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.
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 bowl 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you