Black sesame and rice flour cake recipe by Alice Moireau
Today's recipe? Still out of wheat flour, I decided to use rice flour for my black sesame cake. The result is incredibly moist, a bit like a giant mochi!
- 250g of rice flour
- 200 g de sucre
- 110 g of butter
- 100g of black sesame seeds
- 2 eggs
- 24 cl of whole milk
- 12 cl of whole cream
- 1 sachet of baking powder
- Cell
- 100 g de sucre
- 3 tablespoons of water
- 3 tablespoons of heavy cream
- blond sesame seeds
- Toast the black sesame seeds in a dry pan over medium heat, stirring frequently until fragrant and beginning to crackle (about 2-3 minutes). In a food processor, grind them into a fine powder, but not a paste. Reserve 25g for the glaze. In the food processor, continue to process the remaining powder with the sugar until the mixture is uniformly gray and no sesame pieces remain. Transfer the sweetened powder to a large bowl, and use a small amount to line a greased round cake pan. Add the flour, baking powder, and a pinch of salt to the bowl. Whisk to combine. In a separate bowl, whisk together the melted butter and eggs until emulsified (the mixture should be creamy). Add the milk and cream, then whisk to combine. Pour this mixture into the first bowl and stir, then pour everything into the prepared cake pan. Bake for 40-50 minutes at 180°C (350°F), until a knife inserted into the center comes out clean. Let cool for 10 minutes, then remove from the pan and place the cake on a wire rack.
- Whisk the reserved black sesame powder vigorously with the cream. In a saucepan, make a caramel with the sugar and water, stirring regularly. Remove from the heat when the mixture has turned a light honey color, then add the cream-sesame mixture, whisking until well combined. Immediately pour the glaze into the center of the cake and spread it evenly over the surface. Decorate the sides of the cake with toasted sesame seeds. It's ready!
The recipe
For the batter: Toast the black sesame seeds in a dry pan over medium heat, stirring frequently until fragrant and beginning to crackle (about 2-3 minutes). In a food processor, grind them into a fine powder, but not a paste. Reserve 25g for the glaze. In the food processor, continue to process the remaining powder with the sugar until the mixture is uniformly gray and no sesame pieces remain. Transfer the sweetened powder to a large bowl, and use a small amount to line a greased round cake pan. Add the flour, baking powder, and a pinch of salt to the bowl. Whisk to combine. In a separate bowl, whisk together the melted butter and eggs until emulsified (the mixture should be creamy). Add the milk and cream, then whisk to combine. Pour this mixture into the first bowl and stir, then pour everything into the prepared pan. Bake for 40-50 minutes at 180°C (350°F), until a knife inserted into the center comes out clean. Let cool for 10 minutes, then remove from the pan and place the cake on a wire rack.
Icing: Whisk the reserved black sesame powder vigorously with the cream. In a saucepan, make a caramel with the sugar and water, stirring regularly. Remove from the heat when the mixture has turned a light honey color, then add the cream-sesame mixture, whisking until well combined. Immediately pour the icing into the center of the cake and spread it evenly over the surface. Decorate the sides of the cake with golden sesame seeds. It's ready!
