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Evdoxia’s Halva Cake

Yudhika Sujanani takes her culinary inspiration from Greece; the fresh aromatic Mediterranean flavours come alive in today’s Menu.  She’s preparing Marinated Cumin & Ginger Lamb Chops, a side dish of Butter Beans with Feta & Herbs, a spicy tomato sauce and to finish off the meal a Cinnamon Halva Cake.

Ingredients

  •  6 large eggs, at room temperature
  • 230ml castor sugar
  • 5ml vanilla essence
  • 375ml cake flour
  • Pinch of salt
  • 15ml baking powder
  • 5ml ground cinnamon
  • Pinch of salt
  • 90ml cold water
  • 185ml sunflower oil
  • For the frosting
    • 125g butter
    • 500ml Spar Icing Sugar
    • 2 x 230g Spar Cream Cheese
    • 2,5ml vanilla paste
  • For the topping
    • 60g Greek Halva
    • 100g roasted flaked almonds
    • 50ml honey, to drizzle

Method

  1. Preheat oven to 170 degrees Celsius, then grease and line 3 x 20cm (8 inch) cake tins. 
  2. Place the eggs in a large mixing bowl and beat using an electric beater. 
  3. Gradually add in the castor sugar and continue beating.  The mixture must be light and should leave a trail on the surface that is visible for three seconds. 
  4. Add vanilla essence and fold the sifted dry ingredients into the egg mixture.  Add the cold water and fold again. 
  5. Lastly fold in the sunflower oil.  Ensure that you have folded in the ingredients properly especially the batter at the bottom of the bowl. 
  6. Divide between the cake tins and bake in a preheated oven for 12 – 15 minutes until the cake slightly shrinks away from the tin. 
  7. Let the cakes stand for a minute or two before turning them out onto a wire rack.  Leave to cool completely. 
  8. For the frosting
    1. Cream the butter using an electric beater.
    2. Add the icing sugar and mix to combine.
    3. Beat again until light and fluffy.
    4. Add the cream cheese and vanilla essence.
    5. Beat until smooth taking care not to over work the frosting as it can split.

To assemble the cake:

  • Sandwich the cakes together with the cream cheese frosting.
  • Cover the sides and the top of the cake with a thin layer of frosting.
  • Refrigerate until the cake firms up slightly about 20 minutes.
  • Once again frost the top and sides of the cake with the remaining cream cheese frosting.
  • Use a spatula to create a few swirls on top of the cake.
  • Slice the halva into pieces and place on top of the cake.
  • Garnish with toasted almonds and drizzle of honey.