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
Nonstick vegetable oil spray
white sesame seeds (for sprinkling)
2 tablespoon black sesame seeds plus more
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
1 teaspoon vanilla extract
1/2 cup vegetable oil
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