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Halva Coffee Cake
recipe
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London
Halva Coffee Cake
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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A spiced coffee cake stuffed with halva, pistachios, almonds, and dark chocolate with a sweet hint of cardamom and cinnamon. Perfect as a holiday treat.
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You Need

One large cake

  • For the Cake

    • 1 1/2 tsp cardamom 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 tsp 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 oz) dark chocolate, chopped
    • 100g (3.5 oz) SEED + MlLL halva, crumbled

    • How To

    1. 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.
    2. Bash the cardamom pods to remove the seeds and crush the seeds in a mortar and pestle.
    3. Crush/chop the pistachios and combine with the chopped chocolate and halva. Stir all together to make a crumble and set aside.
    4. 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.
    5. 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.
    6. 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.
    7. 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.