cuisine. Congratulations on this triumph of a book and thank you not only for your invaluable friendship, but for also including me in your debut book.

Based on a traditional coffee cake, this recipe replaces the nutty cinnamon crumble with a halva, pistachio and chocolate ribbon and a smoothie 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.

(Note: the video 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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Heavenly Halva Cake from Sesame by Rachel Simons

For the 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
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

Preheat the oven to 180ºC (350°F). Liberally grease a 10-inch Bundt pan or a 13 by 9-inch loaf pan with butter.
Make the crumble: In a small bowl, combine halva, chocolate, and pistachios. Set aside.
Make the cake: 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.
Make the tahini 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.

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