CookEat Recipe
Honey and Sesame Butter Cake
Honey and a little toasted sesame oil flavour a soft butter cake. The batter is mixed evenly and baked in a shallow dish, then cooled before cutting.
Method
Steps
Step 1
Allow 20 minutes preparation, 40–45 minutes baking and 45 minutes cooling. Heat a conventional oven to 170°C. Line a 20 cm square metal tin, at least 5 cm deep, with baking paper.
Step 2
Use runny honey, softened unsalted butter and toasted sesame oil. Beat the butter and brown sugar for 3 minutes until creamy, then beat in the honey and all 10 ml sesame oil. Weigh 150 g beaten egg without shells and add gradually.
Step 3
Stir the milk and vanilla extract together. Sift the flour and baking powder. Fold the flour mixture into the butter base in two additions with the vanilla milk between them, until the batter has an even texture. Do not layer honey or oil separately.
Step 4
Scrape into the lined tin and level the surface. Keep at least one-third of the tin height free. Bake for 40–45 minutes until the centre springs back gently and a skewer in the centre comes out clean or with dry crumbs.
Step 5
If the honey-rich surface browns early, cover loosely with foil and continue baking until the centre is cooked. Leave in the tin for 15 minutes, then lift onto a rack for at least 30 minutes.
Step 6
Cut the cooled cake into eight rectangles. Store airtight in a cool room for 1 day or refrigerate for up to 3 days.
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