Sesame Cake: Origin Unknown #149

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 Sesame Cake: Origins Unknown #149

This loaf cake is rich with the nutty flavor of sesame seeds that line the pan and the addition of creamy tahini that’s stirred into the batter. Serve it plain, with whipped cream and berries, or drizzled with tahini and honey.  


Ingredients:

  • Unsalted butter or nonstick spray, for coating 9 x 5” loaf pan.
  • 6 T. Sesame seeds (white, black or mixed), divided
  • 3/4 c. Plus 1 tsp. Sugar
  • 1 egg
  • 1/2 c. Whole milk
  • 1/2 c. Well-stirred tahini
  • 1/4 c. Vegetable oil
  • 1 tsp. Vanilla extract
  • 3/4 tsp. Kosher salt
  • 1-1/4 c. All-purpose flour
  • 1-1/2 tsp. Baking powder
  • 1/4 tsp. Baking soda
  1. Position a rack in the middle of the oven and preheat to 350F. generaos sly butter or coat a 9 x 5” loaf pan with nonstick spray.  Cut a piece of parchment paper that’s the length of the loaf pan and about three times its width.  Spray or oil the pan, then press in the parchment paper so that there’s overhang on the two long sides.  It should not cover the two short sides.  The overhang will make it easy to lift the cake out of the pan once it’s baked.  Butter or coat the parchment paper and the exposed pan sides with nonstick spray, then sprinkle 3 T. Of the sesame seeds on the bottom and up the sides of the pan.
  2. In a large bowl, whisk 3/4 c. Of sugar and the egg until pale and foamy, about 1 minute.
  3. Add the milk, tahini, oil, vanilla and salt.  whisk until smooth.
  4. Add the flour, 2 T. Of the sesame seeds, the baking powder and baking soda.  Whisk until well combined.
  5. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top with a spatula.
  6. Sprinkle the remaining 1 tsp. Of sugar and remaining 1 T. Of sesame seeds on top of the cake.
  7. Bake for 40-50 minutes, or until the cake is puffed and golden and a cake tester or skewer inserted into the center comes out clean.
  8. Transfer the cake to a wire rack and let cool for about 15 minutes.  Use the parchment overhang to lift the cake out of the pan and let cool completely before slicing and serving.
Results: This was an easy cake to make. The recipe was also easy to follow, except for the parchment paper section. I had to read that a few times. I had never bought tahini before. It’s a bit pricey.  Therefore, I will make another cake that will call for it, or I can make this again. 

Bottom Line: Very good. I’ll definitely make it again especially since I have the tahini.

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