INGREDIENTS 
For the crumble
2 oz toasted pistachios, if using the cake kit: 1oz pistachios & 1oz almonds
3.5 oz dark chocolate, chopped
3.5 oz Seed + Mill Halva, chopped

For the cake
1 tsp cardamom
5 oz unsalted butter 
1 c sugar
1/2 c light brown or muscovado sugar
3 large eggs
1 tsp vanilla extract
2 1/4 c all purpose flour 
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
3/4 tsp kosher salt
1 1/2 c sour cream

For the glaze (optional)
1 c powdered sugar
2 tbsp Seed + Mill Organic Tahini
2 tbsp honey
4 tbsp milk

STEPS

For the cake

1. Preheat oven to 350F.  Liberally grease your pan of choice.  If you are using a cake pan or loaf pans, line them with parchment.

2. Chop the pistachios, crumble the halva and combine with the chopped chocolate. Set aside.

3. Beat the butter and sugar in a stand mixer on high for 3-5 minutes until pale and fluffy. Add eggs one at a time, scraping down between each addition, then add the vanilla and sour cream. 

4. While the wet ingredients are mixing, combine the dry ingredients in a bowl.

5. Add the dry ingredients to the stand mixer and mix until just combined.

6. Pour half the batter into the prepared pan(s), sprinkle with the crumble mixture, then top with the remaining batter. (If you are making a square or loaf cake you might want to reserve a little of the crumble mixture to sprinkle on top). Bake for 35-40 minutes or until a skewer comes out clean.

7. Leave to cool in the tin for 15-20 minutes and then invert onto a rack to cool completely.

For the tahini glaze

1. Combine all ingredients in a bowl and mix until smooth. Drizzle over the cake and enjoy!