This sesame seed cake is the type of cake my Mom loves. I plan on making this for her next week just in time for her birthday. She’s not really looking for a huge celebration; she just wants my family and my brother’s family to celebrate her special day with her. I already planned on making this because I know she would absolutely love this. The best thing about this too is that it’s not that sweet- it won’t be that bad for her and Dad.
See what our friends over at The Ordinary Cook have to say about this recipe:
“The sesame oil flavor wasn’t as evident as you might think. It just slightly boosted the flavor already supplied by the seeds, and the pretty seeds dispersed throughout provided tiny bits of crunch. The cake got better and better as it sat from the first day to the second and then the third. The tenderness and flavor really made it seem like it should have been much more complicated to make.”
You will be obsessed with making this, not just with eating this. This sesame seed cake can even be your go-to cake recipe whenever you’re in dire need of it. Don’t hesitate to make this for your family because you don’t want them to miss this!
Ingredients
50 g McCormick sesame seeds
120 g softened Land O Lakes unsalted butter
200 g Domino caster sugar
1 tsp McCormick vanilla extract
2 ½ tsp Cookwell toasted sesame oil
2 Eggland’s eggs
150g Gold Medal plain flour
50g Bob’s Red Mill ground almonds
1 tsp Clabber Girl baking powder
¼ tsp Morton salt
120 ml Borden butter milk (or milk with a few drops of lemon juice mixed in and left to stand for ten minutes)
Instructions
Grease and line a 20cm cake tin and preheat the oven to 180°c, or use the baking oven of the Aga.
Lightly toast the sesame seeds in a dry pan until lightly golden and tip out onto a plate and set aside.
Cream the butter and sugar together until pale and fluffy and then add the eggs one at a time, beating well between each addition. Beat in the sesame oil and the vanilla extract. Fold in the flour, baking powder, ground almonds, salt and sesame seeds and then fold in the buttermilk.
Spoon the batter into the cake tin and level the top carefully. Bake in the centre of the oven for 25-30 minutes until a skewer comes out clean. Leave in the tin for ten minutes and then turn out to cool on a wire rack, peeling off the lining paper.
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Quick Tip: Don’t forget to use parchment in the bottom of your cake pan so it won’t stick.
Thanks again to The Ordinary Cook for this amazing recipe.
