Tahini & sesame loaf cake
Serves 8 - 10
Easy
Prep:
Cook:
Use up any leftover tahini you might have knocking around in the back of the fridge and make our moreish loaf cake. Brush with honey for a glossy finish and an extra hint of sweetness
Skip to ingredients
Units:
- 150g salted butterplus 1 tbsp, softened and extra for the tin
- 2 tbsp sesame seeds
- 220g golden caster sugar
- 75g tahiniwell stirred
- 85g soured creamat room temperature
- 2 eggsbeaten, at room temperature
- 2 tbsp vegetable oil
- 1 tsp vanilla bean paste
- 225g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- splash of milk(optional)
- 1 tbsp honey(optional)
Nutrition: Per serving (10)
- kcal405
- fat24g
- saturates11g
- carbs40g
- sugars23g
- fibre2g
- protein6g
- salt0.55g
Method
step 1
Butter and line a 2lb loaf tin with baking parchment. Use a pastry brush to spread the bottom of the lined tin with the 1 tbsp butter, then shake in 1 tbsp sesame seeds to coat the base. Set aside. Heat the oven to 190C/170C fan/gas 5.
step 2
Put the rest of the butter, the sugar and tahini in a large bowl. Beat using an electric whisk, until combined and fluffy, about 4-5 mins.
step 3
Whisk in the soured cream, eggs, oil and vanilla. The mix may split, but don’t worry. Sift over the plain flour and raising agents, then fold to combine. Add a splash of milk if the mixture seems very thick.
step 4
Pour the mixture into the prepared tin, then sprinkle the remaining 1 tbsp sesame seeds on top. Bake for 55 mins-1 hr or until golden, risen and a skewer inserted into the middle comes out clean.
step 5
Leave to cool in the tin for 10 mins, then remove to a wire rack to cool completely. Brush with the honey (melted in the microwave if needed) for a shiny finish, if you like.
