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Prep time
25 minutes
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Cook time
45 minutes
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makes
One 8-inch round cake
Author Notes
Adapted from Maialino's Olive Oil Cake, this off-road version swaps out olive oil for sesame oil, a nutty and pungent alternative. Although sesame oil was a pantry staple for me growing up (and a regular fixture in my kitchen now), I rarely—if ever—saw it applied in sweets. But if olive oil cake exists, surely there’s potential for sesame oil cake, too, right? I wanted to find out.
Because sesame oil’s flavor and aroma are so distinct, too much of it can easily render a dish one-dimensional at best and inedible at worst. I wanted to infuse sesame oil’s characteristically rich flavor into a cake without overpowering the whole dessert—admittedly a lofty aim. As with an olive oil cake, citrus zest and juice in the cake batter added some brightness and acidity, but I found that incorporating another key ingredient, honey, helped further balance and complement the sesame oil. In this recipe, a honey syrup is spooned over the cake while it’s still warm in the pan, then right before serving, the cake is topped with a honey whipped cream.
The result is a warming, sweet-but-not-too-sweet cake tinged with an interesting savory element. Finished with a handful of colorful berries, it’s a perfect way to celebrate spring and summer. —Joy Cho
Ingredients
- Sesame Oil Cake
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150 grams
(1¼ cups) all-purpose flour
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1/2 teaspoon
baking powder
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1/4 teaspoon
baking soda
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3/4 teaspoon
kosher salt
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150 grams
(¾ cup) granulated sugar
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50 grams
(¼ cup) light brown sugar
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180 grams
(¾ cup) whole milk, at room temperature
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72 grams
(6 tablespoons) pure sesame oil
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2
large eggs, at room temperature
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42 grams
(3 tablespoons) sour cream, at room temperature
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2 tablespoons
freshly squeezed orange juice
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2 teaspoons
finely grated orange zest
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1/2 teaspoon
vanilla extract
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2 tablespoons
honey
- Honey Whipped Cream
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227 grams
(1 cup) heavy whipping cream, cold
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1 to 2 tablespoons
honey, to taste
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Fresh berries, such as blackberries or raspberries, for garnish (optional)
Directions
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Heat the oven to 325°F. Lightly grease an 8-inch round baking pan with nonstick cooking spray, line the pan with parchment paper, and grease the parchment.
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Sift the flour, baking powder, baking soda, and salt into a large bowl. Add both sugars and whisk until combined.
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In a medium bowl, whisk the milk, oil, eggs, sour cream, orange juice and zest, and vanilla until completely smooth.
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Make a well in the dry ingredients, then carefully pour in the wet ingredients. Whisk just until smooth with no lumps, taking care not to overmix.
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Pour the batter into the prepared pan. Bake for about 40 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
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While the cake is baking, make the honey syrup: Mix the honey and 1 teaspoon of warm water in a small bowl until smooth. While the cake is still warm in the pan, poke small holes all over the surface of the cake with a toothpick and spoon the syrup on top. Let the cake sit for 10 to 15 minutes until the syrup is absorbed, then invert onto a wire rack to cool completely.
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When ready to serve, whip the heavy cream and 1 to 2 tablespoons of honey using a stand mixer, electric hand mixer, or by hand, until medium peaks form. Top the cake with dollops of whipped cream and garnish with berries, if desired.
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