Cinnamon halva cake
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
Here's how
Preheat oven to 170 degrees celsius. Grease and line 3 x 20cm (8 inch) cake tins.
Place the eggs in a large mixing bowl and beat using an electric beater.
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.
Add vanilla essence and fold the sifted dry ingredients into the egg mixture. Add the cold water and fold again.
Lastly fold in the sunflower oil. Ensure that you have folded in the ingredients properly especially the batter at the bottom of the bowl.
Divide between the cake tins and bake in a preheated oven for 12 - 15 minutes until the cake slightly shrinks away from the tin.
Let the cakes stand for a minute or two before turning them out onto a wire rack. Leave to cool completely.
For the frosting
Cream the butter using an electric beater.
Add the icing sugar and mix to combine.
Beat again until light and fluffy.
Add the cream cheese (I used the Spar brand and it works perfectly) and vanilla essence.
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.
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
Here's how
Preheat oven to 170 degrees celsius. Grease and line 3 x 20cm (8 inch) cake tins.
Place the eggs in a large mixing bowl and beat using an electric beater.
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.
Add vanilla essence and fold the sifted dry ingredients into the egg mixture. Add the cold water and fold again.
Lastly fold in the sunflower oil. Ensure that you have folded in the ingredients properly especially the batter at the bottom of the bowl.
Divide between the cake tins and bake in a preheated oven for 12 - 15 minutes until the cake slightly shrinks away from the tin.
Let the cakes stand for a minute or two before turning them out onto a wire rack. Leave to cool completely.
For the frosting
Cream the butter using an electric beater.
Add the icing sugar and mix to combine.
Beat again until light and fluffy.
Add the cream cheese (I used the Spar brand and it works perfectly) and vanilla essence.
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.
