For me there’s nothing better than stumbling across a new recipe, especially when it’s an ingenious combination of flavors that I love. I do love cake and I do love sesame, especially black sesame seeds.
Visiting Japan had opened my eyes of the potential uses of black sesame seeds particularly in sweet treats.
There’s the steely-grey sesame ice-cream, to the jam-like black sesame seed paste fillings used in mochi (rice cakes) and other sweet delights, to candy made of black sesame. All utterly delicious.
So when I can across this Sesame Cake it was a case of “why didn’t I think of that?”
The sesame flavor of the cake comes from both sesame seeds as well as the intriguing use of sesame oil. Sesame oil in a cake? How interesting.
For a light cake the flavor is surprisingly deep, nutty and toasty (thank you sesame oil). The seeds give a lovely texture and look great in the cake. The sesame remind me of poppy seeds through a cake – another favorite of mine.
A quick dust with icing sugar and you’re done.
This would be perfect served after an Asian inspired dinner. Or just with a cup of tea in the afternoon.
- 1½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 2½ teaspoons toasted sesame oil
- 1 teaspoon vanilla extract
- 8 tablespoons butter, room temperature
- 1 cup sugar
- ½ cup buttermilk, room temperature
- ¼ cup toasted black sesame seeds
- For the full recipe visit: Sesame Cake.