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Tahini honey cake

I love tahini, the peanut butter-like paste made from sesame seeds. Tahini is ubiquitous in Middle Eastern cooking, used in all sorts of salads and sauces. It also finds its way into many sweet dishes and desserts, usually sweetened with honey. This recipe combines these flavours with the citrus tang of oranges and a touch of cinnamon to make a cake that would be ideal served after a big, generous Middle Eastern meal or perfect with a cup of coffee. The cake also has the advantage of being vegan (for those vegans who choose to eat honey).

Prep time: 10 minutes

Baking time: 30–35 minutes

Ready in: 1 hour

Serves: 6–8

Sunflower oil, for greasing

75g (3oz) wholemeal flour

1 tsp bicarbonate of soda, sifted

1 tsp ground cinnamon

Pinch of salt

100g (3½oz) fresh or frozen white breadcrumbs

125g (4½oz) honey, plus

1 tsp for drizzling

100ml (3½fl oz) light tahini

Juice and finely grated zest of 2 oranges

20cm (8in) diameter cake tin with 6cm (2½in) sides

Preheat the oven to 180°C (350°F), Gas mark 4, then grease the sides of the cake tin with sunflower oil and line the base with a disc of baking parchment.

Place the flour in a food processor with the bicarbonate of soda, cinnamon, salt and breadcrumbs and whiz for about 30 seconds or until fine.

In a bowl, mix together the 125g (4½oz) of honey, along with the remaining ingredients. Add to the food processor with the dry ingredients and whiz together for about 20 seconds or until it just comes together. Tip the batter into the prepared tin and bake for 30–35 minutes or until a skewer inserted into the centre of the cake comes out clean.

When the cake is cooked, take it out of the oven and let it sit in the tin for 5 minutes. Loosen around the edges using a small, sharp knife, then carefully remove the cake from the tin and transfer to a serving plate.

Drizzle over the remaining honey and allow to cool down completely before serving.