Tahini & sesame loaf cake

• salted butter↗150g g

  plus 1 tbsp, softened and extra for the tin

• sesame seeds↗2 tbsp tbsp
• golden caster sugar↗220g g
• tahini↗75g g

  well stirred

• soured cream↗85g g

  at room temperature

• eggs↗2

  beaten, at room temperature

• vegetable oil↗2 tbsp tbsp
• vanilla bean paste↗1 tsp tsp
• plain flour↗225g g
• baking powder↗½ tsp ½ tsp
• bicarbonate of soda↗½ tsp ½ tsp
• milk↗splash of

  (optional)

• honey↗1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.