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Preheat the oven to 180c/160c Fan/Gas Mark 4 and line a loaf tin with greaseproof paper.
In a medium bowl beat your eggs and sugar together into a smooth batter. Add flour, oil, and vanilla extract and mix together until well combined. Divide the batter equally into two bowls.
Blitz your beetroot in a food processor to a smooth puree, saving any liquid in a small bowl for later. Add the beetroot to one part of your cake batter and mix. In the second bowl, add tahini and the zest and juice of your lemon and mix.
Start pouring your batter into the loaf tin, alternating the two mixtures to create marbled layers. Pop the tin into the oven for 40-45 minutes and back until golden and cooked through.
While your cake is baking, make your icing. In a small box, combine icing sugar with a little of your remaining beetroot juice and mix well.
Once your cake is cooled, remove it from the tin and drizzle with your beetroot icing and sprinkle with black sesame seeds.