Black Sesame, Lemon & White Chocolate Cake

Ingredients:

Cake

• 1 cup (120 g) all-purpose flour
• ½ cup (50 g) finely ground black sesame seeds
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) sugar
• 3 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• ½ cup (120 ml) whole milk

White chocolate glaze

• 4 oz (115 g) white chocolate, chopped
• 3 tbsp heavy cream
• 1 tbsp lemon juice
• Pinch of salt

To finish

• 1 tbsp black sesame seeds
• Thin strips of lemon zest

Method:

1. Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment.
2. Mix the dry ingredients. Whisk together the flour, ground black sesame, baking powder, and salt.
3. Cream the butter and sugar for 2–3 minutes until light and fluffy. Beat in the eggs one at a time, then add the lemon zest and vanilla.
4. Combine. Add the dry ingredients in two additions, alternating with the milk. Mix only until the batter is smooth.
5. Bake for 35–40 minutes, until the center springs back when lightly pressed and a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.
6. Make the glaze. Put the white chocolate and cream in a heatproof bowl. Microwave in 15-second bursts, stirring between each, until smooth. Stir in the lemon juice and salt. Let it cool for a few minutes so it thickens slightly.
7. Decorate. Pour the glaze over the cooled cake, letting it drip naturally down the sides. Sprinkle with black sesame seeds and lemon zest.

Why it works: black sesame gives the cake a deep, almost peanut-butter-like nuttiness, while lemon cuts through the richness and white chocolate adds a silky sweetness. It looks especially striking when you cut into it because of the nearly charcoal-colored crumb.