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  • Writer's pictureNava

Halva Marble cake

Halva marblish cake

Hi everyone and happy Friday to all you wonderful bakers.

I marvel at tahini it’s so versatile, you can eat it just as it is, sweet or savoury, you can add just about anything to it and of course cook with it. My favourite thing to make with tahini is halva. It is incredibly sweet and most people can only handle a sliver, but not this mama. I can eat it by the spoonful. I wish there was something more important I could boast about, but truth be told, sweet is my equivalent to beer! People will often ask, How can you put so much sweets away?’ and my standard answer is, How can you put that much beer away?’ their answer, ‘I relive myself of it.’ To which I answer, ‘So do I.’

On that note, this Halva marblish cake, is so simple, super easy to make and surprisingly not so sweet but it certainly has loads of flavour and is moist and light. Why do I call it marblish? Because I didn’t find it easy to get the marble effect, maybe you can do it, I would love to see how yours turns out.

I just realised that the last time I made a marble cake I had an operation the very next day, I even wrote about it (It’s on my website: For Ivan’s sake) and now after making this marble cake I am off to the hospital for an operation on Monday, maybe I should stop making marble cakes……

This recipe is by a chap called Roy Yohanub

I stayed true to the recipe the only thing I added was the Halva cream and topping!

Halva marble ingredients

½ cup good quality tahini

½ cup of honey OR ½ cup date syrup

Halva cream


300ml for whipping cream

1 tablespoon tahini

1 tablespoon honey or date syrup


Using an electric mixer whip the tahini and date syrup together pour the cream in and continue whipping until firm.

Place in the fridge

Halva cake


3 eggs

150g butter melted or 150mls oil

1 cup sugar

1 teaspoon vanilla extract

250mls orange juice or buttermilk or sour cream

2 cups self-raising flour

¼ teaspoon bicarbonate soda

¼ teaspoon salt

Method for cake

Pre heat the oven to 180C

In a large mixing bowl, mix the eggs, sugar, vanilla extract and oil with an electric mixer until all ingredients have incorporated. Slowly add the orange juice OR the buttermilk OR the sour cream until blended in. Add the flour, salt and bicarbonate soda until smooth. Don’t over mix, just a couple of minutes.

In a separate bowl, mix tahini with honey or date until well incorporated.

Pour cake batter into a 24cm round cake tin, pour the Tahini mixture on top. Using a skewer or a butter knife make a swirling pattern in a zig-zag motion, going around the cake tin a couple of times. Don’t over swirl, ppl!!

Bake for approx. 35-40min or when inserting a skewer into the centre of the cake it comes out clean or with some tiny crumbs.

Once cake has cooled down to room temperature, transfer onto a serving dish, spread the halva cream on top of the cake, sprinkle with nuts, edible rose petals, and crumbed halva.

For the nuts I used walnuts and pistachios.

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