Table of Contents
Toasted sesame oil is one of those ingredients, like smoked paprika or anchovy, that takes over everything unless used very sparingly. Sprinkle salt on the top as well to emphasize the savory/sweet dynamic. Check the cake at 50 minutes.
Sprinkle with more white and black sesame seeds, then with more sugar. Bake until a tester inserted into the center of cake comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around short sides of pan and use parchment to help lift cake out of pan and onto rack.
Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside. Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine. Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first).
Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess. Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside.
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