Chocolate and tahini bundt cake

Heat the oven to 180C/fan 160C/gas 4 and lightly oil a large bundt tin (I prefer a spray oil for this as it gives even coverage and I find it the best thing to ensure the cake comes out cleanly) and lightly dust with cocoa powder, tapping out any excess.

Mix the sugar, flour, cocoa powder, bicarb and baking powder together, breaking up any lumps of sugar or cocoa powder. In a separate bowl, whisk together the eggs, buttermilk, coffee, oil, tahini and vanilla extract. Make a well in the dry goods and pour in the egg mixture. Use a whisk to fold the two mixtures together, whisking very briefly to make a smooth batter. Pour into the prepared tin, put on a baking tray and bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

For the brittle, line a baking tray with baking paper. Put the sugar into a small pan and cook over a medium heat until melted, then keep cooking until caramelised, and deep copper coloured. Add the sesame seeds and quickly stir together before pouring out onto the prepared baking tray and using a rubber spatula spread into a thin layer. Leave for 10 minutes, or until set, then break into small shards.

To make the glaze, put all the ingredients into a bowl and beat together until smooth. Depending on the ingredients you may need to add a little extra icing sugar so that the texture is thick but still pourable. Pour the glaze over the cake, allowing it to drip down the sides. Press the shards of brittle into the top of the cake. Because the cake is oil-based this cake will keep extremely well, up to 5 days but it’s best to make the brittle on the day it’s needed as it can soften a little over time.