One good thing about this recipe is that it’s flourless. So if you are one of those who are being careful about their carbohydrate intake, then this cake recipe is yours to enjoy. My friends told me this cake is their go-to cake whenever they want something sweet but not that rich and heavy. This tastes better with coffee, but of course you can eat this with tea. Make this one for your family now- I am pretty sure this cake will make them happy.
Check out what our friends from One Bite More have to say about this recipe:
“But faced with the challenge of developing a light and fluffy, not at all dense, flourless cake recipe, I thought I might as well go the whole hog and get rid of the lactose as well (for unfortunate sods like me).(My mama ate it with black sesame powdered ice cream. Lactose intolerance? Peh!)And in the end, it was quite an easy cake to make.”
You can eat this with anything you want. It’s up to you how you want to enjoy this simple but tasty cake recipe. You have to let me know how it goes!
Ingredients
25 g Morton And Bassett black sesame seeds
100 g Domino sugar
50 g Hershey’s cocoa powder
⅓ c water
2 tbsp Arrowhead tahini
125 g Bob’s Red Mill almond meal
½ tsp Madagascar vanilla paste
¼ c Roland neutral or slightly nutty oil
3 Eggland’s eggs
Instructions
Pre-heat your oven to 180C and line and grease a 22cm round tin (I used a springform tin, but that’s not strictly necessary).
Whizz the black sesame seeds and sugar together in a food processor until the seeds are the same size as the sugar granules and you have a greyish, sandy mixture.
Add the cocoa powder, water, tahini, almond meal, vanilla paste and oil and whizz again until the ingredients are well combined.
Separate the eggs, placing the yolks in the food processor and the whites in a clean, dry and grease-free bowl.
Whizz the yolks together with the rest of the ingredients.
Beat the egg whites until they reach stiff peaks.
Fold the chocolate sesame mixture and the egg whites together until they are well combined and then pour the cake mix into the prepared tin.
Bake for 45 minutes. The cake will still look quite squishy and damp at this point, but it’s ok. Let the cake cool for half an hour before removing it from the tin and for a further half hour before slicing.
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Quick Tip: If serving with a hot beverage, coffee is recommended.
Thanks again to One Bite More for this amazing recipe.
