Halvah Cake
Submitted by kathyanneb
Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.
YIELD
16 servingsPREP
45 minCOOK
60 minREADY
120 minThis halvah cake draws from Middle Eastern baking traditions, using tahini as the fat instead of butter or oil. The sesame paste gives the cake a distinctly nutty, toasty flavor that you won’t find in any Western-style bake. Semolina flour alongside regular flour creates a pleasantly grainy, dense crumb that absorbs syrup without falling apart.
Cinnamon, cardamom, and nutmeg work in the background, adding the warm spice notes that are signature to this style of dessert. The batter rests for 30 minutes before baking, which lets the semolina hydrate and the spices bloom.
The three-stage baking is unusual but intentional. Starting hot sets the structure, then gradually lowering the temperature dries the cake enough so it can absorb the orange syrup without turning soggy. Pouring hot syrup over a fully cooled cake is the key. Hot on hot makes mush. Hot on cold lets the syrup soak in slowly and evenly.
Chef Tips
- Stir the tahini and sugar over very low heat. Too high and the tahini separates and turns greasy.
- The orange syrup should be poured while still hot. It needs to penetrate the cake, not just sit on top.
- Let the cake absorb the syrup for at least an hour before serving. Patience rewards you with evenly soaked squares.
- Serve at room temperature. Cold dulls the spice flavors and makes the texture too firm.
Variations
- Add a tablespoon of rose water to the syrup for a floral, perfumed finish traditional in many Middle Eastern versions.
- Scatter chopped pistachios over the top after pouring the syrup for color and crunch.
- Replace the orange juice in the syrup with pomegranate juice for a deeper, ruby-colored soak.
Ingredients
Directions
Combine the tahini and sugar in a large pot; stir over very low heat until well blended.
Remove from heat and add eggs one at a time, mixing well after each addition.
Combine flour and baking soda and add, blending well.
Add the water and stir until well-blended.
Finally stir in the semolina and spices.
Pour batter into a well-greased 8 x 8 x 2 cake pan.
Allow to stand for 30 minutes.
Bake for 15 minutes in preheated 400℉ (200℃) oven, then 15 minutes at 375 degrees, and ½ hour at 350℉ (180℃).
Allow cake to cool in the pan.
Cut into squares and pour the hot syrup over the cold cake.
Allow to stand in the pan until syrup is almonst absorbed.
Serve at room temperature.
Serves 16.
- Orange syrup - combine 2 cups sugar, 1 cup water, juice of ½ lemon, juice of 1 orange in saucepan and cook for 20 minutes.
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