Blondies are the new brownies and a must-bake if you like your cake chewy and gooey. They’re the white chocolate alternative to the regular dark chocolate version. I love tahina’s nutty notes so much, I’d add it to everything (sweet or savoury) so it was a no brainer for this bake. Blended with the sweet ingredients, it brings a halva-like note to the party. A touch of sea salt cuts through the sweetness and makes them incredibly more-ish.


Method

• Preheat the oven to 180°C.

• Line the base and sides of a 20cm square baking letting some overhang the sides of the tin, to make it easier to lift out the cake later.

• Put the butter and both sugars in a large mixing bowl and beat together with electric beaters until light and fluffy.

• Beat in the eggs and vanilla and keep mixing until it is pale in colour and very light.

• Add the tahini and golden syrup and beat until combined.

• Stir together the flour and salt then fold into the batter with the white chocolate. If the mixture is very thick, add the milk to thin it a little – it should be light and spoonable and not super sticky.

• Scrape the cake batter into the prepared cake tin, smooth the surface (with a light touch) and sprinkle with the sesame seeds.

• Bake for 25–30 minutes until cooked through. It should be lightly golden with a definite wobble in the middle. Don’t panic it will set. Sprinkle with a generous pinch of flaky sea salt then leave to cool completely in the tin, then refrigerate for at least 3 hours and even overnight so you can cut it cleanly.

• Serve cut into squares. The blondies will keep for 4–5 days in an airtight tin.
  
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