A mini black sesame cake or cakes have everything in them that makes you want to go back for seconds. They are nutty, warm, the swirls are striking to look at when you cut a cross section and they’re mini, indivudial sized portions. What is not to love, right?
Though it doesn’t look like it, the mini black sesame cake is actually really simple to make. The swirl is made from the same batter so it’s only a matter of mixing black seasme powder into a part of a vanilla batter. Black sesame powder can be found in supermarkets and asian stores or you could make your own by gringing black seasme seeds in a grinder or mortal and pestle.
To make these, I’ve used my favourite molds that provide a beautiful shape to the cakes. You can find them at my store under Mousse and Cake Molds. You also use any round or hemisphere mold.
If you love mini cakes, don’t forget to check out these Blueberry Mini Cakes or Mini Pistachio Cakes
Mini Black Sesame Cakes
Makes 6
1/3 cup (75 g) unsalted butter
1/2 cup (100 g ) castor sugar
1 egg
1 cup + 1 tbsp (133 g) self-raising flour
1/2 cup (120 ml) yoghurt
1 tsp vanilla extract
1 tbsp black sesame powder
black food colour, optional
5.3 oz (150 g) black candy melts/white chocolate tinted with black colour, melted
Preheat oven to 180 degrees C. Lightly grease/spray 6 silicone molds.
Beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition until combined.
Stir in half the flour and yogurt until just combined. Stir in the remaining flour, yogurt and vanilla until combined.
Remove 1/3 of the batter into a small bowl. Add the black sesame powder and food colour if using. Dollop some of the uncoloured batter into the molds, followed by the black sesame batter. Swirl using a wooden skewer. Bake for 20 mins or until a skewer comes out clean. Remove from oven. Gently unmold and cool to room temperature.
Spread molds with melted candy melts. Place cakes back into each mold. Allow to set in the fridge (15 mins). Unmold and decorate. Enjoy!
