Orange Black Sesame Seed Cake

Orange Black Sesame Seed Cake

Text and Photo by Jac Kyles Baker 

Makes one 7x 5 inch cake

Ingredients

For the cake:

4 TB unsalted butter, softened

1 TB vegetable oil

1 TB black sesame seeds, soaked and drained*

1/3 cup granulated sugar 

3 TB sour cream

1 TB orange zest

1/2 tsp vanilla extract

1 egg, lightly beaten

1/4 teaspoon salt

1 cup all-purpose flour

1/2 tsp baking powder

For the orange icing:

3/4 cup powdered sugar

1 TB fresh orange juice

1/2 tsp orange zest

Preparation

Make cake:

Line a 7 x 5 x 1.5 inch microwave safe pan with parchment paper.

In a large bowl, whisk flour and baking powder together.

In a separate bowl beat sugar, salt, oil, orange zest and butter until light and creamy.  Stir in sour cream.  Beat in egg until combined.  Stir in black sesame seeds and vanilla. 

Make a well in the bottom of the flour bowl.  Add about a third of the liquid mixture to the well.  Stir in some of the flour.  Repeat until all the liquid and flour is mixed in and batter is smooth.  Batter will be thick.

Spread batter evenly in the prepared pan. 

Microwave cake on MED HIGH (70% power)** for 3 to 4 minutes, checking cake's progress every minute.  Test doneness by sticking a toothpick or paring knife into center of cake; it should come out clean.

Carefully remove pan from microwave. Cool on rack for five to 10 minutes.  Remove cake from pan.  Cool completely on rack.

Make icing:

In a small bowl, add powdered sugar and orange zest.  Stir in orange juice until icing is thick and pourable.

Spread icing evenly on top of cooled cake.  Allow icing to firmly set before cutting.

Store cake in an airtight container.  Cake is best served at room temperature.

Cook's Notes

*I soak the seeds overnight for maximum plumpness.

** Microwave power varies.  Adjust power and times accordingly.