Yuzu-Black Sesame Tea Cake

Black sesame and yuzu are such a gorgeous combination. Think about how good tahini and lemon taste together, then add sugar, and wave your magic wand while uttering “Hirakegoma“. This pretty cake is very easy to make, but you do need a few specialty ingredients (which are available in Japanese grocery stores or online retailers).

Ingredients:

Dry Stuff:

2 cups AP flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
3 tbsp black sesame seeds
2 tbsp finely chopped candied yuzu peel (or candied citron)

Wet Stuff:

1 cup milk
1/2 cup canola or vegetable (or other neutral) oil
2 eggs
1/4 cup yuzu marmalade
2 tbsp yuzu juice or lemon juice (bottled is fine)

Topping:

1 tbsp black sesame paste
1 tbsp sugar

Instructions:

1. Preheat the oven to 350^o. Spritz a 9.25″ x 5.25″ loaf pan with cooking spray and line the middle with a strip of parchment paper.

2. In a large mixing bowl, whisk together the dry ingredients. In another mixing bowl (or large measuring cup), whisk together the wet ingredients until fully blended. Make a well in the bottom of the dry ingredients, pour in the wet stuff, and fold together until combined.

3. Scrape the batter into the prepared loaf pan, then dribble blobs of black sesame paste on top. Using a toothpick, skewer, or the tip of a knife, swirl the sesame paste into a marbled design (less is more here, or you risk making a gray mess). Sprinkle the sugar on top and bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.

4. Cool on a rack and store at room temperature in an airtight container for up to a week.