Yogurt Raspberry Loaf with Halawa

Name: Yogurt Raspberry Loaf with Halawa
Prep time: 15 min
Cook time: 55 min
Yield: 6-8 slices
Cuisine: Middle Eastern

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Desserts

This yogurt raspberry loaf with halawa is so easy to throw together! Moist, soft, and bursting with raspberries—you're going to love this one.

PREP TIME

15 minutes

COOK TIME

50–55 minutes

SERVES

6-8 slices

About this recipe

If you love easy bakes, this yogurt raspberry loaf with halawa will be your new favourite! It’s soft, moist, and packed with juicy raspberries, nutty halawa (halva) and a hint of vanilla. I grew up eating halawa (halva) in a simple sandwich, so I love the way it melts into pockets of sweetness in this cake. It’s the perfect treat for breakfast, afternoon tea, or whenever you want something a little special.

This yogurt raspberry loaf with halawa is just as easy as my Super Easy Chocolate Orange Cake and Moist Walnut Banana Bread. No fancy techniques—just mix, bake, and enjoy! The yogurt keeps it incredibly soft, while the almonds add a satisfying crunch. You’ll love this as much as I do for its simplicity. It’s one of those recipes that’s so easy to throw together!

Ingredients

250 grams self-raising flour
¾ (160 grams) caster sugar
¼ teaspoon salt
3 eggs
120 grams unsalted butter, melted
250 grams natural or Greek yogurt (full fat) - 1 cup but not heaped
1 teaspoons vanilla extract
125 grams fresh raspberries - 1 Packet (plus extra for the top)
120 grams halawa (halva), roughly chopped into 1cm pieces
50 grams chopped roasted Almonds
handful slivered almonds for the top

Notes from Rouba

Toss raspberries in a little flour to prevent them from sinking.
If halawa is too crumbly, freeze it for 10 minutes before chopping.
You can swap almonds for pistachios
Store in an airtight container at room temperature for up to 3 days.

Method

Step 1. Preheat oven & Prepare loaf tin

Preheat your oven to 160°C fan forced (180°C no fan). Line a 23cm x 13cm loaf tin with baking paper, ensuring some overhang for easy removal.

Step 2. Mix the batter

In a large mixing bowl, whisk together the self-raising flour, caster sugar, and salt until evenly combined. In a separate bowl, whisk the eggs, melted butter, yogurt, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix, as this can make the loaf dense.

Step 3. Add the mix-ins

Toss the raspberries and halawa with a teaspoon of flour to prevent them from sinking. Fold them into the batter along with the almonds, ensuring they are evenly distributed. Pour the batter into the prepared loaf tin. Arrange a few extra raspberries on top, gently pressing them into the batter, and sprinkle with slivered almonds.

Step 4. Bake & cool

Bake for 50–55 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil in the last 10 minutes. Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.