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Happy Monday!
I am beyond excited to share with you the recipe for this vegan citrus + black sesame pound cake!!! I was very surprised when I took it out of the oven and sliced it (after letting it cool!), it just looked so perfect, I was in awe! (as you may guess, it doesn’t happen that often…)
Just like citrus + chocolate, I think citrus + black sesame is a delicious match.
I hope you’ll get the chance to make it, happy baking!
CITRUS AND BLACK SESAME POUND CAKE {vegan}
by Marta Giaccone
Recipe
yields one 24cm/9,4in pound cake
prep time: 15 min, cook time: 50 min, total: 1 hr 5 mins
2 + ¼ cups / 400 gr flour of choice
2 tsp / 8 gr baking powder
2 tsp / 8 gr baking soda
½ cup / 110 gr sugar
½ tsp cinnamon
½ tsp turmeric
pinch salt
3 tsp / 12 gr flax meal or ground flax seeds
1 cup / 250 ml plant-based milk
grated zest of 2 oranges
grated zest of 2 lemons
½ cup / 125 ml orange juice
¼ cup / 60 ml lemon juice
½ cup / 125 ml light oil
seeds from 1 vanilla pod
generous handful black sesame seeds
1 tbsp black tahini (find recipe here)
3 tbsp maple syrup (or other sweetener)
Method
- Preheat oven to 180°C/375°F.
- Line a pound cake pan with parchment paper.
- In a small bowl add flax meal and milk, stir and let sit while you prepare the other ingredients.
- In a large bowl sift and mix all of the dry ingredients (flour to salt).
- Add in orange and lemon zest and juice, oil, vanilla, mix thoroughly, then add the flax/milk mixture, mix, and, finally, fold in the sesame seeds.
- Pour batter in the cake pan. Bake for about 50 minutes or until a clean knife inserted in the center comes out clean.
- Transfer onto a cooling rack and let cool for about 30 minutes, then remove from the pan, let cool again until it reaches room temperature or cold.
- In the meantime mix black tahini and maple syrup. Drizzle over cake once cooled.
- Store at room temperature (or in the fridge), covered. It will keep for a few days.
