Benjamina Ebuehi’s recipe for blueberry and halva loaf
My local Turkish grocers have about half an aisle devoted to halva. There are tubs and tubs of the stuff, in all manner of flavours from almond and vanilla to pistachio and chocolate, and I like to pick up a different type each time I go. I use halva in bakes and, of course, I eat it neat, too. In today’s loaf, I’ve used a vanilla one that, as the cake bakes, melts into the batter, bringing a velvety texture to the sponge and a toasty, sesame flavour. The pops of blueberries brighten everything up and make this a perfect pick-me-up.
Blueberry and halva loaf cake
Prep 15 min
Cook 65 min
Makes 1 x 900g loaf
130g unsalted butter, softened
175g caster sugar
70g vanilla or plain halva, plus extra to top
2 large eggs
210g plain flour, plus ½ tsp extra for the blueberries
1½ tsp baking powder
¼ tsp salt
130g blueberries
1 tsp demerara sugar
Icing sugar, for dusting
Heat the oven to 185C (165C fan)/360F/gas 4½, and grease and line a 900g loaf tin with baking paper.
Put the butter and sugar in a bowl and beat until light and fluffy. Add the halva, beat again until well combined, then beat in the eggs one at a time. Tip in the flour, baking powder and salt, and stir until just combined.
In a second bowl, toss the blueberries in half a teaspoon of flour, then gently stir them through the batter. Spoon the batter into the lined tin, then top with a sprinkling of demerara sugar and about a tablespoon of crumbled halva.
Bake for 55-65 minutes, until well browned and a skewer inserted into the middle of the loaf comes out clean – if at any stage the top of the cake looks as if it’s getting too dark, cover with foil.
Once baked, remove from the oven and leave to cool completely. Lift out of the tin, dust with icing sugar, then slice and serve.
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