Walnut and Halva Baby Cakes

Good things come in small packages and we couldn't agree more. These delightful baby cakes are flavoured with tahini halva. We're pretty sure no one can eat just one
Walnut and Halva Baby Cakes
ITP Images
Walnut and Halva Baby Cakes
April 28, 2020
Preparation Time 20 minutes
Cooking Time 15-20 minutes
Serves Makes: 24
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

100g salted butter
260g spinneysFOOD Honey
2 large eggs
4 tbsp milk
2 tsp vanilla extract
300g spinneysFOOD Self-Raising Flour
½ tbsp bicarbonate of soda
½ tsp spinneysFOOD Salt
150g tahini halva, crumbled
2-3 large pears (approx. 500g) peeled, cored and chopped
50g walnuts, finely chopped

For the crumble topping

50g salted butter, melted
75g spinneysFOOD Self-Raising Flour
2 tbsp spinneysFOOD Unrefined Raw Sugar
2 tbsp cocoa nibs
100g tahini halva, extra, crumbled
30g walnuts, chopped

For the halva icing

100g butter, softened
200g spinneysFOOD Super Fine Icing Sugar, sifted
1 tsp milk, at room temperature
200g tahini halva, crumbled

To serve

Tahini halva, cubed
Pistachios, chopped

METHOD

  • 1

    Preheat the oven to 160°C, gas mark 3.

  • 2

    Line a 12-hole muffin tin with cupcake liners.

  • 3

    Heat the butter in a saucepan over a low heat and allow to simmer for 5 minutes until it turns brown. Pour into a bowl and set aside to cool slightly.

  • 4

    Add the honey, eggs, milk, vanilla and whisk to combine. Add the flour, bicarbonate, salt, halva, pears and walnuts and mix well.

  • 5

    Divide between the muffin tin cups (fill 2/3 of each cup).

  • 6

    To make the crumble, mix all the ingredients together. Sprinkle over the cupcakes and bake for 10-15 minutes or until risen and a skewer inserted comes out clean.

  • 7

    To make the icing, cream the butter until light and fluffy – approx. 8 minutes. Add the icing sugar and milk and whip until fluffy. Add the halva and mix until just combined – don’t overmix.

  • 8

    Spread onto the cakes, top with the tahini halva and pistachios to decorate.

ALSO TRY

We've swapped the butter for avocado in these mini bundt cakes, which also results in a good, tender crumb and delicious flavour, especially when finished with that lime glaze
The addition of ras el hanout, a Moroccan spice mix, and buttermilk to this cake result in an aromatic, tender crumb. Slather it with the equally delicious frosting
Here's a no-brainer combo which will leave you wondering where it's been all your life