Moist and Nutty Black Sesame Pound Cake
Richly Flavored and Incredibly Moist Black Sesame Pound Cake Recipe
This recipe yields an exceptionally moist and tender pound cake with a delightful nutty flavor from black sesame. The combination of a slightly crisp exterior and a soft, dense interior, infused with the deep aroma of black sesame, makes this cake a guaranteed hit for everyone. It’s perfect as a gift for special occasions or for elevating your own afternoon tea experience.
Black Sesame Pound Cake Batter
- 170g cake flour (sifted)
- 30g black sesame powder (sifted)
- 105g unsalted butter (softened to room temperature)
- 2 large eggs (approx. 107g, at room temperature)
- 120g granulated sugar
- 90g milk (at room temperature)
- 5g baking powder (sifted)
- 5 drops vanilla extract (optional)
Nutty Black Sesame Ganache
- 100g white couverture chocolate (finely chopped)
- 50g heavy cream
- 10g black sesame powder
- 100g white couverture chocolate (finely chopped)
- 50g heavy cream
- 10g black sesame powder
Cooking Instructions
Step 1
In a bowl, cream the softened butter until smooth. Gradually add the sugar in 2-3 additions, beating well after each addition until the mixture is light in color and fluffy, resembling whipped cream.
Step 2
Whisk the lightly beaten room-temperature eggs in a separate bowl. Add the eggs to the butter-sugar mixture in 2-3 stages, beating thoroughly after each addition to prevent the mixture from curdling. Stir in the vanilla extract.
Step 3
Sift the cake flour, black sesame powder, and baking powder together into a bowl. Sifting them 2-3 times will ensure a smooth batter and prevent lumps. Set aside.
Step 4
Add the sifted dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the ingredients together with a ‘cutting’ motion until just combined. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 5
Once most of the dry ingredients are incorporated and no dry streaks remain, pour in the room-temperature milk. Fold gently until the batter is smooth and glossy. This indicates it’s perfectly mixed.
Step 6
Grease a pound cake pan thoroughly with butter and dust with flour, or line it with parchment paper to prevent sticking. Pour the batter into the prepared pan. Use the spatula to level the top of the batter. Tap the pan firmly on the counter a few times to release any large air bubbles.
Step 7
Make a long incision down the center of the batter with a wet knife or spatula. This encourages the cake to crack attractively as it bakes.
Step 8
Bake in a preheated oven at 180°C (350°F) for approximately 35 minutes. Baking times can vary depending on your oven, so check for doneness around the 30-minute mark by inserting a skewer into the center. If it comes out clean, the cake is ready. Ensure the top has a nice golden-brown color.
Step 9
To make the ganache, place the finely chopped white couverture chocolate and heavy cream in a small bowl. Gently melt them together over a double boiler or in the microwave at 30-second intervals until smooth. Once melted, stir in the black sesame powder until fully combined and free of lumps. Let it cool slightly to reach a spreadable consistency.
Step 10
Once the pound cake has cooled completely, remove it from the pan. Pour the prepared black sesame ganache over the top, allowing it to drip down the sides. Let the ganache set completely before slicing and serving your delicious homemade black sesame pound cake!
