ORANGE BLOSSOM AND BLACK SESAME CAKE
This recipe is super simple. I really enjoy the gently floral flavour of orange blossom water, but you can leave it out of the cake and syrup if you want.
FOR THE CAKE:
50g black sesame seeds
200g butter, softened
200g caster sugar
4 free-range eggs
1 tsp vanilla extract
200g ground almonds
50g spelt or plain all-purpose flour
Pinch sea salt
zest of one orange
2 tbsp orange blossom water
FOR THE SYRUP:
¼ cup good quality honey
1 tbsp water
1 tsp orange blossom water
- Preheat oven to 170°C fan bake. Line a 22cm cake tin with baking paper.
- Toast the sesame seeds in a pan until they are fragrant and then set aside to cool.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
- Gradually fold in the ground almonds, flour and salt. Mix until just combined. Finally, fold through the toasted sesame seeds, orange zest and orange blossom water.
- Pour the batter into the tin and spread out to the sides.
- Bake for approximately 30 minutes. The cake is ready when golden in colour and springy to the touch.
- Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, prepare the syrup. Put all the syrup ingredients together in a small saucepan on the stove. Warm up on low heat for about 5 minutes. Once the syrup is well combined, remove from heat.
- Poke several holes into the top of the cake using a skewer, and then pour the syrup over the cake.
- Serve immediately.
- Refrigerate in an airtight container for up to 3 days.