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:
- Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment.
- Mix the dry ingredients. Whisk together the flour, ground black sesame, baking powder, and salt.
- 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.
- Combine. Add the dry ingredients in two additions, alternating with the milk. Mix only until the batter is smooth.
- 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.
- 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.
- 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.
Serves: 8–10
Prep: 25 min
Bake: 35–40 min
