Swirled Sesame Tea Cake Food
SWIRLED SESAME TEA CAKE
The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a believer too.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Brunch Cake Sesame Sesame Oil Cardamom Bake
Yield Makes 1 (8 1/2x4 1/2") loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Lightly coat an 8 1/2x4 1/2" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Lightly coat parchment with nonstick spray. Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess. Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside.
- Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine. Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first).
- Using an electric mixer on medium-high speed, beat eggs, vanilla, and 1 cup sugar in a large bowl until eggs are pale and thick (use the paddle attachment if using a stand mixer), about 2 minutes. Reduce speed to medium and, with motor running, gradually stream in vegetable oil and sesame oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, beginning and ending with dry ingredients. Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients. Add reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed-this is your black swirl.
- Alternating between batters, spoon large dollops into prepared pan, then drag the tip of a paring knife through batter in a figure-eight pattern to swirl. Sprinkle with more white and black sesame seeds, then with more sugar. Bake until a tester inserted into the center of cake comes out clean, 55-65 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around short sides of pan and use parchment to help lift cake out of pan and onto rack. Let cool completely.
- Do Ahead
- Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
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- Preheat the oven to 350°F (180°C). Oil or butter a loaf pan. Sprinkle sides and bottom of the pan with white and black sesame seeds and sugar. Shake around in the pan to coat and tap out any excess. (If you want, you can line the loaf pan with parchment paper, leaving it overhang on long sides, then lightly coat the parchment with oil -or non-stick spray, then sprinkle with the seeds and sugar).
- Finely grind 2 Tbsp black sesame seeds (you can use a spice mill, coffee grinder, blender, food processor). Set aside.
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- Preheat oven to 350°. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Lightly coat parchment with nonstick spray. Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess. Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside.
- Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine. Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first).
- Using an electric mixer on medium-high speed, beat eggs, vanilla, and 1 cup sugar in a large bowl until eggs are pale and thick (use the paddle attachment if using a stand mixer), about 2 minutes. Reduce speed to medium and, with motor running, gradually stream in vegetable oil and sesame oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, beginning and ending with dry ingredients. Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients. Add reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed—this is your black swirl.
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- Make the black tahini: (Skip this step if using store-bought.) In a large dry skillet over medium heat, toast the black sesame seeds until fragrant. Transfer seeds to a small food processor and add the oil. Blend until the mixture comes together into a mostly smooth paste (it won’t be completely smooth, that’s okay), about 5-7 minutes. Set aside. This will make more black tahini than you need, but the remainder will keep well in the fridge for other uses.
- Preheat the oven to 350F. Grease a large loaf pan (I used a 9 1/4 X 5 1/4 inch, or just over 6 cup, pan. You could use a 9x5 inch pan, but be sure to place a baking tray in the oven, under the pan, to catch any batter that might overflow) with butter, shortening or cooking spray.
- Mix batter: In a large bowl, whisk the pumpkin, oil, eggs and sugar until smooth. Add the baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves and whisk until well combined. Add the flour and stir together just until no clumps of flour remain.
- Create the swirl pattern: Transfer 1/2 of the batter to a second bowl. Add 6 tablespoons of the reserved black sesame seed paste (or black tahini, if using) into the second bowl and stir until the batter is a uniform dark grey colour. Using 2 large spoons or cookie scoops, one for each batter, alternate scoops of orange and black batter into the prepared loaf pan in a layered checkerboard pattern. Insert a skewer or chopstick into the batter all the way to the bottom of the pan. Drag it through the batter in a figure 8 pattern. Repeat 2-3 more times.
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