Archive for December 29th, 2009

Sesame seed cake

A very delightful cake, light and nutty tasting. I’ve seen this dessert in many places on the internet. The original is by Alice Medrich from Pure Dessert. Mofidications for a dairy-free dessert were easy, and I did not use black sesame seed – I kept mine au naturel.

Sesame seed cake

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

2 1/2 teaspoons toasted sesame oil

1 teaspoon vanilla extract

8 tablespoons margarine, softened

1 cup sugar

1/2 cup plain soy yogurt

1/4 cup natural sesame seeds

Preheat oven to 350 degrees F. Spray side of an 8″ round cake pan with nonstick spray and line bottom with parchment paper.

Mix together the flour, baking soda, baking powder, and salt thoroughly in a medium bowl and sift three times. Set aside.

In a small bowl, whisk eggs together briefly with the sesame oil and vanilla. Set aside.

In the bowl of a stand mixer, beat the margarine at medium speed for a few seconds until creamy. Add the sugar and beat at medium speed until light and fluffy, 2 – 3 minutes. Beat in a little of the egg mixture at a time, taking about 2 minutes to add it all. Stop the mixer, add one third of the flour mixture, and beat on low speed only until no flour is visible. Stop mixer and add half of the yogurt, then beat only until the liquid is absorbed. Repeat with half the remaining flour, then all the remaining yogurt, and finally the remaining flour with the sesame seeds, scraping the bowl as necessary and beating only enough to incorporate the ingredients each time.

Scrape the batter into the prepared pan. Bake until a tooghpick inserted in the center of the cake comes out clean, 35 – 40 minutes. Cool in the pan on a rack for 10 minutes, and then slide a thin knife orspatula down the sides of the cake to detach it from the pan. Invert the cake onto a rack and remove the pan and parchment liner. Turn the cake right side up and let cool completely on the rack.

Cake will keep in an airtight container at room temp for at least 4 days. Or freezes well, well wrapped. Makes 8 servings.

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