Walnut and Halva Cake Plenty More, Yottam Ottelenghi Ingredients: 85g unsalted butter, at room temperature, plus extra for greasing 100g caster sugar 2 eggs, lightly whisked 200g plain flour ¾ teaspoon baking powder ¾ teaspoon bicarbonate of soda 130g soured cream salt Topping: 60g unsalted butter 120g walnuts, roughly chopped 1 teaspoon ground cinnamon 25g dark muscovado sugar 170g plain sesame halva, broken into pieces Method: Preheat oven to 180°C/160°C Fan. Grease a 900g loaf tin (25cm x x12cm) with butter and line with greaseproof paper so that it comes up the sides. Start with the topping. Put the butter in a small saucepan and put on a low-medium heat. Melt and then allow it to sizzle for about 3 minutes until light brown and smelling slightly nutty. Remove from the heat and set aside to cool. Once cool, mix the butter, walnuts and cinnamon together. Divide the mixture into two and stir the brown sugar into one of the portions; you may need to use your hands to ensure that the sugar breaks up and spreads evenly through the nuts. Now for the cake batter. In an electric beater, cream the butter and sugar on a medium speed until the mixture

Web viewWalnut and Halva Cake. Plenty More, Yottam Ottelenghi. Ingredients: 85g unsalted butter, at room temperature, plus extra for greasing. 100g caster sugar

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Walnut and Halva CakePlenty More, Yottam Ottelenghi

Ingredients:85g unsalted butter, at room temperature, plus extra for greasing100g caster sugar2 eggs, lightly whisked200g plain flour¾ teaspoon baking powder¾ teaspoon bicarbonate of soda130g soured creamsalt

Topping: 60g unsalted butter120g walnuts, roughly chopped1 teaspoon ground cinnamon25g dark muscovado sugar170g plain sesame halva, broken into pieces

Method:Preheat oven to 180°C/160°C Fan. Grease a 900g loaf tin (25cm x x12cm) with butter and line with greaseproof paper so that it comes up the sides.

Start with the topping. Put the butter in a small saucepan and put on a low-medium heat. Melt and then allow it to sizzle for about 3 minutes until light brown and smelling slightly nutty. Remove from the heat and set aside to cool. Once cool, mix the butter, walnuts and cinnamon together. Divide the mixture into two and stir the brown sugar into one of the portions; you may need to use your hands to ensure that the sugar breaks up and spreads evenly through the nuts.

Now for the cake batter. In an electric beater, cream the butter and sugar on a medium speed until the mixture becomes light in colour and the texture is fluffy. Add the eggs, a little at a time, until they are incorporated.Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt. Add this to the batter, alternating with the soured cream, in a couple of additions. Be sure not to over-mix.

Spread half the batter onto the bottom of the loaf tin and scatter the sugarless nut mix evenly over the batter. Dot the halva on top. Spread the remaining batter on top; this may be slightly challenging as the halva drags into the batter but you shouldn’t worry about it too much. Finish by sprinkling the sugary nuts on top.

Page 2: Web viewWalnut and Halva Cake. Plenty More, Yottam Ottelenghi. Ingredients: 85g unsalted butter, at room temperature, plus extra for greasing. 100g caster sugar

Bake in the oven for 40-45 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool for 20 minutes, then gently remove from the tin by lifting the greaseproof paper. Remove the paper and leave the cake to cool completely on a wire rack (otherwise it might crumble). Wrap in foil – the cake will keep for a day or two. NOTE: it freezes well