Let’s be real, its tea weather. Even if you are a coffee person, are you telling me there isn’t a small teeny tiny part of you that actually wants tea? To go along with that wonderful cup of tea you plan to have, I would recommend this amazing tea cake.
Its a version of a recipe I found on Epicurious, but have tweaked to work for me. Also, the recipe calls for tahini, which may not be available for some, or too expensive. Tahini is essentially sesame seed paste, so what I did was grind sesame seeds in a mixer grinder and then pass it through a muslin cloth. As for the rest of the ingredients, they’re all simple to come by, so you shouldn’t have any issues.
For the cake:
- White sesame seeds
- Black sesame seeds
- 1 1/4 cup castor sugar
- 1 1/2 cups flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup yoghurt
- 1/2 cup tahini
- 2 large eggs
- 1 tsp vanilla essence
- 1/2 cup oil
- 1 1/2 tsp sesame oil
Ideally, you would bake this in a loaf pan, but if you cant get one a normal cake pan will do the trick. So start by greasing whatever baking pan you have with some butter or baking spray. Coat the pan with both white and black sesame seeds. You don’t want to overdo it, but don’t under do it either.
Moving onto the dry ingredients, in a bowl whisk the flour, baking powder, salt and baking soda. Set it aside.
In another bowl mix the tahini and yoghurt.
In a third bowl, using an electric mixer, whisk the eggs, vanilla essence and sugar. Once incorporated, add the vegetable and sesame oil.
In an alternating sequence, add the dry ingredients and yoghurt mixture, to the egg mixture. Dry-yoghurt-dry-yoghurt-dry. Make sure you mix well with each addition.
Separate half the batter into another bowl and set aside.
Grind 3 tablespoons of black sesame seeds in the mixer grinder and add it to one half of the batter. Mix well. This the point where the whole swirled sesame cake will make sense.
Now you want to add spoonfuls of each batter to the prepared cake pan. You may not see it initially, but once baked the cake will have a beautiful swirled pattern.
Sprinkle the top of the cake with some more black and white sesame seeds and bake at 180C for about 25-30 minutes or until a skewer comes out clean.
I would recommend letting the cake rest for a couple of hours before cutting into it.