Black Sesame Cake Recipe
Black sesame cake is a delightful dessert originating from Asian cuisine, particularly popular in countries like China, Japan, and Korea. It features the distinctive nutty flavor of black sesame seeds, which impart a rich, earthy taste to the cake.
This recipe combines the aromatic sesame with a moist, tender cake texture, making it a perfect treat for any occasion.
Ingredients:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup black sesame seeds, toasted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature
How to Make Black Sesame Cake:
Prepare the Sesame Seeds:
Toast the black sesame seeds in a dry skillet over medium heat until fragrant, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and let cool.
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Grind Sesame Seeds:
Grind the toasted black sesame seeds in a food processor or blender until they resemble a fine meal, similar to cornmeal in texture. Set aside.
Prepare the Batter:
In a medium bowl, whisk together the flour, ground black sesame seeds, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar:
In a large bowl, cream together the softened butter and sugar until light and fluffy, using a hand mixer or stand mixer.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in Oven:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Chef’s Note:
Toasting the black sesame seeds intensifies their flavor, so be sure not to skip this step. You can adjust the intensity by toasting them lighter or darker according to your preference.
If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5-10 minutes until it curdles slightly.
Nutrition Information (per serving):
- Calories: Approximately 300 kcal
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 250mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 5g
Enjoy your homemade Black Sesame Cake as a delightful dessert or a sweet treat with tea or coffee!
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