Buckwheat and Tahini Olive Oil Cake with Honey Drizzle

Preheat oven to 180C (350F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a large bowl, whisk together buckwheat, all-purpose-flour, baking powder, and salt until evenly combined.

In a separate bowl, whisk eggs until homogenous. Add olive oil, tahini, 0.5 cup honey, zest of the lemon, juice of half the lemon, and vanilla extract. Whisk vigorously until fully emulsified and slightly thickened, about 2 minutes.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined — a few small lumps are fine. Do not overmix or the cake will be dense.

Pour batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release any air bubbles.

Bake 28-32 minutes, until the top is deep golden and a skewer inserted in the center comes out with just a few moist crumbs. The edges should pull slightly away from the pan.

Cool in the pan for 10 minutes, then turn out onto a wire rack and cool at least 15 minutes more before glazing.

In a small saucepan over low heat, warm remaining 0.25 cup honey with 1 tbsp tahini, stirring until fluid and combined, about 1 minute. Do not boil.

Drizzle the warm honey-tahini mixture over the cooled cake, letting it pool and drip down the sides. Serve immediately or store at room temperature for up to 2 days.