Cheese

Cornmeal Sesame Breakfast Cake

January  1, 2014
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
Ingredients
  • 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
  • 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
In This Recipe
Directions
  1. The crust
  2. 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.
  3. 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.
  1. The cake
  2. 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.
  3. 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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