Ottolenghi’s Walnut & Halva Cake

ingredients

For the cake:

85g unsalted butter at room temperature, plus extra for greasing
100g caster sugar
2 medium eggs, lightly whisked
200g plain flour
¾ tsp baking powder
¾ tsp bicarbonate of soda
Salt
130g soured cream (or greek yoghurt)

For the topping:

60g unsalted butter
120g walnuts, roughly chopped
1 tsp ground cinnamon
25g dark muscovado sugar
170g plain sesame halva , broken into large, 3 cm pieces

To make:

1.  Preheat the oven to 180°c/160°c fan/320°f/gas mark 2½.  Grease a 12cm x 25cm loaf tin with a little butter, and line the base and sides with greaseproof paper.

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