How to Make Sweet Greek’s Decadent Halva Cake
Halva is an ingredient used in making halva cake, a favourite treat in every Greek household during the Lenten season. Inimitable cookbook author, chef, and owner of Sweet Greek Shop Kathy Tsaples makes her own halva cake extra indulgent with chocolate and, er, more chocolate.
Ingredients
- 200 grams chocolate and almond halva
- 1/3 cup milk
- 5 eggs
- 250 grams caster sugar
- 125 grams almond meal
- 125 grams hazelnut meal
- 1 tbsp baking powder
- 1/4 tbsp salt
For the Icing :
- 100 grams chocolate and almond halva
- 1 cup icing sugar
- 1-2 tbsp milk
For the Garnish :
- 100 grams halva broken into chunks
- 1 tbsp whole roasted almonds
- 200 grams dark chocolate (100g broken into chunks; 100g melted)
Instructions
- Preheat the oven to 180°C/160°C fan-forced. Butter a 20-centimetre round cake tin and sprinkle it with almond meal, flour or gluten-free flour, if needed.
- Pulse the halva with the milk in a food processor to a fine purée.
- In a large bowl, whisk the eggs and sugar together. Add the puréed halva and mix thoroughly. Add the almond and hazelnut meal, the baking powder and salt, and combine thoroughly.
- Leave the batter to rest for 10 minutes, then pour it into the prepared tin and bake for 1 hour, or until a skewer inserted in the middle comes out clean.
- To make the icing, pulse the halva, icing sugar and milk in a food processor until it is a pourable paste, adding a little more milk if necessary. Pour over the cooled cake.
- Garnish with the halva, roasted almonds and dark chocolate chunks. Using a fork, drizzle over the melted chocolate.