Tahini Poppy Seed Pound Cake

Step 1

Preheat the oven to 325°F with a rack in the center. Lightly grease a tea loaf pan (or 9” x 5” loaf pan), then sprinkle 3 tablespoons (24g) sesame seeds into the bottom and up the sides of the pan. Set aside the remaining 1 tablespoon of seeds; you'll use them to garnish the top.

Step 2

, To prepare the batter: Using an electric or stand mixer, beat together the tahini, cream cheese, butter, and salt at high speed until smooth.

Step 3

, Add the sugar and continue beating until the mixture is very light and fluffy.

Step 4

, Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl and beat briefly to recombine any residue.

Step 5

, Stir in the flour and baking powder, then the milk and vanilla. Mix until just combined, scraping the sides and bottom of the bowl.

Step 6

, Mix in the poppy and sesame seeds and transfer the batter to the prepared pan. Sprinkle the top of the cake with the remaining 1 tablespoon sesame seeds.

Step 7

, To bake the cake: Bake the cake for 70 to 75 minutes, tenting it lightly with aluminum foil after 60 minutes. When done, a toothpick or paring knife inserted into the center will come out clean.

Step 8

, Remove the cake from the oven and place it on a rack to rest for 15 minutes. Then carefully turn the cake out of the pan onto the rack to cool completely.

Step 9

, Storage information : Store the cake, well-wrapped, at room temperature for several days; freeze for longer storage.