Fragrant Halva Cake with homemade halva – Gluten-free version

👨‍🍳 Method

For the homemade halva ✓ Homemade · or skip – back to store-bought

1. 1
   Grease parchment paper well and line a pan with it, so the paper comes up over the sides.

   Baking panParchment paper
2. 2
   Put the sugar and water in a small pot, bring to a boil and cook another 6–8 minutes, until the syrup is thick and stringy.

   Small saucepanStove

   💡On a candy thermometer, the syrup is ready at 121°C.
3. 3
   Beat the tahini in the mixer bowl with the paddle on low speed, raise to medium and pour the hot syrup in a thin stream down the side of the bowl.

   Stand mixer

   💡The syrup is extremely hot: pour it slowly in a thin stream, and don't touch it.
4. 4
   Beat until the syrup is fully absorbed into the tahini, add the vanilla and beat another 30–40 seconds.

   Stand mixer
5. 5
   Transfer the mixture to the pan and press down well.

   Baking pan
6. 6
   Leave at room temperature 6 hours at least, until the halva sets, and slice diced.

   Knife

   💡Halva keeps in the fridge up to two weeks.

To assemble

1. 7
   Preheat the oven to 170°C (340°F) and grease Round pan.

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 8
   Crumble the halva into small pieces.
3. 9
   Beat the eggs and sugar to a smooth batter.

   Whisk
4. 10
   Add the halva and oil and mix.
5. 11
   Sift the gluten-free flour blend and baking powder, combine with the cinnamon and salt, add to the wet mixture and Fold gently, just until no dry gluten-free flour blend remains.

   Silicone spatula

   💡Fold in the gluten-free flour blend only until there are no pockets of dry gluten-free flour blend: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 12
   Pour into the pan and sprinkle the topping on top.

   Baking pan
7. 13
   Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 14
   Let cool and sprinkle the powdered sugar on top.