Heavenly Halva Cake

Method

1. 1

   Preheat the oven to 350°F. Liberally grease a 10-inch Bundt pan or a 13x9" rectangular pan with unsalted butter.

2. 2

   In a small bowl, combine 3½ oz. halva, crumbled, 3½ oz. 70% dark chocolate, finely chopped, and 2 oz. toasted pistachios, finely chopped. Set aside.

3. 3

   In a stand mixer fitted with the paddle attachment, beat 10 Tbsp. unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on high speed until pale and fluffy, 3–5 minutes. Add 3 eggs, at room temperature, one at a time, scraping down the bowl with a flexible spatula as needed and beating well after each addition. Beat in 1½ cups sour cream and 1 tsp. pure vanilla extract.

4. 4

   In a medium bowl, combine 2¼ cups all-purpose flour, 1 tsp. ground cinnamon, 1 tsp. ground cardamom, 1 tsp. baking soda, 1 tsp. baking powder, and ¾ tsp. kosher salt.

5. 5

   Add the flour mixture to the batter and beat on low speed until just combined.

6. 6

   Pour half the batter into the prepared pan, sprinkle all but 2 Tbsp. crumble over the top of the batter, then spoon in the remaining batter. Bake until a skewer comes out clean, 35–40 minutes.

7. 7

   Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely. Don’t let this cake sit in the pan for more than 20 minutes or it may get stuck.

8. 8

   In a small bowl, whisk 1 cup powdered sugar, ¼ cup whole milk, 2 Tbsp. tahini, and 2 Tbsp. maple syrup until smooth. Drizzle the glaze over the slightly warm cake and top with the reserved 2 Tbsp. crumble.

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