I made this cake with sesame seeds and tahini and the juice and zest from an orange then drizzled it in orange icing. it is the first time I have tried tahini and orange together in a cake and it was really good. I greased the tin and sprinkled on some sesame seeds so that the cake would be coated it them. I made this in collaboration with hello fresh for their daily yay campaign. the theme was to bake a cake for someone so I made this one. I haven’t made a bundt cake for ages I forgot how much I love them. I always feel a bit nervous making bundt cakes as I have had a few that didn’t turn out of the tin very well so make sure you grease the tin really well.
250g unsalted butter plus extra for greasing the tin
300g caster sugar
4 tbsp tahini
Juice and zest from one navel orange or two tangerines
350g plain flour
2 tsp baking powder
3 tbsp sesame seeds for the tin
Preheat the oven to 170c
Grease a 2 pound bundt tin and sprinkle on some sesame seeds so that the tin is coated in them.
In a mixer cream together the butter and sugar, being sure to stop and scrape around the sides of the bowl half way through. Cream until pale and fluffy then add the eggs one at a time, mixing for 2 minutes between each one and scraping around the sides of the bowl. Let mix for a few minutes then add the buttermilk, tahini and orange juice and zest. Then fold in the flour and baking powder.
Pour into tin and run a knife around the middle of the mixture then bake for about 50 minutes until a knife inserted comes out clean.
For the glaze mix orange juice and icing sugar together until thick and pour over the sponge.