Swirled Sesame - Tahini Tea Cake (Cake con sesamo negro y blanco)

I wanted to make this recipe a long time ago.
 But you already know about my fall and my arm recently I can cook and bake more. One of the things that still costs me is the manual mixer I feel very heavy but I do it in small times .

The ingredients is what I like most about this cake (and it's delicious) Sesame, cardamom, tahini, all this makes it delicious and original.
I like sesame.
 Let me tell you I'm happy to be here, a time ago  I couldn't even write on the computer!
This recipe is dedicate to a friend of mine that passed some weeks  ago : Jo Lamiri. 
She was a freelance food  writer, editor  and work in many  magazines , traveled a lot, and she love it. 
Love ya Jo and thanks for be always sweet and nice.
I will miss you a lot ...

The photos are a bit dark but that day it was raining!
Much love to all.


Source  :Bon appetit

Ingredients

Nonstick vegetable oil spray
white sesame seeds (for sprinkling)
2 tablespoon black sesame seeds plus more
for sprinkling
1 cup sugar plus more for sprinkling2 cups all purpose flour
1 3/4 tsp. baking powder
1 tsp salt
1 teaspoon ground cardamom
1/4 tsp baking soda
3/4 cup plain whole yogurt
1/2 cup tahini
3 eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil

Method


 Preheat oven to 180°c (350 "F) lightly coat a loaf pan (8 1/2 x 4 1/2 inch) about 22   x 11 cm . with nonstick spray or some oil. Line with parchment paper. Lightly coat parchment with nontick spray and 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 tablespoon black sesame seeds in a spice mill or food processor, set aside.

Whisk flour, baking powder, salt, cardamom and baking soda in a bowl to combine. Whisk yougurt and tahini sauce in another small bowl until smooth.

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 about 2 minutes.
Reduce speed to medium and, gradually stream in vegetable oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, begining 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 remainin batter and mix on medium speed until evenly distributed- this is your black swirl.

Alternating between batters, spoon large dollops into prepared pan, then drag the tip of a paring knife through batter in a figure pattern to swirl. Sprinkle with more white and black sesame seeds and then with sugar.
Bake until a tester inserted into the center of cake comes out clean (about 50 minutes) transfer pan to a wire rack and let cake cool in pan abou 15 minutes.
Run a knife around short sides of pan and onto rack. Let cool completely.

print recipe here

Cake con sesamo negro y blanco

Chocolate cherry bundt cake (Cake de chocolate y cerezas)

A few days ago it was my birthday and I wanted to do something small but delicious because it is always good to celebrate life.
 And also for the twins and hubby  who love chocolate.

So I made one of my favorites a bundt cake of chocolate and cherries and was really good.
The best thing was fine  to me  do it (although I'm better off on my arm)
You can use fresh or frozen cherries . I know in many sites you are lucky to have fresh cherries!
We are in winter, but always try to freeze some cherries !

Mine were frozen and it was delicious.

I share them as always with much love!


Adapted from :  Melskitchencafe

Chocolate cherry bundt cake

Ingredients

150 grams butter (2/3 cups)
3/4 cup milk
1 1/2 cup sugar
1 tablespoon vanilla
3  1/4 cups all purpose flour
3/4 cups( 75 grams) dutch process cocoa powder
pinch of salt
2 teaspoons  baking powder
1 teaspoon baking soda
3 eggs
200 grams  canned or fresh pitted cherries. (or frozen)


For the glaze

1 cup    semisweet or bittersweet chocolate chips 
2/3  cup heavy cream
1/2 teaspoon vanilla extract


Method

To make the cake preheat oven to 180°c (375°F) and grease a bundt pan  (24 or 25 cm aprox) and set aside.


In a medium saucepan combine the butter, cocoa powder, salt and milk. Heat until the butter is melted and whisk to combine well. Set aside to cool to room temperature.

In a large bowl whisk together the flour, sugar, baking soda and baking powder. Pour in the chocolate mixture and stir to combine.
Add the eggs and whisk to combine and add the vanilla extract until the batter is smooth .Scoop half of the batter into the pan and sprinkle half of the cherries on top.
Add the remaining batter  and then press the remaining cherries into the batter.

Bake for 40-45 minutes until the top lightly springs back and the cake is baked through.
Let the cake cool for 10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.

Glaze

For the glaze place the chocolate in a medium bowl. Heat the cream to a simmer  (microwave or in a saucepan) and pour over the chocolate. Let the mixture sit for a few minutes without stirring.
Add the vanilla and stir the mixture until it is glossy and smooth. The glaze will set up as it cools, for a thicker frosting let it cool slightly and pour it over the cake .
Once the cake is cooled place it on a serving plate or cake stand.
Garnish with some cherries and mint leaves. or chocolatepieces.

Print recipe here

Cake de chocolate y cerezas