Coffee

Black Sesame Coffee Loaf Cake

by:
March 15, 2016
4
1 Ratings
Black Sesame Coffee Loaf Cake
Photo by Gisella Ng
  • Makes 9x5x3 inch loaf pan
Author Notes

Growing up in a Chinese household, I've always been a huge fan of sesame. A friend once told me when he visits his grandma, he would always frequent a particular stall to grab a coffee bun, which had the most glorious sesame filling. As a huge fan of cakes, I wanted to incorporate those flavours into a loaf cake that I could make for my family to have for breakfast and tea time. And a (seemingly) legit way to have caffeine-infused into our daily regimes.
—Gisella Ng

What You'll Need
Ingredients
  • 1 1/4 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 20 grams instant coffee powder
  • 1/4 cup black sesame seeds
  • 1/4 cup butter, softened
  • 3/8 cup sugar
  • 1 egg
  • 6 tablespoons yogurt
  • 50 milliliters freshly brewed, strong coffee
Directions
  1. Preheat your oven to 175 degrees Celsius. Grease your loaf pan.
  2. In a food processor, blend the black sesame seeds until it forms a paste.
  3. Cream the butter and sugar until light and fluffy, about 2 minutes.
  4. Mix in the black sesame paste and egg into the butter and sugar mixture.
  5. Whisk the dry ingredients together.
  6. Mix in the dry ingredients into the wet mixture.
  7. Mix in the yogurt and coffee into the wet mixture untill well combined. (the coffee should be cooled otherwise it would melt the butter and give you an overly dubious liquid batter.)
  8. Leave to cool before cutting it and stuffing your face with a slice of this glorious cake.
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4 Reviews

Elizabeth S.
Elizabeth S. April 5, 2020
What is the baking time for this recipe? The instructions jump from mix the batter to cool and serve.
 
LeBec F.
LeBec F. March 16, 2016
This is so intriguing! Did you puree the sesame seeds because you didn't want the seed texture? and why the liquid coffee instead of just increasing the instant coffee? thx for helping me understand this better!
 
Gisella N.
Gisella N. March 16, 2016
Hello there! :)

I don't mind the seedy texture. In fact, I added in some seeds towards the end :) I pureed the sesame seed because I thought it would allow the cake to have a more concentrated and even sesame taste. I added liquid coffee to make the cake moist and soft.

Cheers!
 
LeBec F.
LeBec F. March 16, 2016
well that makes perfect sense!