Step 1

Preheat the oven to 350°F. Line and grease a 9” round or square cake pan. (This cake can also be baked in a loaf pan, but the baking time will increase.)

Step 2

Add the raw sesame seeds to a dry skillet over medium-high heat; toast the seeds until fragrant and just starting to brown, 3-4 minutes. Immediately remove the sesame seeds and transfer them to a dish; reserve and allow them to fully cool before using. You can use pretoasted sesame seeds, but toasting them yourself will give this cake a deeper sesame flavor.

Step 3

In a large bowl, combine the eggs, honey, oil, tahini, strong coffee or tea, sugar, brown sugar, vanilla extract and salt. Whisk until smooth.

Step 4

Using a mesh sieve or flour sifter, sift in the flour, baking powder and baking soda into the wet ingredients. Mix until everything is just combined, be careful not to overmix the batter. Add the toasted and cooled sesame seeds to the batter, and mix until just evenly incorporated.

Step 5

Transfer the batter to your lined and greased cake pan. Bake for 30 minutes, or until the cake is golden brown, and a cake tester or toothpick comes out clean. Allow the cake to fully cool.

Step 6

While the cake is cooling, make the glaze by combining the powdered sugar, honey and water in a bowl. Whisk until smooth. Drizzle the glaze over the cake, and top with extra sesame seeds if desired.