Sesame and spice bundt cake

I made this cake out of pure love for tahini – not the dense, greyish sludge, but silky, creamy Middle Eastern tahini. It is intensely rich and smooth, with a kind of muskiness I find hugely appealing, particularly when combined with honey, oranges and spices.

This cake really showcases the sesame, so if you're a fan, grab a wooden spoon and a couple of bowls and get baking.

Method

● Preheat the oven to 180°C/Gas 4. Lightly spray a 23 x 10cm (2.4-litre) bundt tin with cake spray. If you wish, you can also coat the inside of the tin with sesame seeds by tipping a handful in, then rolling and gently shaking the tin until the whole of the inside is covered in seeds.

● Beat the oils with the eggs in a large bowl until frothy, then add the honey, sugar, tahini and the orange zest and juice. Stir well until smooth, then add the sultanas and stir again.

● In a separate bowl, combine the spices with the sesame seeds, flour and salt. Stir the dry ingredients into the wet ingredients until well combined, then pour into the cake tin.

● Bake for 45 minutes, or until a skewer inserted into the cake comes out clean, and the cake is well risen, golden brown and smells divine.

Recipe taken from Sesame and Spice (Headline)