Tahini & sesame loaf cake
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
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Prep:10 mins
Cook:1 hrs
- Serves 10
- Easy
Nutrition per serving
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kcal 405
-
fat 24g
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saturates 11g
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carbs 40g
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sugars 0g
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fibre 2g
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protein 6g
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salt 0.55g
Ingredients
- 150g salted butter , plus 1 tbsp, softened and extra for the tin
- 2 tbsp sesame seeds
- 220g golden caster sugar
- 75g tahini , well stirred
- 85g soured cream , at room temperature
- 2 eggs , beaten, 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)
Method
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.
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.
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.
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.
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.
