Walnut and Halvah Bread
Not until I sliced this bread and took pictures of it sitting prettily on a plate with that seam of walnuts and cinnamon running through it did I realize that I made a very similar loaf just over a year ago, but for a different country. Looking back the ingredients are stunningly similar and it is clear I have a thing for walnuts and cinnamon: Russian Butter Cake.
The thing that makes this a standout (and really, I think the only thing that makes it remotely Middle Eastern) is the line of halvah running through the center of the cake, lending it an earthy, chewy, and almost savory quality, in perfect compliment to the warm walnut, cinnamon, and brown sugar flavors throughout.
This is another cake that is perfect with a nice cup of coffee or tea. We had it for dessert, then breakfast the next day, and then for an afternoon snack. Afternoon sweet bites with a cup of tea are the best way to break up a work day, and this bread is perfect for it.
Walnut and Halvah Bread
Adapted from Plenty More by Yottom Ottolenghi, also written up on Ottelenghi.co.uk
6 Tbsp (85g) unsalted butter, at room temperature, plus more for greasing the pan
½ cup (100g) superfine sugar
2 eggs, lightly whisked
1 2/3 cups (200g) all purpose flour
¾ tsp baking powder
¾ tsp baking soda
½ cup plus 1 Tbsp (130g) sour cream
Topping
¼ cup (60g) unsalted butter
1 ¼ cups (120g) walnuts, coarsely chopped
1 tsp ground cinnamon
3 Tbsp (25g) dark brown sugar
6 oz (170g) plain sesame halvah, broken into 1 inch (~3cm) pieces
1. Heat the oven to 320F/160C. Grease a loaf tin with a little butter, and line the base and sides with parchment paper.
2. Start by making the topping. Put the butter in a small saucepan on a low to medium heat. Leave to melt, then let it sizzle for a few minutes until it's light brown and smells slightly nutty. Remove from the heat and set aside to cool. Once cool, mix the butter, walnuts and cinnamon, divide the mixture in two and stir the sugar into one of the portions (you may need to use your hands to break up the sugar and spread it evenly through the nuts).
3. To make the batter, in an electric mixer, cream the butter and sugar on a medium speed until light and fluffy, then add the eggs a little at a time. Sift together the flour, baking powder, baking soda and a pinch of salt, and bit by bit add this and the sour cream alternately. Make sure not to over-mix.
4. Spread half the batter on the base of the cake tin and evenly scatter over the sugarless nut mix. Dot the halva on top, and spread the remaining batter over this – the halva will drag a bit into the batter, but don't worry about that. Finally, sprinkle the sugary nuts on top.
5. Bake for 40-50 minutes, until a skewer comes out clean. Leave to cool for 20 minutes, then gently remove from the tin by lifting the parchment paper. Take off the paper and leave the cake to cool on a wire rack (it may crumble otherwise).