Last summer I was in Israel visiting a friend of mine, and there, in Haifa she brought me to my first ever halva. Halva is honestly like nothing else I've ever had before. In texture it is like condensed cotton candy but its flavor grows from the rich velour of tahini paste. This recipe is adapted from the collection of the inspired Molly Yeh. Vouched for by my roommates. Truly delicious!
- 2 cups and 2 tablespoons sugar
- 1 3/4 cup flour
- 3/4 cups and 2 tablespoons cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- 6 tablespoons tahini
- 1 teaspoon vanilla
- 3/4 cup and 2 tablespoons boiling water
- 4 sticks butter
- 3 cups powdered sugar
- 3/4 lb halva (of any flavor)
- 2 teaspoons vanilla
Preheat oven to 375F and line cake pans with parchment paper. In a large bowl, mix together the dry ingredients. In a small bowl whisk together eggs, milk, oil, tahini and vanilla. Stir together wet and dry ingredients while boiling the water. Add boiling water to the mix. Pour batter into your cake pans and slide them into the oven.
While your cake is in the oven beat butter and powdered sugar together in a standing mixer. Add vanilla and halva and mix in.