Sesame swirl cake

Not appropriate for the keto diet, but here is a cake recipe I tried recently and really liked. I made it to use up my black sesame seeds, and I’ll have to make it again because I have about that much left even now. Which will not be a hardship. Well worth making.

Sesame swirl tea cake

2 T black sesame seeds

1 1/2 C flour

1 3/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground cardamom

1/4 tsp baking soda

1/2 C tahini

1/2 C plain yogurt, or since I turned out to be out of yogurt and almost out of sour cream, I used 1/4 C sour cream and 1/4 C mayonnaise, which worked just fine.

2 eggs

1 C sugar

1 tsp vanilla

1/2 C vegetable oil

1 1/2 tsp toasted sesame oil

Grind the black sesame seeds, which will be easy if you have a spice grinder. If you don’t, maybe a mortar and pestle? If you don’t have that, possibly a food processor, though 2 Tbsp of sesame seeds, that’s a challenge for a full-sized food processor. Still, get the seeds ground if you can. They turn into a paste, not a powder.

Whisk together the dry ingredients. Whisk together the tahini and yogurt. Beat the eggs with the sugar for two minutes. Add the oils in a thin stream while beating. Add the dry ingredients in thirds, alternating with half the tahini mixture at a time. Pour half the batter into a different container and stir in the black sesame seeds.

Spoon the batters in big alternating spoonfuls into a greased loaf pan lined with parchment paper. Cut through with a knife to swirl the batters. Bake at 350 degrees for 55-65 minutes, which turned out to be a bit much for my cake, so next time I will try 325 degrees for 55 minutes and see how that works. Cool for ten minutes in the pan, turn out, cool completely — or as completely as normal human impatience allows — slice, and serve.

Both my parents and I thought this was a success. Pretty, too. The original recipe, which I changed only because I ran out of yogurt, is from Bon Appetit.

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1 thought on “Sesame swirl cake”

  1. I’d like to make this, but… there are always too many overripe bananas in the freezer for any loaf cake except banana bread. Except right now there are tons of giant zucchinis, too.

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