“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. 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 be cut into tidy squares for gifting to friends.
~ holy basil
~ holy Brahmin cow
~ frangipani tree
~ offerings
sesame cake
Preparation 15 minutes
Baking 35 – 40 minutes
Serves 10 – 12 (9 cupcakes)
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, then sprinkle 2 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: 9 cupcakes, bake 25 – 30 mins (1 ½ recipe = 14 cupcakes)
