Sesame Seed Cake

  • Prep time
    10 minutes
  • Cook time
    25-35 minutes
  • Serving
    Yields 10


Yossy Arefi Recipe that we love!

6 tablespoons of sesame seeds
¾ cup (150g) plus 1 tablespoon sugar
1 large egg
½ cup (120ml) whole milk
½ cup (120ml) tahini, well stirred
¼ cup (60ml) neutral oil, like canola or grapeseed
1 teaspoon vanilla extract
¾ teaspoon kosher salt
1¼ cups (160g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda


  1. Position a rack in the center of your oven and preheat the oven to 180°C. Coat an 8-inch square baking pan with nonstick spray and line it with parchment paper. Coat the parchment paper with nonstick spray. Sprinkle 2 tbsp of the sesame seeds on the bottom and spread onto the sides of the pan.
  2. In a large bowl, whisk 3/4 cup (150g) of the sugar and the egg until pale and foamy. Add the milk, tahini, oil, vanilla, and salt. Whisk until smooth.
  3. Add the flour, 3 tbsp sesame seeds, baking powder and baking soda. Whisk until smooth.
  4. Pour the mix into the prepared pan and smooth the top of the batter with a spatula. Sprinkle the remaining sugar and sesame seeds on top of the cake.
  5. Bake the cake for 25-35 minutes and until risen and golden. Set the cake on a rack to cool for 15 minutes. Lift the cake out of the pan to enjoy!