My local Turkish grocers have about half an aisle devoted to halva. There are tubs and tubs of the stuff, in all manner of flavours from almond and vanilla to pistachio and chocolate, and I like to pick up a different type each time I go. I use halva in bakes and, of course, I eat it neat, too. In today’s loaf, I’ve used a vanilla one that, as the cake bakes, melts into the batter, bringing a velvety texture to the sponge and a toasty, sesame flavour. The pops of blueberries brighten everything up and make this a perfect pick-me-up.
