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2. First, make the topping by browning some butter. 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 together, divide the mixture in two and stir the sugar into one of the portions.
3. To make the cake batter, using either a stand mixer with the paddle attachment or an electric hand mixer, cream together the butter and sugar until light and fluffy, then add the eggs a little at a time. Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt, and bit by bit add this and the sour cream/yoghurt alternately. Don’t over-mix everything though.
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 40-45 minutes, until a skewer comes out clean. Leave to cool for 20 minutes, then gently remove from the tin by lifting the greaseproof paper. Take off the paper and leave the cake to cool on a wire rack (it may crumble otherwise). Wrapped, the cake will keep for a day or two.
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