While the roots of Halwa trace back to Oman, the Bahraini variety evolved uniquely by using vegetable oil, whereas Omani Halwa is traditionally distinguished by the use of animal ghee (Saman). This cake incorporates the chewy, aromatic Bahraini Halwa into a soft, saffron-infused crumb.
Direction
Instructions
- Sift the Dry Ingredients: Sift the flour once, measure it, then sift again with the cardamom, baking powder, baking soda, and salt.
- Cream the Base: Whisk the butter until creamy. Gradually add the sugar and continue whisking until the mixture is light and well combined.
- Incorporate Eggs & Aromatics: Add the eggs one at a time, whisking continuously. Stir in the vanilla, rose water, and saffron infusion.
- The Batter: Fold the flour mixture into the butter mixture in three stages, alternating with the yogurt. Mix gently until the batter is smooth and homogeneous.
- Add the Crunch: Fold half of the mixed nuts into the batter, ensuring they are evenly distributed.
- Layering (The Secret Step): * Grease and flour a 30cm cake tin.
- Pour ¼ of the batter into the tin.
- Distribute ⅓ of the diced Halwa cubes over the surface.
- Cover with half of the remaining batter and repeat the layering with more Halwa.
- Top with the final portion of batter, smooth the surface, and decorate with the remaining nuts and the Halwa strips.
- Bake: Place in a preheated medium oven (180°C / 350°F) for 30–40 minutes, or until a skewer comes out clean.
- Serve: Run a knife around the edges, invert onto a wire rack, and turn upright. Allow it to cool slightly.
Serving Suggestion: This cake is best served warm or at room temperature alongside a pot of bitter Arabic Coffee. It can also be baked as cupcakes by following the same layering technique (Step 6) for each individual cup.
