Lemon Tahini Olive Oil Cake

Position a rack in the center of the oven and preheat to 180°C (350°F). Grease an 8-inch round cake pan with a thin film of olive oil, then line the bottom with parchment paper.

In a medium bowl, whisk together all-purpose-flour, white-sugar, baking-powder, and fine salt until evenly combined. Set aside.

In a large bowl, crack egg and whisk vigorously for 30 seconds until well broken up. Add olive-oil, tahini, the zest of both lemon, the juice of both lemon (about 4 tablespoons), and vanilla-extract. Whisk until the tahini is fully incorporated and the mixture is smooth and slightly thickened, about 1 minute.

Pour the dry ingredients into the bowl of wet ingredients. Fold with a spatula until just combined — a few small streaks of flour are fine. Do not overmix or the cake will be tough. The batter should be pourable and slightly thick.

Pour the batter into the prepared pan and smooth the top with the spatula. Tap the pan gently on the counter to release any large air bubbles. Bake on the center rack for 30–35 minutes.

At 30 minutes, check by inserting a toothpick into the center. The cake is done when the toothpick comes out with only a few moist crumbs attached, and the top is deep golden with slightly darker edges. If needed, bake an additional 3–5 minutes.

Remove from oven and cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, then invert onto the rack. Peel off the parchment and flip right-side up. Cool at least 20 minutes more before slicing.

While the cake cools, toast sesame-seed in a small dry skillet over medium heat, stirring constantly, for 2–3 minutes until fragrant and lightly golden. Immediately transfer to a plate to stop the browning.

Slice the cake into wedges and plate. Scatter the toasted sesame seeds over the top or serve them alongside for guests to add their own. Best enjoyed slightly warm or at room temperature.