Black Sesame Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g black sesame seeds</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the tahini glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">3 tbsp tahini (sesame paste)</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 tbsp white sesame seeds, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Food processor or spice grinder</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm (10-inch) bundt pan, making sure to get into all the crevices. This careful preparation is crucial for a bundt cake to release cleanly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Toast the black sesame seeds in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking the pan frequently to prevent burning. You'll know they're ready when they become aromatic and start to pop slightly. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the cooled toasted sesame seeds in a food processor or spice grinder and process until they form a fine paste (about 3-4 minutes). The natural oils will release and create a smooth, butter-like consistency. This freshly ground paste is much more flavorful than pre-made versions.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisking dry ingredients separately ensures they're evenly distributed throughout the batter, preventing pockets of leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter and sugar together on medium-high speed for 5 minutes until very light and fluffy. This extended creaming incorporates air into the batter, resulting in a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently. This gradual incorporation helps create a stable emulsion, preventing the batter from splitting or curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Beat in the vanilla extract until fully combined.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the mixer speed to low and add the flour mixture in three portions, alternating with the buttermilk in two portions (beginning and ending with flour). Mix just until combined after each addition. Alternating dry and wet ingredients helps maintain a smooth batter without overworking the gluten in the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer about 1/3 of the batter to a separate bowl and thoroughly mix in the black sesame paste until fully incorporated. The batter should have a striking dark gray or black color, contrasting beautifully with the lighter vanilla batter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Create a marble effect by alternating spoonfuls of the vanilla and black sesame batters into the prepared bundt pan. Once all batter is in the pan, use a knife or skewer to gently swirl the batters together with a figure-eight motion. Don't overmix, as you want distinct ribbons of each batter for the marbled effect.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gently tap the pan on the counter a few times to release any large air bubbles and level the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should spring back when lightly pressed and begin to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the cake to cool in the pan for exactly 10 minutes (set a timer!). Then, invert onto a cooling rack to cool completely. The 10-minute cooling time is crucial - too short and the cake might break, too long and it might stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the cake cools, prepare the tahini glaze. Whisk together the powdered sugar, tahini, 3 tablespoons of milk, vanilla extract, and a pinch of salt until smooth. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency that will cling to the cake while still dripping down its sides.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the cake is completely cool, place it on your serving plate. Pour the glaze over the top, allowing it to naturally flow down the ridges of the cake. While the glaze is still wet, sprinkle with white sesame seeds for a beautiful contrast against the darker cake.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Let the glaze set for about 30 minutes before slicing. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture.</li></ol>