Black sesame-and-miso cake
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- Abigail Donnelly
- 8
- Easy
- 1 hour
- 35 minutes
“My inspiration for these beauties comes from the miso loaf made by Mulberry and Prince and served at my favourite Cape Town coffee shop, Rosetta Roastery Café.”– Abigail Donnelly
Ingredients
- For the sponge:
- 100 g Woolworths miso paste
- 2⁄3 cup buttermilk or plain yoghurt
- 1⁄2 cup canola oil
- 150 g butter, melted
- 5 large free-range eggs
- 300 g sugar
- 325 g flour
- 50 g brown sugar
- 1 1⁄4 t baking powder
- For the black tahini icing:
- 12 T butter
- 240 g icing sugar
- 3 T Woolworths black tahini
- 1 t vanilla extract
Cooking Instructions
1. Preheat the oven to 180°C. Grease and line a 10 cm springform cake tin. If you have more than one tin, bake more layers at a time. You need 6 layers.
2. Blend the miso, buttermilk or yoghurt and oil. Add the butter and eggs and whisk to combine.3. Combine the dry ingredients and whisk to incorporate. Fold the wet ingredients into the dry ingredients. Pour the batter into the tin(s) and bake for 35 minutes. Allow to cool completely before sandwiching 3 layers together with the icing to make 2 cakes. Pipe the icing onto the tops to decorate.
4. To make the icing, beat all the ingredients until creamy.
Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay
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