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Eggless sesame seed cake


By Palate Desires (Visit website)



If it weren't for an event hosted by her, I don't think I would have ever thought of baking a sesame seed cake. Feeling confident that this would be rather novel, I did a google search and surprise, surprise...apparently, I wasn't the first one to have thought of this - Alice Medrich had already beat me to this, or so I learned from a few blogs. However, it appeared that no one had yet tried to recreate an eggless version of it - whoo-hoo! This was when I looked to the newest member of my recipe-book family - Vegan Cupcakes Take Over the World (VCTOtW). I'm not a vegan, but am a "part-time" vegetarian/pescatarian - sounds silly? Well, the vegetarian bit comes from growing up Hindu, complicated by my mum's insistence that we practice strict vegetarianism on certain days of the week in the name of a certain multi-limbed and/or -headed god/goddess. I may joke about it, but I do credit my mum with instilling religious values within me and for nurturing me into the devout Hindu that I am. Being pescatarian has been by choice, although these days with PT being a vegetarian again, I am not as inspired to develop my culinary prowess in that area.


Seems like I have digressed...ok, back to my point. Eager to make an eggless version of the sesame seed cake, I decided that I would use the golden vanilla cupcake recipe from VCTOtW as my base recipe, but de-veganizing it and making a few modifications. I must admit, I did have a few trepidations about the outcome, which I was soon to find out was completely uncalled for. What my taste-buds experienced  instead was...well...to put it mildly, sensory awakening. This sesame seed-freckled cake definitely confused my taste-buds as bite after bite, they yearned to grasp at the familiarity clashing with the novelty of the sesame flavouring in a cake. Simply put, the cake was divine - light, moist, fluffy, with subtle smoky and nutty undertones.




Ingredients & Method:


1 cup milk - room temperature
1 tsp vinegar


Whisk together and set aside for a couple of minutes to have milk curdle.


Sift together:
1 1/4 cups all-purpose flour 
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt


Beat together: 
Milk + vinegar
4 tbsp canola oil
1 tbsp toasted sesame seed oil
2 tsp vanilla extract
3/4 cups sugar



Gently beat dry ingredients into wet until no lumps remain, and fold in 1/4 cup toasted black sesame seeds at the very end.


I'm submitting this to Priya's "Cooking With Seeds - Sesame Seeds" event.





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