Lemon, Lime & Black Sesame Cake
- 200g caster sugar
- 300g plain flour
- 1 tablespoon baking powder
- 1 1/2 tablespoon black sesame seeds (or poppy seeds)
- 3 medium eggs
- 260ml milk
- 240g extra virgin olive oil
- 1 1/2 lemons - zest and juice
- 1 lime
- Preheat your oven to 180C (fan oven)
- Whisk the sugar and eggs together until the mixture is thick and a very light yellow colour.
- In a separate bowl or jug mix the oil, milk, zest and lemon/lime juice together. Don't worry - the citrus will curdle the milk but it all works out ok when you mix it with the rest of the ingredients!
- Slowly add the oil/milk/citrus mixture to the sugar and egg while whisking. Once fully combined, start to mix in the flour and baking powder.
- I wanted to have a bit more of the sesame flavour so put the sesame seeds in a dry pan on a medium to high temperature for a few minutes until the oils and flavours started to come out.
- Mix the sesame seeds into the batter then spoon into mini loaf tins or cases.
- Bake for 30 minutes uncovered then lightly cover with foil for another 15 minutes. Allow to cool before getting stuck in!
- You can sieve some icing sugar on top or even make an icing and lemon juice glaze but I decided to keep things basic and just left them as they came out of the oven.
- Pictures are available on my blog
caster sugar, flour, baking powder, black sesame seeds, eggs, milk, extra virgin olive oil, lemons, lime
Taken from www.epicurious.com/recipes/member/views/lemon-lime-black-sesame-cake-52455431 (may not work)