1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease Bundt pan very well with baking spray or oil and flour. (When using a pan with lots of crevices, make sure to grease and flour all the grooves.)
2. In the bowl of a stand mixer, beat the eggs with one cup sugar for five minutes. Add oil, juice, baking powder, flour, remaining sugar, and vanilla, and mix until well-combined. Stir in grated halva.
3. Pour into prepared Bundt pan. If you’re using the halva cream, fill the pan with two-thirds of the batter, add dollops of halva cream, and then pour the remaining batter on top.
4. Bake for 50–60 minutes, until an inserted toothpick or skewer comes out clean.
5. While the cake is still hot, use a knife to release the cake from the edges so it slides out more easily. Allow to cool for 10 minutes, then flip cake over onto serving plate.
Every year on Rosh Hashhana I bring a nicely decorated bundt cake to my mother-in-law.
This year I was looking for something different than the ones I’ve been making.
I came across this recipe and decided to give it a try. It was a HUGE hit!
Came out so pretty and the flavor was something totally new.
And I loved how the white icing fit the Rosh Hashana theme so perfectly 😉
Will definitely be making this again iy”H!
This cake is delicious and so easy to make! Excellent recipe!