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.