Tahini, Black Sesame & Earl Grey Marble Loaf

I’m a sucker for anything that’s salty and sweet, and this loaf checks every box. The combination of rich, nutty tahini with fragrant Earl Grey is one of those pairings that sounds unexpected until you take a bite. Then it just makes sense. Add toasted black sesame, bright orange zest, and a silky Earl Grey glaze, and it honestly tastes like heaven.

This loaf is inspired by the beautiful recipe from Cake by Lucie by Lucie Franc de Ferriere. I made a couple of small tweaks to make it my own, swapping the canola oil for avocado oil and using sour cream in place of yogurt for an even more tender, moist crumb. The result is a loaf that’s rich, fragrant, and every bit as stunning as it is delicious.

It’s the kind of cake that feels right at home with a slow morning coffee, an afternoon cup of tea, or wrapped up and shared with a friend. Every slice reveals a beautiful marble of vanilla, Earl Grey, and black sesame, while the tahini adds a subtle savory note that perfectly balances the sweetness.

I finished mine with dried rose petals, chamomile flowers, and calendula petals for a botanical touch that feels just as special as the loaf itself. 

Ingredients

Loaf

• Avocado oil spray or avocado oil, for greasing the pan
• 1¼ cups (175 g) all-purpose flour
• 1¾ teaspoons baking powder
• ½ teaspoon baking soda
• 1½ teaspoons fine sea salt
• ½ cup plus 2 tablespoons (150 g) sour cream, room temperature
• ½ cup plus 2 tablespoons (135 g) well-stirred tahini, room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon finely grated orange zest
• ¾ cup (180 ml) avocado oil
• 6 tablespoons (25 g) loose Earl Grey tea leaves, finely ground
• 3 tablespoons black sesame seeds, finely ground

Earl Grey Milk

• ¼ cup (60 ml) whole milk
• 1 tablespoon loose Earl Grey tea leaves

Earl Grey Glaze

• 2 cups powdered sugar
• 3 tablespoons cooled Earl Grey milk (plus more if needed)
• 1 teaspoon finely ground Earl Grey tea
• Pinch of fine sea salt
• ¼ teaspoon finely grated orange zest

Garnish

• Dried edible rose petals
• Dried chamomile flowers
• Dried calendula petals

Directions

Make the Loaf

1. Preheat the oven to 300°F. Grease a 9 x 5-inch loaf pan with avocado oil or cooking spray and line with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sour cream and tahini until smooth. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs, vanilla, and orange zest on medium-high speed for about 3 minutes, until pale, thick, and fluffy.
5. With the mixer running on medium speed, slowly drizzle in the avocado oil. Scrape down the sides of the bowl, then mix until fully emulsified.
6. Reduce the mixer to low speed. Add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Mix just until combined—do not overmix.
7. Divide the batter evenly between two bowls. Stir the finely ground Earl Grey tea and ground black sesame seeds into one half of the batter until evenly incorporated.
8. Alternate large spoonfuls of the plain batter and Earl Grey batter into the prepared loaf pan. Using a skewer or butter knife, make one large figure-eight motion through the batter to create a marbled effect. Be careful not to over-swirl.
9. Gently tap the pan on the counter a few times to release any air bubbles.
10. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the loaf cool in the pan for 30 minutes. Lift it out using the parchment paper and transfer to a wire rack to cool completely before glazing.

Make the Earl Grey Milk

1. Warm the milk in a small saucepan over low heat until steaming but not simmering.
2. Remove from the heat and stir in the Earl Grey tea leaves.
3. Cover and steep for 30 minutes.
4. Strain through a fine-mesh sieve, discarding the tea leaves, and let the milk cool completely.

Make the Earl Grey Glaze

1. In the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl using a hand whisk), combine the powdered sugar, 3 tablespoons of the cooled Earl Grey milk, ground Earl Grey tea, salt, and orange zest.
2. Mix until smooth, thick, and opaque. If the glaze is too thick, add a little more Earl Grey milk, 1 teaspoon at a time. If it’s too thin, whisk in more powdered sugar until it reaches a thick, pourable consistency.

Finish the Loaf

Once the loaf has cooled completely, pour the glaze evenly over the top, allowing it to gently drip down the sides.

While the glaze is still wet, garnish with dried edible rose petals, dried chamomile flowers, and calendula petals for a beautiful botanical finish.

Allow the glaze to set before slicing. Store in an airtight container at room temperature for up to 3 days.