Heavenly Halva Cake

Ingredients

For 12 servings

• •3.5 oz halva, crumbled
• •3.5 oz 70% dark chocolate, finely chopped
• •2 oz toasted pistachios, finely chopped
• •10 c. à soupe unsalted butter, plus more for greasing
• •1 tasse granulated sugar
• •0.5 tasse light brown sugar
• •3 eggs, room temperature
• •1.5 tasse sour cream
• •1 c. à café pure vanilla extract
• •2.25 tasse all-purpose flour
• •1 c. à café ground cinnamon
• •1 c. à café ground cardamom
• •1 c. à café baking soda
• •1 c. à café baking powder
• •0.75 c. à café kosher salt
• •1 tasse powdered sugar
• •0.25 tasse whole milk
• •2 c. à soupe tahini
• •2 c. à soupe maple syrup

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.