Preserved lemon sesame cake with cream cheese frosting
8–10
Easy
15 minutes
30 minutes
This egg-free recipe will ensure you’re still able to bake that cake even if you’ve run out of eggs, by using yoghurt instead. To make this cake completely plant-based, use oat milk instead of regular milk, and plant-based yoghurt instead of dairy.
Ingredients
Method
- 330 g cake flour
- 2½ t baking powder
- ½ t salt
- ¾ cup plain yoghurt, at room temperature
- 300 g caster sugar
- 1½ T vanilla extract
- ¼ cup preserved lemon, finely diced
- ¼ cup sesame seeds, toasted, plus extra for topping
- ½ t bicarbonate of soda
- 113 g butter
- ¼ cup canola oil
- 1 cup milk For the cream cheese icing:
- 120 g butter, at room temperature
- 250 g cream cheese, at room temperature
- 1 t vanilla extract
- Salt
- 500 g icing sugar
Method
Ingredients
1. Preheat the oven to 160℃ with the fan on, and grease and/or line a 25 cm cake tin. Sift together the flour, baking powder and salt. Combine using a whisk and set aside.
2. In a large mixing bowl, combine the yoghurt, sugar, vanilla, preserved lemon, sesame seeds and bicarbonate of soda. Mix until well combined and set aside.
3. Using a microwave-safe bowl or jug, combine the butter, oil and milk. Heat in the microwave (you can do this on the stovetop if you prefer), until the butter has completely melted and the mixture is hot to the touch.
4. At this stage, the yoghurt mixture should be frothy. Add half of the heated milk mixture and mix until combined using a whisk. Add half the sifted dry ingredients and gently whisk until combined. Add the remaining milk mixture and gently whisk until combined. Add the remaining dry ingredients and gently whisk until combined. Do not overmix.
5. Pour the batter into the cake tin and then lightly tap the tin on the counter to release any large air bubbles.
6. Bake for 28 minutes, or until a toothpick comes out clean. Allow the cake cool in the cake tin for about 20 minutes, then turn out onto a wire rack to cool completely.
7. To make the cream cheese icing, beat the butter and cream cheese together until creamy using an electric mixer. Add the vanilla and salt and stir until well combined.
9. With the mixer at a low speed, gradually add the icing sugar until completely combined.
10. Once the cake has cooled completely, spread the cream cheese icing on top of the cake, and sprinkle with sesame seeds.
Photographer: Jan Ras
Food assistant: Bianca Jones
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