when you think of sesame, especially black sesame, you usually associate it with asian cuisine. its aromatic flavor makes it very popular in chinese desserts like tang yuen, black sesame soup, and fried sesame balls. though very seldom are they found on western tables (other than on burger buns), don’t be restricted by its stereotype. wesian (western + asian) it up and make it a star in western desserts.
the cake we made is mildly sweet, which is how we like it. but if you have a big sweet tooth that you need to cater to, add another tbsp of sugar to the recipe.
unsalted butter, room temperature 60 g
sugar 120 g
medium egg 2
cake flour 150 g
milk 80 g
black sesame seed 50 g
baking soda 1 teaspoon
salt 1 pinch
- preheat oven 350 F (175C)
- toast the black sesame seeds on low heat until you smell the aroma
- ground them in a food processor until fine
- in a bowl, beat the butter and sugar until well combined
- add the eggs one at a time, beat well continuously
- add the sifted flour, baking soda, salt, and ground sesame into the butter mixture, mix well
- add the milk, mix until smooth
- grease a 6-inch pan with butter and dust it with flour
- pour the batter into the pan
- bake for 30-35 min
- use a toothpick to test. it should come out clean when the cake is done
- cool the cake in the pan for around 5 min before serving
this black sesame cake has a soft and airy texture like a sponge cake. the light texture compliments the taste of black sesame seeds, which can be dominating and heavy, especially when they are toasted.
for a twist, you could grind some of the sesame and leave some of them whole as an added texture. it gives a subtle crunchy texture.
this cake is damn good yo!
we made this cake for a weekend house party at one of our friends place. sooo yummo!