INGREDIENTS

FOR THE CAKE:
4 large eggs, lightly beaten
1/3 cup tahini (sesame butter)
2/3 cup honey
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder

FOR THE GLAZE:
2/3 cup honey
1 tablespoon tahini (sesame butter)
2 tablespoons sesame seeds

1. Preheat the oven to 350°F.

2. Combine the beaten eggs, tahini, honey, and vanilla in a large bowl until smooth.

3. In a medium-size bowl, combine the flour and baking powder.
Add to the wet mixture and mix well.

4. Pour the batter into a greased 9 x 13-inch baking pan or 9-inch springform pan and bake until a toothpick or knife inserted into the center comes out clean, 25 to 35 minutes.

5. When the cake is ready, remove from the oven and allow to cool for about 45 minutes. With a knife, loosen the edges of the cake around the pan. Place a large plate on top of the cake pan and flip the pan upside-down.

6. Make the glaze. Combine the honey and tahini in small saucepan and cook over low heat until blended to a smooth consistency, 4 to 5 minutes. Add the sesame seeds and mix well. Remove from the heat and immediately pour the hot glaze over the top of the cake, allowing the glaze to soak in. Let cool for half an hour.

7. Cut into diamond shapes about 2 inches long and 1 inch wide, and serve at room temperature. Do not refrigerate.

Yield: Serves 8 to 10