Ingredients

• FOR THE CAKE:
• 2 sticks unsalted butter, softened to room temperature
• 1 ½ cups sugar
• 6 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 ½ cups almond flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• ¾ cup whole milk
• ¼ cup cocoa powder
• FOR THE GLAZE:
• 2 cups confectioner sugar
• 2-4 tablespoons whole milk
• 1 teaspoon kosher salt
• ¼ cup Joyva Tahini
• ½ cup crumbled Joyva Halvah

Directions

CAKE DIRECTIONS:

1. Preheat oven to 350 and grease and line a 9-inch cake pan.
   
   
2. In a stand mixer fitted with a paddle cream butter with sugar until light and fluffy.
   
   
3. Add in eggs one at a time until well incorporated along with the vanilla, almond extract, salt and baking powder.
   
   
4. Add in almond flour and milk and combine until well mixed.
   
   
5. Remove half the batter and stir in cocoa powder until evenly incorporated.
   
   
6. Scoop half of the vanilla batter into the bottom of cake pan and smooth followed by chocolate batter and ending with the vanilla batter. Take an offset or knife and swirl the batter from the bottom to the top moving throughout the pan and smooth again.
   
   
7. Bake the cake for roughly 50 minutes until a cake tester comes out clean.

GLAZE DIRECTIONS:

1. In a medium bowl whisk together all the ingredients minus the halvah until a nice smooth thick glaze forms.
   
   
2. Glaze the entire top of the cake followed by the crushed halvah.