Halva Bundt Cake

Faigy Grossmann Faigy Grossmann
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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

1h 30m 10
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Egg, Sesame, Wheat

Directions

Prepare the Cake

  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.

Prepare the Glaze

  1. In a small bowl, combine confectioners’ sugar, tahini paste, vanilla, and water, and mix until smooth.

  2. Drizzle glaze over cake and garnish with shredded halva.

Credits

Notes:
Freeze the cooled cake for up to 3 months. Thaw in its wrapping at room temperature. If desired, apply glaze and garnish after thawing.

Variations:

To make this recipe as a marble cake, omit the halvah and halvah cream. Pour three-quarters of the batter into prepared pan. Mix three tablespoons of cocoa powder into the remaining batter. Pour chocolate batter over white batter and swirl with a knife.

Description:

Photography by Saraizel Senderovits

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5 Comments

Esti •

Abolutely delicious, The cream sunk to the bottom though, any ideas what to do?Maybe bake half for a few min then add cream and the rest, or would that ruin it?

yidel •

came out amazing!!! can't wait to do it again!! thanks so much for the wonderful recipe!

faigy •

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

Sarah •

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!

molly Mirrorstein •

This cake is delicious and so easy to make! Excellent recipe!