Sesame-crusted chiffon cake with burnt honey cream

Asian 20 Mins Prep · 30 Mins Cook

1. Preheat the oven to 170°C, gas mark 3.
2. Brush a 25cm (8cm deep) bundt tin generously with melted butter and coat with sesame seeds, shaking out the excess.
3. Combine the lemon zest, tahini and sunflower oil. Sift together the flour, corn flour and baking powder.
4. Using a stand mixer with a whisk attachment, beat the eggs, sugar and salt for 5 minutes until pale and thick. Slowly pour in the boiling water, then continue whisking until the mixture is very thick and leaves a trail when you lift the whisk.
5. Gently fold in the dry ingredients, then the tahini mixture.
6. Pour the batter into the prepared tin and tap lightly on the counter to release large air bubbles.
7. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely before turning it out.
8. To make the burnt honey cream, heat the honey in a saucepan until it darkens to a deep amber colour. Carefully add 1 tbsp butter and 50g cream and bring back to the boil while stirring.
9. Remove from the heat and stir in the vanilla. Allow to cool completely.
10. Fold the cooled honey caramel into lightly whipped cream (use 200ml) and serve with slices of the cake.

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