Korean · Dessert
Steamed Black Sesame Cake
A dense, nutty Korean-style steamed cake built on toasted black sesame paste, finished with a honey drizzle and a scatter of whole seeds for crunch and visual contrast against the charcoal-dark crumb.
$1
15 minsPrep
27 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
399Calories
8.7gProtein
20.1gFat
48.1gCarbs
22.6gSugar
2.4gFiber
397mgSodium
95mgChol
2.8gSat Fat
158mgPotassium
195mgCalcium
4mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Toast 28g black sesame seeds in a dry pan until fragrant, then grind in a mixer-grinder to a coarse paste.
2
Sift the cake flour, baking powder and salt together into a bowl.
3
In a separate bowl whisk the egg and sugar until pale and slightly thickened, about 2 minutes.
4
Whisk in the vegetable oil, whole milk and ground sesame paste until smooth and evenly dark.
5
Fold the sifted dry ingredients into the wet mixture in two additions, mixing just until no flour streaks remain.
6
Pour the batter into a greased 10cm cake tin lined with parchment on the base.
7
Set the tin on a steaming rack over simmering water in a covered wok or large pot, cover the lid with a cloth to stop condensation dripping, and steam on medium heat for 25 minutes.
8
Insert a skewer into the centre to check it comes out clean; steam a further 2-3 minutes if wet batter clings.
9
Lift the tin out carefully and let the cake cool in the tin for 10 minutes before turning out.
10
Drizzle the honey over the top and scatter the whole black sesame seeds before slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g toasted black, ground to paste sesame seeds
- 1.9 oz55g sifted cake flour
- 0.1 oz3g baking powder
- 11 egg, room temperature, whisked (50g)
- 1.2 oz35g sugar white
- 0.6 oz18g vegetable oil
- 1.1 oz30g whole milk
- 0 oz1g salt
- 0.4 oz10g honey
- 0.1 oz4g black, whole, for garnish sesame seeds
