Swirled sesame tea cake recipe for a delightful afternoon treat

Ingredients for Swirled sesame tea cake

• nonstick vegetable oil spray

• white sesame seeds, for sprinkling

• 30 g black sesame seeds, plus more for sprinkling

• 200 g sugar, plus more for sprinkling

• 180 g plain flour

• 7 g baking powder

• 5 g kosher salt

• 1 g ground cardamom

• 1 g baking soda

• 120 ml full-fat yogurt

• 120 ml tahini

• 2 large eggs

• 5 ml vanilla extract

• 120 ml vegetable oil

• 7 g toasted sesame oil

How to make Swirled sesame tea cake

1. Preheat the oven to 180°C (fan 160°C). Lightly grease an 8 ½ x 4 ½ inch loaf pan with a non-stick spray. Line the pan with parchment paper, ensuring there is an overhang on the long sides. Lightly grease the parchment paper with non-stick spray.

2. Sprinkle the sides and bottom of the pan with white and black sesame seeds and sugar, then shake the pan to coat; tap out any excess. Finely grind 2 tablespoons of black sesame seeds in a spice mill, food processor, or blender; set aside.

3. In a medium bowl, whisk together the flour, baking powder, salt, cardamom, and baking soda until well combined.

4. In a separate small bowl, whisk the yogurt and tahini together until smooth; the mixture may seize and stiffen initially.

5. In a large bowl, using an electric mixer on medium-high speed, beat the eggs, vanilla extract, and 200 g sugar until the mixture is pale and thick, about 2 minutes (use the paddle attachment if using a stand mixer).

6. Reduce the mixer speed to medium and, with the motor running, gradually stream in the vegetable oil and sesame oil.

7. Lower the mixer speed to low and add the dry ingredients in three additions, alternating with the yogurt mixture in two additions, beginning and ending with the dry ingredients. Beat after each addition until fully incorporated.

8. Scrape half of the batter into the bowl that held the dry ingredients. Add the reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed — this will be your black swirl.

9. Alternating between the two batters, spoon large dollops into the prepared pan, then drag the tip of a paring knife through the batter in a figure-eight pattern to create a swirl.

10. Sprinkle the top with more white and black sesame seeds, followed by additional sugar.

11. Bake in the preheated oven for 55–65 minutes, or until a tester inserted into the centre of the cake comes out clean.

12. Transfer the pan to a wire rack and allow the cake to cool in the pan for 10 minutes. Run a knife around the short sides of the pan, then use the parchment to lift the cake out of the pan and onto the rack. Let the cake cool completely.

13. The cake can be baked up to 2 days in advance. Store it tightly wrapped at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.