Tahini Cake with Blueberry Swirl

Ingredients

• 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

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