Black sesame seed, gluten-free cake

Ingredients

• 260g organic oat flour*
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 x large free range eggs
• 2 1/2 teaspoons Lee Kum Kee Pure Sesame Oil
• 1 teaspoon vanilla paste or extract
• 120g softened butter, but not melted
• 200g caster sugar
• 1/2 cup plain yogurt
• 50gm toasted black sesame seeds**
• Extra butter for greasing cake tin
• Extra yoghurt to serve
• Pure icing sugar to serve
• *I use organic oat flour as it makes the cake lighter, fluffier, sweeter & has a nutty flavour which complements the sesame flavour; as an added bonus it’s low GI & also gluten-free but please, always check packaging information
• **To toast black sesame seeds, place them in a dry frypan on the stove top & continuously stir for 4-5 minutes until smoke starts to rise & you can hear some crackling noises. Keep an eye on them as they can quickly burn. Toasting will enhance the seeds nutty flavour & crunch.

Method

1. Preheat your oven to 180°C
2. Grease the bottom and sides of a 20cm round cake tin or a springform tin.
3. Combine by whisking the oat flour, baking soda, baking powder, & salt together in a large bowl and set aside.
4. In another bowl, use a fork to combine the eggs with the sesame oil & vanilla.
5. Put the butter in another large mixing bowl and use electric beaters to soften. Add the sugar and beat for a few more minutes until light & fluffy.
6. Add the egg mixture to the butter mixture a little at a time, & continue to beat for a further few minutes.
7. For the next part, imagine dividing the flour into 3 parts. Add 1 part of the flour mixture into the mixing bowl with the egg, butter, sugar & oil mixture & beat to gently combine.
8. Add half of the yoghurt & gently beat to combine.
9. Add the second part of the flour mix & the rest of the yogurt & gently combine.
10. Mix the black sesame seeds into the remaining flour then add it to the batter & gently combine; to keep the batter light please don’t over beat it.
11. Pour the batter into the prepared cake tin, scraping every last bit of sesame goodness & bake in the middle of the oven for about 40 - 45 minutes, until the top is golden brown & a skewer inserted into the centre, comes out clean.
12. Take the cake out of the oven & let it cool for 10 minutes. Remove the cake from the pan to cool completely on a rack.
13. When cooled, place your black sesame seed cake on a plate and dust lightly with pure icing sugar. Serve each wedge with a dollop of yoghurt and a drizzle of your favourite honey.

Product used in recipe

• Lee Kum Kee - Sesame Oil