Photo Credit: Saraizel Senderovits
When I got married, my sister presented me with a box of recipes that she had gathered from my family members. Included was a marble cake from my sister-in-law Raizy. This marble cake has been a favorite for over 20 years. It’s simple to make — no separating eggs! — uses basic ingredients, and comes out perfectly moist every time.
When I was on the hunt for some new Bundt cake flavors, I decided to use the base of this cake recipe and replace the cocoa with other ingredients. The outcome was perfect, and I’ve tried many variations since, all with great results.
This recipe is my halvah version. I love the taste of halvah in all sorts of desserts, and I hope you will too!
Variation: To make this recipe as a marble cake, omit the halvah and halvah cream. Pour three-quarters of the batter into prepared pan. Mix 3 tablespoons of cocoa powder into the remaining batter. Pour chocolate batter over white batter and swirl with a knife.
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