Black Sesame Seeds are not a popular cooking ingredient in Australia. People don’t use it for cooking. In Japan where I grew up, Black Sesame Seeds are used for many desserts. I believe the flavours of Black Sesame and Coconut are a good match. This cake doesn’t look very pretty but it smells amazing and tastes really good. This cake goes well with Chocolate, too. Today I served it with soft Chocolate Ganache. It was delicious!!!
Standard Loaf Tin
1/2 cup Toasted Black Sesame Seeds
125g Butter *softened
3/4 cup Caster Sugar
1 teaspoon Vanilla Extract
2 large Eggs *must be at room temperature
1 & 1/4 cups Self-Raising Flour
1/2 cup Coconut Milk *room temperature
- Toast Black Sesame Seeds in a saucepan until aromatic, and grind finely until moist. *Note: You can grind further until wet.
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Caster Sugar and Vanilla, and beat until creamy.
- Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
- Add ground Black Sesame Seeds, Self-Raising Flour and Coconut Milk, and use a spatula or large metal spoon to mix until just combined.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
- Bake in preheated oven for 40 to 45 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack and cool.
- *Note: I served with soft Chocolate Ganache. Soft Chocolate Ganache can be made by mixing same amount of heated Cream and Dark Chocolate. e.g. 50g Dark Chocolate and 50ml Cream. You may wish to coat the cake with the Ganache.