Swirled Black Sesame Tea Cake

I’m always interested in trying black sesame recipes! I made this for some friends that came over.

Here are some things that I did differently:

-Subbed yogurt with butter milk (1/2 cup milk and 1 teaspoon lemon juice)

-Did not coat parchment with sugar, white/black sesame seeds.  

-Added some black dye to sesame

-Just layered with white then black sesame and alternated, ending with white layer on top. Did not swirl batter.

-Baked 50 min. Then covered with aluminum foil and baked an additional 15 min.

Swirled Tahini Tea Cake Recipe | Bon Appétit (bonappetit.com)

 

Ingredients

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 (used buttermilk, ½ cup milk plus 1 teaspoon lemon juice)

½ cup tahini

2 large eggs

1 tsp. vanilla extract

½ cup vegetable oil

1½ tsp. toasted sesame oil

 

Preparation

Step 1. 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 (did not do this step). Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside.

 

Step 2. 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).

 

Step 3. 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.

 

Step 4. Alternating between batters, spoon large dollops into prepared pan.

 

Step 5. Swirl the layers. 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.

 

Step 6. 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 (Baked 50 min. Then covered with aluminum foil and baked 15 more min). 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.

 

Step 7. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.