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Parve
Easy
1 Hour, 30 Minutes
Diets 
When I got married, my sister presented me with a box of recipes that she had gathered from my family members. Included was a marble cake from my sister-in-law Raizy. This marble cake has been a favorite for over 20 years. It’s simple to make — no separating eggs! — uses basic ingredients, and comes out perfectly moist every time. When I was on the hunt for some new Bundt cake flavors, I decided to use the base of this cake recipe and replace the cocoa with other ingredients. The outcome was perfect, and I’ve tried many variations since, all with great results. This recipe is my halvah version. I love the taste of halvah in all sorts of desserts, and I hope you will too! Yields 1 bundt cake
7 eggs
2 and 1/4 cups sugar, divided
1 cup oil
1/2 cup orange juice
2 teaspoons baking powder
2 cups Mishpacha Flour
1 tablespoon vanilla sugar
4 ounces (55 grams) Haddar Baracke Halva, grated
1/3 cup store-bought halva cream (optional)
1 and 1/2 cups Gefen Confectioners’ Sugar
1 and 1/2 tablespoons tahini paste, such as Mighty Sesame Tahini
1 teaspoon vanilla extract
1 tablespoon boiling water
shredded Haddar Baracke Halva, for garnish (optional)
1 cup fresh cranberries + zest of 1 orange
1 cup fresh blueberries, tossed with 1 tablespoon Mishpacha Flour + zest of 1 lemon; replace the orange juice in the recipe with lemon juice
rainbow sprinkles
chocolate shavings
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.)
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.
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.
Bake for 50–60 minutes, until an inserted toothpick or skewer comes out clean.
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.
In a small bowl, combine confectioners’ sugar, tahini paste, vanilla, and water, and mix until smooth.
Drizzle glaze over cake and garnish with shredded halva.
Photography by Saraizel Senderovits
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don’t taste halva as strong as I thought it would .I used the cream and it sunk to bottom of the pan and didn’t come out nicely
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!