Pistachio Halva Cake

120g soft butter

120g caster sugar

2 large free-range eggs

1 teaspoon vanilla extract

½ cup sour cream

240g self-raising flour, sifted

200g pistachio halva, thinly sliced

Beat butter and sugar in a bowl until pale and creamy. Beat in eggs, vanilla and then sour cream. Stir in the flour. Spread batter into a baking paper-lined 17 x 27cm slice tin. Cover the surface with the sliced halva. Bake at 170°C for 30-35 minutes or until an inserted skewer comes out clean. Remove to cool, in the tin. Cut into squares to serve. Makes 15 squares