Tahini & sesame loaf cake
- Helena Busiakiewicz
Save recipe
Serves 8 - 10
Easy
Prep: 10 mins
Cook: 1 hr
A star rating of 4 out of 5.2 ratingsRate
loading...
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
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Easy vanilla ice cream
A star rating of 3.6 out of 5.22 ratings
Brown bread ice cream
A star rating of 4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (10)
- kcal405
- fat24g
- saturates11g
- carbs40g
- sugars23g
- fibre2g
- protein6g
- salt0.55g
Ad
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.
Recipe from Good Food magazine, March 2025
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...