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