Tahini lends a savoury versatility to this not-too-sweet cake, with nutty undertones and rounded off with an irresistible glaze
Tahini is one of my most-used ingredients, especially in cakes. When paired with something sweet like honey, it really shines. I can’t get enough of that classic sweet and salty flavour combination, and this cake is all about that. The tahini brings a deeply savoury vibe, which makes it great for those who aren’t into overly sweet desserts. The sticky, buttery glaze on the sesame-studded crust is my favourite bit – I always save it until last.
Prep 15 min
Cook 55 min
130g unsalted butter
200g caster sugar
1½ tsp vanilla bean paste
3 large eggs
220g plain flour
1½ tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
50g plain yoghurt
1 tbsp sesame seeds
For the glaze
20g unsalted butter
A big pinch of flaky sea salt
Heat the oven to 180C (160C fan)/350F/gas 4. Grease and line a 900g loaf tin.
In a large bowl, cream the butter, sugar, tahini and vanilla until pale and fluffy, then mix in the honey. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder, bicarb and salt into a separate bowl, then pour half of it into the butter mixture and stir until just combined. Stir in the yoghurt, followed by the rest of the flour mixture. Transfer the batter into the tin, smooth the surface and top with the sesame seeds.
Bake for 50-55 minutes, until the top is golden and a skewer inserted into the centre comes out clean.
While the cake bakes, make the glaze. Put the honey, butter and salt together into a small saucepan. Heat, stirring, until the butter has melted. When the cake comes out of the oven, pour the glaze on top and let it cool before slicing.
UK readers: click to buy these ingredients from Ocado