Lemon Lime Black Sesame Cake Food

LEMON, LIME & BLACK SESAME CAKE

Steps:

• Preheat your oven to 180C (fan oven) Whisk the sugar and eggs together until the mixture is thick and a very light yellow colour. In a separate bowl or jug mix the oil, milk, zest and lemon/lime juice together. Don't worry - the citrus will curdle the milk but it all works out ok when you mix it with the rest of the ingredients! Slowly add the oil/milk/citrus mixture to the sugar and egg while whisking. Once fully combined, start to mix in the flour and baking powder. I wanted to have a bit more of the sesame flavour so put the sesame seeds in a dry pan on a medium to high temperature for a few minutes until the oils and flavours started to come out. Mix the sesame seeds into the batter then spoon into mini loaf tins or cases. Bake for 30 minutes uncovered then lightly cover with foil for another 15 minutes. Allow to cool before getting stuck in! You can sieve some icing sugar on top or even make an icing and lemon juice glaze but I decided to keep things basic and just left them as they came out of the oven. Pictures are available on my blog

BLACK SESAME BABKA

Steps:

• For the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and orange zest. Add the milk, vanilla extract, almond extract and eggs and whisk to combine. Place the bowl onto the stand mixer, fitted with a dough hook attachment, and mix on medium speed to combine. Use a rubber spatula as needed to scrape the bottom and sides. With the mixer running, add butter 1 tablespoon at a time until it is incorporated into the dough. When all the butter is incorporated, mix on medium for another 10 to 15 minutes, until smooth and slightly sticky. Stretch the dough into a ball. Lightly oil a clean bowl, place the dough in top down, flip over to coat in oil fully and cover with plastic wrap. Let rise until it's doubled in size, 1 to 2 hours.
• Grease a 9-by-5-inch metal loaf pan and line with enough parchment paper to come all the way up on the two long sides and allow 1-inch wings.
• On a clean work surface, roll the dough out into a 22-by-10-inch rectangle. The dough should be slightly sticky but if it's too sticky to work with you can dust with a little flour. Using all but about 2 tablespoons of the Filling (recipe follows), spread it onto the dough, leaving a ½-inch border at the top edge. Roll the dough the long way into a tight log and pinch the edges to seal. Cut it in half so you have two shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the loaf pan, cover with plastic, and let rise until puffy and risen by about half, 30 to 40 minutes.
• Arrange an oven rack in the lower third and preheat to 350 degrees F.
• Gently brush the top of the babka with the egg wash and cover with the Crumble (recipe follows). Bake until the top is deep golden brown and the internal temperature is 190 to 195ºF, begin checking at 45 minutes.
• While babka is baking, prepare the Glaze (recipe follows).
• Cool for 15 minutes in the pan and then transfer to a rack. Drizzle over the glaze and then cool completely before cutting open. To store wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two.
• In a medium bowl with a stiff rubber spatula, mix together the sesame paste, sugar, coconut oil, salt and orange zest until combined and spreadable. Reserve at room temperature until ready to use.
• Combine the flour, powdered sugar, sesame seeds and salt in a small bowl. Add the butter and rub together with your fingers until butter is thoroughly combined and mixture is coarse and crumbly.
• Combine powdered sugar and salt in a small bowl. Add 1 tablespoon of milk and whisk to combine. If the mixture is too thick, add more milk until desired consistency.

LEMON-LIME POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.
• Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable; add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.
• Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!

LEMON & LIME BLACK SESAME MINI LOAVES

Steps:

• Preheat your oven to 180C (fan oven).
• Whisk the sugar and eggs together until the mixture is thick and a very light yellow colour.
• In a separate bowl or jug mix the oil, milk, zest and lemon/lime juice together. Don't worry - the citrus will curdle the milk but it all works out ok when you mix it with the rest of the ingredients!
• Slowly add the oil/milk/citrus mixture to the sugar and egg while whisking. Once fully combined, start to mix in the flour and baking powder.
• I wanted to have a bit more of the sesame flavour so put the sesame seeds in a dry pan on a medium to high temperature for a few minutes until the oils and flavours started to come out.
• Mix the sesame seeds into the batter then spoon into mini loaf tins or cases.
• Bake for 30 minutes uncovered then lightly cover with foil for another 15 minutes. Allow to cool before getting stuck in!
• You can sieve some icing sugar on top or even make an icing and lemon juice glaze but I decided to keep things basic and just left them as they came out of the oven.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

EAST 62ND STREET LEMON CAKE

Steps:

• Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
• Sift together the flour, baking powder and salt and set aside.
• Cream the butter and sugar together. Beat in the eggs one at a time.
• Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
• While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
• When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.

SESAME POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Combine milk, vanilla and lemon zest; set aside. Reserve 1 tablespoon sesame seeds. Combine remaining sesame seeds with the flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk mixture, beating well after each addition. , Pour into a greased and floured 9x5-in. loaf pan. Sprinkle with reserved sesame seeds. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Serve with fruit if desired.