Black Sesame Loaf Cake with Kinako Cream and Yuzu Curd
This black sesame loaf cake uses black tahini for a deeply nutty dark crumb with a moist tender texture. Served with whipped kinako cream and a bright floral yuzu curd.
Ingredients
Black Sesame Loaf
- 548 g all-purpose flour
- 4 tsp baking powder
- 2/3 tsp salt
- 326 g unsalted butter softened
- 400 g granulated sugar
- 188 g 100% black tahini well stirred
- 250 g beaten egg (about 5 eggs)
- 150 g sour cream
- 2 tsp vanilla extract
- 300 g whole milk
Instructions
Yuzu Curd
- Combine: Whisk eggs, yuzu juice, sugar, and salt in a heatproof bowl until smooth.
- Cook: Set over a pot of simmering water. Stir constantly until thick and reaching 170-175°F and coating the back of a spoon heavily.
- Finish: Remove from heat. Stir in butter cubes one at a time until fully incorporated.
- Cool: Press plastic wrap directly on surface. Refrigerate completely.
Black Sesame Loaf
- Prep: Preheat oven to 350°F. Grease/line two 9x5 inch loaf pans.
- Dry ingredients: Whisk flour, baking powder, and salt. Set aside.
- Cream: Beat softened butter and sugar until smooth and creamy, about 3-4 minutes.
- Eggs: Add beaten eggs gradually and beat until incorporated.
- Wet ingredients: Add sour cream, vanilla, and black tahini. Mix until combined.
- Combine: Add dry ingredients and mix on low. Slowly pour in milk in intervals mixing just until combined. Do not overmix. Batter will be thick.
- Bake: Divide between pans. Bake 60-75 minutes until toothpick comes out clean. Tent with foil if browning too quickly.
- Cool: Cool in pan 15-20 minutes then turn out onto wire rack and cool completely.
Kinako Cream
- Whip: Combine cold heavy cream, kinako powder, powdered sugar, and vanilla. Whip to medium-soft peaks. Refrigerate.
Serve
- Slice and plate: Slice loaf and top each slice with kinako cream and yuzu curd. Serve immediately.