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 pâte de sésame noir
200 g sucre glace
2 cl jus de yuzu

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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.
Faire fondre le beurre
Dans un bol battre les œufs avec le sucre jusqu’à ce que cela mousse.
Tamisez la farine avec la levure. Incorporez progressivement au mélange précédent.
Ajoutez le sel, le jus et le zeste de yuzu, puis le lait. Mélangez jusqu’à obtenir une pâte lisse.
Incorporez la pâte de sésame et le beurre fondu. Bien mélanger.
Versez la pâte dans le moule aux deux tiers.
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.
Mélanger le sucre glace et le jus de yuzu pour verser le mélange sur le cake.
Parsemez le dessus avec le reste des graines de sésame.
Laissez reposer 15 minutes avant de déguster.

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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