Step 1

1 Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Generously butter or coat a 9-by-5-by-3-inch loaf pan with nonstick spray

Step 3

3 Cut a piece of parchment paper that's the length of the loaf pan and about three times its width

Step 4

4 Spray or oil the pan, then press in the parchment paper so that there's overhang on the two long sides

Step 5

5 It should not cover the two short sides

Step 6

6 The overhang will make it easy to lift the cake out of the pan once it’s baked

Step 7

7 Butter or coat the parchment paper and the exposed pan sides with nonstick spray, then sprinkle 3 tablespoons of the sesame seeds on the bottom and up the sides of the pan

Step 8

8 In a large bowl, whisk 3/4 cup (150 grams) of sugar and the egg until pale and foamy, about 1 minute

Step 9

9 Add the milk, tahini, oil, vanilla and salt

Step 10

10 Whisk until smooth

Step 11

11 Add the flour, 2 tablespoons of the sesame seeds, the baking powder and baking soda

Step 12

12 Whisk until well combined

Step 13

13 Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top with a spatula

Step 14

14 Sprinkle the remaining 1 teaspoon of sugar and remaining 1 tablespoon of sesame seeds on top of the cake

Step 15

15 Bake for 40 to 50 minutes, or until the cake is puffed and golden, and a cake tester or skewer inserted into the center comes out clean

Step 16

16 Transfer the cake to a wire rack and let cool for about 15 minutes

Step 17

17 Use the parchment overhang to lift the cake out of the pan and let cool completely before slicing and serving