Cornmeal Sesame Breakfast Cake

By gwen charles
January 1, 2014
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Author Notes: From Edward Ese Brown's book Tomato Blessings & Radish teachings, inspired by his Turkish Coffee Cake cookie bars from the Tassajara Bread book, comes a unusual breakfast cake with a sweet cornmeal pie crust.gwen charles

Serves: 8

The crust

  • 1 1/2 cups brown rice flour
  • 1/4 cup cornmeal
  • 1/2 cup brown sugar
  • 1/4 cup sugar/ vanilla sugar
  • 1 cup butter
  1. Preheat oven to 375 degrees. Combine flours & sugars. Cut in butter until tiny lumps. Press half of this mixture ( about 2 cups) into bottom of a ungreased 9 1/2 inch springform cake pan or 9 x 13 inch baking pan. This will form the crust of the cake.
  2. Notes: The original recipes calls for unbleached white flour but I have made this cake with whole wheat, white local spelt four and brown rice flour and it is delicious every time.

The cake

  • 1/2 cup sesame butter or tahini
  • 1/4 cup honey or maple syrup
  • 1/4 cup yogurt or sour cream
  • 1 egg
  • 3/4 teaspoon baking soda
  1. Combine the sesame butter, honey, yogurt & egg. Add the remaining flour mixture. Mix in soda. Pour into pan on top of pressed down crust. Bake for 50 - 60 minutes at 375 degrees until center of cake has risen and is bouncy to the touch.
  2. Notes: The original recipe also calls for honey. I have found maple syrup to be a delicious substitution. Make sure to use local ingredients when possible.

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