Preheat the oven to 350˚ F. Use the tahini to “grease” the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.
In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan.
Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.
The cake can also be baked in a 7-inch square pan. Grease the pan as directed but sprinkle the sesame seeds on top of the batter instead of underneath.
Photograph by Holly Wulff Petersen
REPRINTED WITH PERMISSION FROM THE NEW WAY TO CAKE BY BENJAMINA EBUEHI, PAGE STREET PUBLISHING CO. 2019.