This recipe is super simple. I really enjoy the gently floral flavour of orange blossom water, but you can leave it out of the cake and syrup if you want.



50g black sesame seeds

200g butter, softened

200g caster sugar

4 free-range eggs

1 tsp vanilla extract

200g ground almonds

50g spelt or plain all-purpose flour

Pinch sea salt

zest of one orange

2 tbsp orange blossom water


¼ cup good quality honey

1 tbsp water

1 tsp orange blossom water

  1. Preheat oven to 170°C fan bake. Line a 22cm cake tin with baking paper.
  2. Toast the sesame seeds in a pan until they are fragrant and then set aside to cool.
  3. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
  4. Gradually fold in the ground almonds, flour and salt. Mix until just combined. Finally, fold through the toasted sesame seeds, orange zest and orange blossom water.
  5. Pour the batter into the tin and spread out to the sides.
  6. Bake for approximately 30 minutes. The cake is ready when golden in colour and springy to the touch.
  7. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
  8. Meanwhile, prepare the syrup. Put all the syrup ingredients together in a small saucepan on the stove. Warm up on low heat for about 5 minutes. Once the syrup is well combined, remove from heat.
  9. Poke several holes into the top of the cake using a skewer, and then pour the syrup over the cake.
  10. Serve immediately.
  11. Refrigerate in an airtight container for up to 3 days.