Pistachio Halva Cake
If you’re looking for something new to tantalize your taste buds, you’ll want to try this delectable pistachio halva cake. This sumptuous dessert is a combination of two traditional baked goods – the classic coffee cake and the popular Mediterranean halva – making it the perfect balance of nutty sweetness and crunchy texture.
If you love nutty, rich flavors, then this Pistachio Halva Cake is something special. It’s a cake that brings together the delicate sweetness of halva and the earthy richness of pistachios, creating a texture that’s soft, moist, and full of flavor in every bite.
The first time I made this, I wasn’t sure how people would react—it’s not your typical vanilla or chocolate cake. But as soon as they took a bite, the response was always the same: “Wow, this is different… but SO good!” It’s one of those cakes that surprises people in the best way—unexpected yet completely irresistible.
I love how the pistachios add a little crunch, while the halva gives it a rich, slightly crumbly texture that melts in your mouth. Whether I dust it with powdered sugar or drizzle it with a light glaze, this cake always stands out—not too sweet, not too heavy, just perfectly balanced.
It may not be the most traditional cake, but once you try it, it’s one you won’t forget!
Why make this cake?
- It is a great way to try a new flavor with your cakes.
- You don’t need any special ingredients. If you have halva on hand, the rest of the ingredients are simple pantry staples.
- Also, the process is very simple and easy. In fact, I am using a stand mixer in the video, but you could also use just a bowl and a whisk.
- And the recipe is very versatile. I’ve used the same recipe to make my apricot cake as well as upside-down plum cake.
Ingredients and substitutes
- Halva – You get halva in various flavors, and you can choose your favorite. I am using pistachio halva today.
- All-purpose flour – Simple, plain flour works just fine for this recipe. No need for any cake flour or self-raising flour.
- Sugar – I am using both white and brown sugar. The white sugar gives a light crispness, while the brown sugar adds a nice caramel flavor to the cake.
- Sour cream – Gives a nice soft crumb and texture to the cake. If you don’t have sour cream, Greek yogurt is often a great substitute. You can also make homemade sour cream
- Fat – I am using a combination of butter and oil. Butter for that rich flavor, and oil to keep the cake moist.
- Vanilla – You can use vanilla extract, bean paste, and vanilla sugar.
Step-by-step: Halva cake – Coffee cake with pistachio halva
- Preheat the oven to 325°F / 165°C / Gas mark 3.
- Chop the halva into small pieces or crumble it with your hands. Set aside.
- Grease and line a 9 x 9-inch square cake pan with parchment paper for easy removal. You can also use an 8-inch round cake pan.
Pro tip – I am using a square pan with a parchment sleeve for easy removal.
- In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer with the paddle attachment, cream together the butter, oil, and both sugars until light and airy.
Pro tip – The oil will create emulsification with the batter, so it looks more whipped rather than fluffy. - Then, add the eggs, one at a time, to the batter, making sure to combine each one well. Next, add the flour mixture and sour cream in three batches.
Pro tip – Make sure each egg is well incorporated before you add the next one to prevent the batter from curdling.
- Pour the batter into the prepared baking pan, and spread it with an offset spatula towards the edges. Top with the crumbled halva all over.
Pro tip – I like to leave the halva on top so it bakes partially immersed in the cake. But you can certainly mix it up with the cake batter, too.
- Bake for 30 to 35 minutes or until a skewer inserted in the center comes out clean. The top will be darker in color. Once baked, set aside to cool for 10 minutes.
- When cooled, cut the cake into 16 squares as shown in the video. You can dust with powdered sugar, but I like the presence of the dark halva on top.
- Pistachio Halva Hamantaschen Cookies
- Hamantaschen with Halva
- Tahini Cookies
- Pistachio Cookies or Chocolate Pistachio Cookies
Frequently asked questions
How long will this cake keep?
This cake will keep at room temperature for 2 days and in the fridge for 5 to 6 days. Make sure to cover the cake with plastic to prevent it from drying out.
What is halva?
Halva is made from sesame seed paste or tahini and sugar. It may or may not include nuts.
How is halva made?
You can make halva at home.
– Make sugar syrup with 1 cup sugar and 1/4 cup water. Boil until it reaches 245°F.
– Then, I poured the syrup into 1 cup of tahini paste and added 1 tsp vanilla extract and 1/4 tsp salt.
– 1/2 cup of nuts, such as pistachios, can be added now, too.
– Pour the mixture into a parchment-lined 8 x 8-inch square pan and cool completely.
– Once cooled, cut into slices.
Can I make this an eggless halva cake?
This recipe works best with eggs, but I do have an eggless vanilla cake. Perhaps you can use that for the batter along with the chopped apricots. Then top with sliced apricots as we did in this recipe.
Pistachio Halva Cake
Add sweet sesame halva to your next batch of vanilla cake and you will be making this pistachio halva cake over and over again. This moist and delicious cake takes just 10 minutes to prep and 30 minutes to bake.
Video
Ingredients
- 2 cup (250 g) All-purpose flour
- 1 tsp Baking powder
- ¾ tsp Baking soda
- ¼ tsp Salt
- 2 Eggs Large
- 4 tbsp (60 ml) Cooking oil
- 4 tbsp (60 g) Unsalted Butter room temperature
- ½ cup (100 g) White sugar
- ¼ cup (50 g) Brown
- ½ cup (120 ml) Sour cream
- 1 tsp Vanilla extract
- 8 oz (226 g) Pistachio halva or other variety
- ½ cup (70 g) Chopped nuts pistachios, cashews, almonds, etc,
Method
- Preheat the oven at 325°F / 165°C / Gas mark 3. Grease and link a 9 x 9-inch square cake pan with parchment paper for easy removal. You can also use an 8-inch round cake pan.
