SESAME POUND CAKE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 01 hours 20 minutes
Prep time: 20 minutes
Cook time: 60 minutes
Yield: 10 servings.
|1 cup butter, softened|
|1 cup sugar|
|4 large eggs|
|1/2 cup milk|
|1 teaspoon vanilla extract|
|1 teaspoon grated lemon zest|
|1/3 cup sesame seeds, toasted, divided|
|2 cups all-purpose flour|
|1 teaspoon baking powder|
|1/2 teaspoon salt|
|Fresh fruit, optional|
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Combine milk, vanilla and lemon zest; set aside. Reserve 1 tablespoon sesame seeds. Combine remaining sesame seeds with the flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk mixture, beating well after each addition. , Pour into a greased and floured 9×5-in. loaf pan. Sprinkle with reserved sesame seeds. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Serve with fruit if desired.
Calories 391 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 41g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
SWIRLED TAHINI TEA CAKE RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Yield: Makes one 8½x4½” loaf
|Nonstick vegetable oil spray|
|White sesame seeds (for sprinkling)|
|2 Tbsp. black sesame seeds, plus more for sprinkling|
|1 cup sugar, plus more for sprinkling|
|1½ cups all-purpose flour|
|1¾ tsp. baking powder|
|1 tsp. kosher salt|
|½ tsp. ground cardamom|
|¼ tsp. baking soda|
|½ cup plain whole-milk yogurt|
|½ cup tahini|
|2 large eggs|
|1 tsp. vanilla extract|
|½ cup vegetable oil|
|1½ tsp. toasted sesame oil|
- Preheat oven to 350°. Lightly coat an 8½x4½” loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Lightly coat parchment with nonstick spray. Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess. Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside.
- Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine. Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first).
- Using an electric mixer on medium-high speed, beat eggs, vanilla, and 1 cup sugar in a large bowl until eggs are pale and thick (use the paddle attachment if using a stand mixer), about 2 minutes. Reduce speed to medium and, with motor running, gradually stream in vegetable oil and sesame oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, beginning and ending with dry ingredients. Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients. Add reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed—this is your black swirl.
- Alternating between batters, spoon large dollops into prepared pan.
- The dramatic streaks may look like they require artistic talent, but really all you need is a metal or wooden skewer. The key is not to overswirl, which will muddle the two different-color batters into a gray blob. For Instagram-worthy defined swooshes, insert the skewer all the way to the bottom of the pan, then use confident strokes to make up to four figure-eight patterns throughout the loaf.
- Sprinkle with more white and black sesame seeds, then with more sugar. Bake until a tester inserted into the center of cake comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around short sides of pan and use parchment to help lift cake out of pan and onto rack. Let cool completely.
- Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
- Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen
BEST SEMOLINA-SESAME CAKE RECIPE
Provided by: 177MILKSTREET.COM
Yield: 16-18 Servings
|6 tablespoons (¾ stick) salted butter, cut into 6 pieces, plus more for the pan|
|170 grams (1 cup) semolina flour|
|68 grams (¾ cup) unsweetened shredded coconut|
|72 grams (½ cup) fine yellow cornmeal|
|321 grams (1½ cups) white sugar, divided|
|84 grams (¼ cup) honey|
|4 3-inch strips lemon zest, plus 2 tablespoons lemon juice|
|3/4 teaspoons table salt, divided|
|454 grams (2 cups) plain whole-milk yogurt|
|30 grams (2 tablespoons) tahini|
|½ teaspoon baking soda|
|1 tablespoon baking powder|
|35 grams (¼ cup) raw sesame seeds|
|2 teaspoons orange flower water (optional)|
- In a 12-inch skillet over medium, melt the butter. Add the semolina, coconut and cornmeal, then cook, stirring often, until the mixture begins to brown, 4 to 5 minutes. Transfer to a large bowl and cool until barely warm to the touch, about 30 minutes.
- Meanwhile, in a medium saucepan, combine 214 grams (1 cup) of the sugar, the honey, lemon zest, ¼ teaspoon salt and ½ cup water. Bring to a boil over medium, stirring to dissolve the sugar, then cook until slightly more viscous, about 5 minutes.
Transfer to a 2-cup liquid measuring cup or small bowl; you should have about 1¼ cups. Cover and set aside until ready to use.
- Heat the oven to 350°F with a rack in the middle position. Butter the bottom and sides of a 9-inch square baking pan. To the cooled semolina mixture, whisk in the yogurt, tahini and ½ cup water. Let stand at room temperature for another 30 minutes to hydrate.
- In a small bowl, whisk together the remaining 107 grams (½ cup) sugar, the remaining 1/2 teaspoon salt, the baking soda and baking powder. Whisk the mixture into the semolina-yogurt mixture.
Transfer to the prepared pan and spread into an even layer. Sprinkle the sesame seeds evenly over the surface and bake until golden brown, 35 to 40 minutes. Cool on a wire rack for 10 minutes.
- Remove and discard the lemon zest from the syrup, then stir in the lemon juice and orange flower water (if using). With a toothpick, poke holes in the warm cake at 1-inch intervals. Slowly and evenly pour on the syrup. Let stand for 2 hours. To serve, cut into pieces directly in the pan.