Yogurt, tahini, lemon and black sesame cake – healthy, aromatic and indulgent

Sesame

What's inside?

One part natural yogurt (e.g. one cup)

One part raw tahini (same amount as yogurt)

One part brown sugar

Three parts almond flour, chickpeas or puffed rice

2 eggs

2 tablespoons olive oil

Lemon zest from one large lemon

2 tablespoons fresh lemon juice

1–2 tablespoons black sesame seeds (plus a little more for sprinkling on top)

Butter and flour for greasing the pan

Tip: 'Part' means all ingredients are measured using the same unit-if you use 1 cup of yogurt, use the same cup for tahini, sugar, and flour.

How to prepare?

Preparing the baking tray

Grease a flat pan or heatproof pot with butter and dust with a little flour to prevent sticking.

Preparing the batter

1. In a large bowl, mix the yogurt, tahini, olive oil and eggs.

2. Add the sugar and mix until smooth and uniform.

3. Add the lemon zest, lemon juice and black sesame seeds.

4. Finally, gradually add the flour and mix until you get a thick, sticky batter.

A little anecdote: This cake loves spontaneity-just mix everything in a bowl and bake. Don’t overthink!

Baking

1. Pour the batter into the greased pan.

2. Sprinkle a little more black sesame seeds on top.

3. Bake in an oven preheated to 180 degrees for 45–50 minutes, until the cake is golden brown and a toothpick comes out dry.

Important: Do not open the oven during the first 45 minutes-it can cause the cake to collapse.