- Chop the halva into small pieces or crumble it with your hands. Set aside.8 oz Pistachio halva
- Dry ingredients – Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.2 cup All-purpose flour, 1 tsp Baking powder, ¾ tsp Baking soda, ¼ tsp Salt
- Cream – In a stand mixer bowlK-mix with the paddle attachment, cream the butter, oil, and sugars until light and airy.4 tbsp Cooking oil, 4 tbsp Unsalted Butter, ½ cup White sugar, ¼ cup Brown
- Then, add the eggs, one at a time, to the batter making sure to combine each well into the batter. Next, add the flour mixture and sour cream in three batches. Add the vanilla extract and chopped nuts – combine well.2 Eggs, ½ cup Sour cream, 1 tsp Vanilla extract, ½ cup Chopped nuts
- Pan – Pour the batter into the prepared baking pan and spread with an offset spatula towards the edges. Top with the crumbled halva all over.
- Bake for 30 to 35 minutes or until a skewer inserted in the center comes out clean. The top will be darker in color. Once baked, set aside to cool for 10 minutes.
- Cool – When cooled, cut the cake into 16 squares, as shown in the video. You can dust with powdered sugar, but I like the presence of the dark halva on top.
Notes
- Choose the right type of halva: Different types of halva have different textures and flavors. Consider whether you want a nut-based halva, sesame halva, or a flour-based halva for your cake. Select the type that complements your desired taste and texture.
- Adjust the sweetness: Halva is already sweet, so you may want to adjust the additional sugar or sweeteners in the cake recipe. Taste the halva beforehand to gauge its sweetness and adjust the recipe to prevent the cake from becoming overly sweet.
- Incorporate halva into the batter: Depending on the halva’s texture, you can crumble it or chop it into small pieces before incorporating it into the cake batter. This will ensure an even distribution of halva throughout the cake.
- Enhance the flavor: If desired, you can enhance the flavor of the halva cake by adding complementary ingredients. Consider incorporating spices like cardamom, cinnamon, or vanilla extract into the batter to enhance the overall taste.
- Consider the texture: The halva’s texture may impact the cake’s final texture. Nut-based halva may provide a softer and fudgier texture, while sesame halva can add a slightly crumbly texture. Be aware of this when adjusting the other ingredients and baking time.
- Toppings and garnishes: To enhance the presentation and flavor, consider adding toppings or garnishes to your halva cake. You can sprinkle crushed nuts, sesame seeds, or grated halva on top or drizzle a glaze made from honey or simple syrup to add a touch of sweetness.
- Follow a trusted recipe: Look for halva cake recipes from reputable sources or trusted chefs to ensure a successful outcome. Follow the instructions closely, including the baking time and temperature, to achieve the desired texture and flavor.
- Simple slices: The easiest way to serve halva cake is by slicing it into individual portions. You can serve the slices on dessert plates or small cake stands. For an elegant touch, dust the pieces with powdered sugar or cocoa powder before serving.
- Layered dessert: Create a layered dessert by alternating slices of halva cake with layers of whipped cream, yogurt, or mascarpone cheese. You can add a drizzle of honey or a sprinkle of crushed nuts between the layers for added flavor and texture.
- Ice cream sandwich: Cut the halva cake into squares or rectangles and use them as the “bread” for an ice cream sandwich. Place a scoop of your favorite ice cream flavor between two pieces of halva cake and press gently. Roll the edges of the ice cream sandwich in chopped nuts or grated halva for extra decoration.
- Crumbled topping: Crumble the halva cake into small pieces and use it as a topping for other desserts. It can be sprinkled over ice cream, yogurt bowls, or fruit salads to add a sweet and crunchy element. You can also layer it with fruits and custard in individual glass jars for a beautiful and tasty dessert parfait.
- Trifle-style dessert: Cut the halva cake into cubes and layer them in a trifle dish with other ingredients like whipped cream, fresh fruits, and a drizzle of syrup or honey. Repeat the layers, and finish with a dollop of whipped cream and a sprinkle of grated halva on top.
- Stuffed halva cake: Create a surprise filling within the halva cake. Cut the cake into individual slices, and using a small knife or spoon, create a hollow in the center of each slice. Fill the hollow with sweetened cream cheese, fruit preserves, or chocolate ganache. Place the halva slices on serving plates and dust with powdered sugar or cocoa powder.
- Grilled halva cake: For a unique twist, lightly grill halva cake slices on a grill pan or barbecue to give them grill marks and a slightly caramelized flavor. Serve the warm slices with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.
Nutrition
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Please add the chopped nuts to the ingredients list. I didnt put them in when following instructions because they are not mentioned. Thank you
There is 1/2 cup chopped nuts Sandra. Thanks
Straightforward recipe, moist and delicious cake.
I used plain yogurt instead of sour cream.
What would be a Dairy free susbstitutio for the sour cream please
coconut yogurt or you can also find non dairy sour cream these days
Marvelous cake! Easy to make and absolutely delicious. I didn’t have sour cream so I used whole milk yogurt (non-Greek) and it came out great. Highly highly highly recommend.
Thank you for the lovely feedback, Ellen. Happy you enjoyed this recipe.