Black Sesame Loaf Cake with Kinako Cream and Yuzu Curd

Why You’ll Love This Recipe

• Black sesame throughout — 100% black tahini folded into the batter gives every slice a deep, nutty, slightly bitter sesame flavor and beautiful dark crumb.
• Kinako cream — roasted soybean flour whipped into cream adds a toasty nuttiness that’s completely unique and pairs perfectly with the sesame.
• Yuzu curd — bright, and citrusy which helps cuts through the richness of the cake and cream.

BLACK SESAME LOAF

• 548 g all-purpose flour
• 3¾ tsp baking powder
• ½ tsp salt
• 326 g unsalted butter, softened to room temperature
• 400 g granulated sugar
• 188 g 100% black tahini, well stirred
• 250 g eggs, beaten (about 5 large eggs)
• 150 g sour cream, room temperature
• 2½ tsp vanilla extract
• 300 g whole milk, room temperature

YUZU CURD

• 2 large eggs
• ½ cup yuzu juice
• ¾ cup granulated sugar
• ⅛ tsp salt
• 57 g unsalted butter, cut into cubes

KINAKO CREAM

• 400 g heavy cream, cold
• 2 tbsp kinako powder
• 50 g powdered sugar
• 1 tsp vanilla extract

How To Make Black Sesame Loaf Cake with Kinako Cream and Yuzu Curd.

MAKE THE YUZU CURD

• Combine: In a heatproof bowl whisk together eggs, yuzu juice, granulated sugar, and salt until fully combined and smooth.
• Cook over double boiler: Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook stirring constantly with a spatula or whisk until the curd thickens significantly and reaches 170-175°F. It should coat the back of a spoon heavily and leave a clear line when you run your finger through it.
• Finish with butter: Remove from heat and stir in the cold butter cubes one at a time until fully melted and incorporated.
• Cool: Press plastic wrap directly against the surface of the curd to prevent a skin from forming. Refrigerate until completely cold before using.

MAKE THE BLACK SESAME LOAF

• Preheat and prep: Preheat oven to 350°F (175°C). Grease and line two 9×5 inch loaf pans with parchment paper.
• Whisk dry ingredients: In a bowl whisk together all-purpose flour, baking powder, and salt until combined. Set aside.
• Cream butter and sugar: In a stand mixer or with a hand mixer beat softened butter and granulated sugar together on medium speed until smooth and creamy, about 3-4 minutes.
• Add eggs: Add the beaten eggs gradually and beat until fully incorporated.
• Add wet ingredients: Add the sour cream, vanilla extract, and black tahini and mix until well combined.
• Add dry ingredients and milk: Add the dry ingredients to the wet mixture and mix on low until just starting to combine. Slowly pour in the whole milk in intervals mixing between each addition just until the batter comes together. Do not overmix and stop as soon as no dry flour remains. The batter will be thick.
• Bake: Divide the batter evenly between the two prepared loaf pans. Bake for 60-75 minutes until a toothpick inserted in the center comes out clean. If the top of the loaf browns too quickly loosely tent with aluminum foil as it continues to bake.
• Cool: Let the cakes cool in the pan for 15-20 minutes then turn out onto a wire rack and cool completely before slicing.

MAKE THE KINAKO CREAM

• Whip: In a chilled bowl combine cold heavy cream, kinako powder, powdered sugar, and vanilla extract. Whip on medium speed until medium-soft peaks form — light, pillowy, and just holding their shape. Keep refrigerated until ready to serve.

ASSEMBLE

• Slice and serve: Slice the loaf cake and plate each slice. Spoon a generous amount of kinako cream alongside or on top. Spoon yuzu curd over the cream and cake. Serve immediately.

Storage

Loaf cake: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 5 days. The loaf actually gets more moist on the second day as the flavors develop.

Yuzu curd: Refrigerate in a jar with plastic wrap on the surface for up to 1 week.

Kinako cream: Best made fresh. If making ahead refrigerate and re-whip briefly before serving, it softens as it sits.

Assembled slices: Serve immediately after assembling for the best texture.

Black Sesame Loaf

• 548 g all-purpose flour
• 4 tsp baking powder
• 2/3 tsp salt
• 326 g unsalted butter softened
• 400 g granulated sugar
• 188 g 100% black tahini well stirred
• 250 g beaten egg (about 5 eggs)
• 150 g sour cream
• 2 tsp vanilla extract
• 300 g whole milk

Yuzu Curd

• Combine: Whisk eggs, yuzu juice, sugar, and salt in a heatproof bowl until smooth.
• Cook: Set over a pot of simmering water. Stir constantly until thick and reaching 170-175°F and coating the back of a spoon heavily.
• Finish: Remove from heat. Stir in butter cubes one at a time until fully incorporated.
• Cool: Press plastic wrap directly on surface. Refrigerate completely.

Black Sesame Loaf

• Prep: Preheat oven to 350°F. Grease/line two 9×5 inch loaf pans.
• Dry ingredients: Whisk flour, baking powder, and salt. Set aside.
• Cream: Beat softened butter and sugar until smooth and creamy, about 3-4 minutes.
• Eggs: Add beaten eggs gradually and beat until incorporated.
• Wet ingredients: Add sour cream, vanilla, and black tahini. Mix until combined.
• Combine: Add dry ingredients and mix on low. Slowly pour in milk in intervals mixing just until combined. Do not overmix. Batter will be thick.
• Bake: Divide between pans. Bake 60-75 minutes until toothpick comes out clean. Tent with foil if browning too quickly.
• Cool: Cool in pan 15-20 minutes then turn out onto wire rack and cool completely.

Kinako Cream

• Whip: Combine cold heavy cream, kinako powder, powdered sugar, and vanilla. Whip to medium-soft peaks. Refrigerate.

Serve

• Slice and plate: Slice loaf and top each slice with kinako cream and yuzu curd. Serve immediately.