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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