Halva Cake
Bake a warmly spiced, cozy cake with nuts and chunks of halva! Halva cake conjures up the East — its abundance, its sweets, its fairy tales and mysteries. Everything about it is just right: the butter-rich cake, the caramelized walnuts, the aroma of cinnamon, and the halva, which all lend the bake a cozy spice. The chunks of halva, of course, are the star of the show.
Tanuska-ps
Recipe author
Halva Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
8 g
Fats 39 %
28 g
Carbohydrates 49 %
35 g
419 kcal
GI:
6
/
0
/
94
- Preheat the oven to 320°F (160°C). Grease a 5-by-10-inch (12-by-25 cm) pan with a bit of butter and line the base and sides with strips of parchment paper. Wash, dry, and roughly chop the walnuts into a few pieces each. Cut the halva into 1-inch (3 cm) chunks. Make the filling: put the butter in a small saucepan over low heat. Melt it, then keep it on the heat a few more minutes until it turns light brown and smells nutty (browned butter). Take it off the heat and let it cool. Once cooled, stir in the walnuts and ground cinnamon. Divide the mixture in two and stir the sugar into one half. Make the batter: put the room-temperature butter in the bowl of a mixer and add the powdered sugar. Beat on medium speed until fluffy, then add the eggs and beat again. Sift together the flour, baking powder, and baking soda, add a pinch of sea salt, and mix. Now fold the flour mixture and sour cream into the egg batter, alternating in portions, until you have a smooth batter. Spread half the batter into the pan and level it, scatter over the sugar-free nut-cinnamon mixture, then top with the halva chunks. Spread the remaining batter over the halva and finish with the sugared nut-cinnamon mixture. Bake for 40–45 minutes. Test for doneness with a wooden skewer: poke it into the cake and check — if it comes out clean and dry, the cake is done and can come out of the oven. Let the cake cool in the pan for 20 minutes, then carefully turn it out. Peel off the parchment and let it cool completely before slicing — if you cut it while still warm, you won't get clean slices.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Brown Sugar - 394 kcal/100g
- Baking soda - 0 kcal/100g
- Sea salt - 0 kcal/100g
- Halva - 522 kcal/100g
- Ground cinnamon - 247 kcal/100g
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