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Swirled Sesame Tea Cake

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 06 Oct 2018 20:43:12 -0700
v118.n039.3
A quick bread that would make a nice gift during the holidays.


* Exported from MasterCook *

                          Sesame Tea Cake, Swirled

Recipe By     : Claire Saffitz
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Holidays                        Posted
                 Quickbread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Nonstick vegetable oil spray
   1         Tablespoon  White sesame seeds -- for sprinkling
   2              Tbsp.  black sesame seeds -- plus more for sprinkling
   1                cup  sugar -- plus more for sprinkling
   1 1/2           cups  all-purpose flour
   1 3/4           tsp.  baking powder
   1               tsp.  kosher salt
      1/2          tsp.  ground cardamom
      1/4          tsp.  baking soda
      1/2           cup  plain whole-milk yogurt
      1/2           cup  tahini
   2              large  eggs
   1               tsp.  vanilla extract
      1/2           cup  vegetable oil
   1 1/2           tsp.  toasted sesame oil

This tahini quick bread recipe will make you a believer.

Preheat oven to 350F. Lightly coat an 8 1/2x4 1/2" loaf pan with 
nonstick spray. Line with parchment paper, leaving overhang on long 
sides. Lightly coat parchment with nonstick spray. Sprinkle sides and 
bottom of pan with white and black sesame seeds and sugar and shake 
around in pan to coat; tap out excess. Finely grind 2 Tbsp. black 
sesame seeds in a spice mill, food processor, or blender; set aside.

Whisk flour, baking powder, salt, cardamom, and baking soda in a 
medium bowl to combine. Whisk yogurt and tahini in another small bowl 
until smooth (mixture will seize and stiffen at first).

Using an electric mixer on medium-high speed, beat eggs, vanilla, and 
1 cup sugar in a large bowl until eggs are pale and thick (use the 
paddle attachment if using a stand mixer), about 2 minutes. Reduce 
speed to medium and, with motor running, gradually stream in 
vegetable oil and sesame oil. Reduce speed to low and add dry 
ingredients in 3 additions, alternating with yogurt mixture in 2 
additions, beginning and ending with dry ingredients. Beat after each 
addition until fully incorporated. Scrape half of batter into the 
bowl that held the dry ingredients. Add reserved ground black sesame 
seeds to the remaining batter and mix on medium speed until evenly 
distributed - this is your black swirl.

Alternating between batters, spoon large dollops into prepared pan.

The dramatic streaks may look like they require artistic talent, but 
really all you need is a metal or wooden skewer. The key is not to 
overswirl, which will muddle the two different-color batters into a 
gray blob. For Instagram-worthy defined swooshes, insert the skewer 
all the way to the bottom of the pan, then use confident strokes to 
make up to four figure-eight patterns throughout the loaf.

Sprinkle with more white and black sesame seeds, then with more 
sugar. Bake until a tester inserted into the center of cake comes out 
clean, 55 to 65 minutes. Transfer pan to a wire rack and let cake 
cool in pan 10 minutes. Run a knife around short sides of pan and use 
parchment to help lift cake out of pan and onto rack. Let cool completely.

Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at 
room temperature.

Description:
   "A quick bread that would make a nice gift during the holidays."
S(Internet address):
   "https://www.bonappetit.com/recipe/swirled-sesame-tea-cake";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 13g Fat (51.4% 
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 
27mg Cholesterol; 212mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

NOTES : 2018 - 1006