Ingredients

• 130g unsalted butter
• 200g caster sugar
• 70g tahini
• 1½ teaspoons vanilla bean paste
• 40g honey
• 3 large eggs
• 220g plain flour
• 1½ teaspoons baking powder
• ¼ teaspoons bicarbonate of soda
• ¼ teaspoons salt
• 50g plain yogurt
• 1 tablespoon sesame seeds

For glaze

• 40g honey
• 20g unsalted butter
• pinch of flaky sea salt

Heat oven to 180C. Grease and line a 900g loaf tin.

In a large bowl, cream the butter, sugar, tahini and vanilla until pale and fluffy, then mix in the honey. Add the eggs one at a time, beating well after each addition.

Sift the flour, baking powder, bicarb and salt into a separate bowl, then pour half of it into the butter mixture and stir until just combined. Stir in yogurt, followed by the rest of the flour mixture. Transfer the batter into the tin, smooth the surface and top with the sesame seeds. Bake for 50-55 minutes, until the top is golden and a skewer inserted into the centre comes out clean.

While the cake bakes, make the glaze. Put the honey, butter and salt together into a small saucepan. Heat, stirring, until the butter has melted. When the cake comes out of the oven, pour the glaze on top and let it cool before slicing.