Recipe for Mini yuzu sesame cake

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Portion

Preparation time

15 minutes

Cooking time

45 minutes

A moist, fragrant cake, delicately tart with yuzu and subtly toasted with sesame seeds. Ideal for breakfast, afternoon tea or with tea. Its light, melt-in-the-mouth texture makes it an elegant, tasty dessert.

Image of Recipe for Mini yuzu sesame cake

Ingredients

120 g soft butter, melted
100 g powdered sugar
3 eggs
150 g flour
1 teaspoon baking powder
1 pinch salt
50 ml yuzu juice (or lemon juice if not available)
Zest of a yuzu or lemon
2 tablespoons sesame seeds (white and black)
120 ml soy milk
210 g black sesame paste
200 g powdered sugar
2 tsp yuzu juice

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Instructions

Preheat the oven to 180°C (gas mark 6) and butter a cake tin or line it with parchment paper.
Melt the butter
In a bowl, beat the eggs with the sugar until frothy.
Sift the flour with the baking powder. Gradually incorporate into the previous mixture.
Add the salt, yuzu juice, and zest, then the milk. Mix until you have a smooth batter.
Add the sesame paste and melted butter. Mix well.
Pour the batter into the pan until it is two-thirds full.
Bake for 40 to 45 minutes, or until a knife inserted in the center comes out dry.
Leave to cool for 10 minutes before turning out onto a wire rack.
Mix the powdered sugar and yuzu juice and pour the mixture over the cake.
Sprinkle the top with the remaining sesame seeds.
Let stand for 15 minutes before serving.

Recipe notes

For even more flavor, you can add 1 teaspoon of yuzu paste or a little vanilla extract.

This cake keeps for 3 to 4 days in an airtight tin, or can be frozen in slices.

For a lactose-free version: replace butter with margarine and milk with a plant-based drink (almond, oat...).

You can sprinkle a little powdered sugar on top before serving for an elegant presentation.

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