This cake noir has a sandy but moist texture, with a subtly nutty aromatic from the tahini and honey.
I wanted to make a cake using black tahini, but only had rice flour not regular flour, no milk but I had ricotta, so improvised.. and was suitably pleased with the result!
Black Sesame Cake
- 1 1/2 cups rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 2 eggs
- 1/3 cup black tahini
- 1/2 cup oil
- 1/3 cup coconut water
- 1/3 cup ricotta
- 1/3 cup honey
- 1/4 cup black sesame seeds
Preheat oven to 180*c. Grease a cake tin.
In a medium-sized mixing bowl, combine eggs, tahini and honey and whisk together. Whisk in ricotta and coconut water until well combined.
In a separate large mixing bowl, sift together rice flour, baking powder and soda and sugar.
Add the black sesame mixture to the dry mixture and stir until well combined.
Coat the bottom of the cake tin with black sesame seeds and over the cake batter.
Bake for about 30 minutes, until a skewer inserted comes out clean. Allow to cool for 5 minutes in the tin before transferring to a drying rack to cool.