Tahini Cake With Blueberry Swirl

• For the swirl!:
• 1 1/2 cups (220 grams) blueberries
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon orange juice
• For the cake:
• 3/4 cup (200 grams) tahini, plus 4 tablespoons for brushing the pan
• 1/3 cup (45 grams) sesame seeds, plus 3 to 4 tablespoons for coating the pan
• 3 eggs
• 1 1/2 cups (300 grams) granulated sugar
• 1 vanilla bean, seeds scraped
• 3/4 cup plus 2 teaspoons (190 milliliters) olive oil
• 1 cup (240 milliliters) orange juice
• 2 cups plus 3 tablespoons (280 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

1. In the food processor, puree the blueberries until you have a coarse mixture.
2. In a saucepan, whisk together the sugar, cornstarch, and water to dissolve the cornstarch. Stir in the blueberries and cook over medium-high heat, stirring occasionally to dissolve the sugar, until the mixture thickens and comes to a boil. Then lower the heat and let the mixture simmer and bubble, stirring occasionally, for 2 minutes. Remove from the heat and stir in the orange juice; cool.
3. Preheat the oven to 325u0b0 F. Use a kitchen brush to smear the inside of a 10-inch Bundt pan with the 4 tablespoons of tahini. Make sure you get it in all the crevices and creases-it's the equivalent of "buttering" the pan.
4. Use 3 to 4 tablespoons of sesame seeds (you can use a mix of white and black if you want!) to sprinkle all over the pan. You can shake the pan back and forth a bit, as if you were applying a flour coat, to make sure the seeds are evenly distributed.
5. In a large mixing bowl, whisk the eggs, sugar, and vanilla until smooth and fully incorporated.
6. While whisking gently, slowly pour in the olive oil, making sure it's fully emulsified. Add the orange juice and mix well.
7. Stir in the tahini and mix until well combined and no lumps remain.
8. In a small bowl, whisk together the flour, baking powder, and salt. Then add to the bowl of wet ingredients and fold to combine. Add the remaining 1/3 cup sesame seeds and fold to incorporate.
9. Pour 1/2 of the batter evenly into the prepared pan. Spoon half of the cool berry mixture in a ring over top of the cake batter, then use a wooden skewer, offset spatula, or sharp knife to swirl the two together. Add the remaining batter and the remaining puree and again swirl until well incorporated-large swatches of pure puree could be problematic.
10. Bake for 50 to 60 minutes, until golden brown and cooked through.
11. Allow to cook in the pan completely, then flip onto a cooling rack.
12. This will keep wrapped in foil, at room temperature, for 3 days.

blueberries, sugar, cornstarch, cold water, orange juice, cake, tahini, sesame seeds, eggs, sugar, vanilla bean, milliliters, milliliters, flour, baking powder, salt

Taken from food52.com/recipes/57684-tahini-cake-with-blueberry-swirl (may not work)