“This cake gets a double dose of sesame, with tahini and sesame seeds in the batter and lots of crunchy sesame seeds to coat the pan, too” – Yossy Arefi. 

It’s simple to make, as it only uses one bowl.

tips

  • To ensure even mixing, use the edge of a whisk to scrape the bottom and sides of the bowl.
  • For best results, make sure you use a traditional brand of tahini that is runny and smooth.
  • I like baking this in an 8-inch square pan to cut it into tidy squares for gifting to friends or, even better, into individual cupcakes – see below!

Pictures from previous trips to India!

~ holy basil

~ holy Brahmin cow

~ frangipani tree

~ offerings

sesame cake

preparation 15 minutes

baking 35 – 40 minutes

serves 10 – 12 (9 cupcakes bake for 25 minutes)

The recipe is slightly adapted from Snacking Cakes by Yossy Arefi.

ingredients

6 Tbsp/50g sesame seeds (a combination of black and white is nice) – divided

3 Tbsp/22g ground flaxseed

¾ cup/170g oat/almond milk

¾ cup/150g plus 1 Tbsp light brown/blond sugar – divided

½ cup/120g smooth runny tahini, well stirred

¼ cup/50g neutral oil, like canola or grapeseed

1 tsp vanilla extract

¾ tsp fine rock salt

1¼ cups/160g all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

½ tsp cardamom powder (freshly ground)

dried rose petals (optional)

preparation

  1. Preheat the oven to 180C/350F. Oil a sheet of parchment paper and line it in an 8-inch square baking pan. Sprinkle two tablespoons sesame seeds on the bottom and 1 inch up the sides.
  2. In a large bowl, whisk together the flaxseeds and milk, allow to sit for 10 minutes, then add the sugar, tahini, oil, vanilla, and salt. Whisk until smooth.
  3. Add the flour, 3 Tbsp of sesame seeds, baking powder, baking soda and cardamom. Whisk until well combined and smooth.
  4. Pour the batter into the lined pan, gently tap on the counter to release air bubbles, and smooth the top. Sprinkle the remaining sugar and sesame seeds on top.
  5. Bake until golden and a tester comes out clean, 35 – 40 minutes. Allow to cool for 15 minutes before removing from the pan. Allow to cool completely before serving; otherwise, it may crumble. It’s optional to sprinkle with rose petals when serving.
flavour variations

peach and raspberry sesame cake

Slice 1 small pitted peach over the top, scatter ½ cup/70g fresh raspberries over the top, then sprinkle with sugar and sesame seeds.

date and sesame cake

Fold ½ cup chopped date into the batter.

use another pan

loaf: Bake in a 9 x 5-inch loaf pan. (45 mins)

round: Bake in a 9-inch round pan. (35 – 40 mins)

cupcakes: Bake 25 – 30 mins

9 cupcakes (1½ recipe = 14 cupcakes)

Double the recipe for 12 tulip muffin cases, add bite-size pieces of halva, and sprinkle them with rose petals when making cupcakes.

Goodness shared from Stacey