Tahini & sesame loaf cake

Ingredients

For 10 servings

• •150 g salted butter plus 1 tbsp, softened and extra for the tin
• •2 c. à soupe sesame seeds
• •220 g golden caster sugar
• •75 g tahini well stirred
• •85 g soured cream at room temperature
• •2 eggs beaten, at room temperature
• •2 c. à soupe vegetable oil
• •1 c. à café vanilla bean paste
• •225 g plain flour
• •0.5 c. à café baking powder
• •0.5 c. à café bicarbonate of soda
• •splash of milk (optional)
• •1 c. à soupe honey (optional)

Method

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.