REVISED // Toasted Sesame Cake v.2

Yikes, I'm mortified

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Hiyeeeeeeeee

She’s perfect. I’m fallible.

Thank you to everyone who commented on the original post for this cake. In my haste to publish I missed a few (embarrassing) typos and I’m REALLY sorry.

I’m going to post all the notes about the process along with the updated recipe, below.

I added details about the texture of the butter, as well, in response to Pete’s (petethesweet’s) note about it not creaming with the dry ingredients.

Anyone who experienced a slumped cake: baking at 375°F as intended should address that. If the cake is underbaked it will sink a bit, so make sure it is only slightly springy in the center when you take it out.

Again, I’m legit reeling from my own omissions and errors. It’s such a good cake! I swear!

xoCLM

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This Toasted Sesame Cake won your votes by a nearly 2:1 margin, and now the recipe is here to win your hearts. That’s the single corniest thing I’ve ever written. Glad it’s behind me.

I am very pleased with how recipe development is going for Book Three, and love all of the dishes I threw into the pool of contenders. They’re all winners in their own way. And yet, someone has to come out on top. As

Kathryn Flouton

put it: “this is like choosing a favorite child.”

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A few things to go over before you get right into the recipe:

• If you don’t care for sesame or are allergic, use extra-virgin olive oil instead of toasted sesame oil, and sub poppy seeds for the sesame seeds. Because of the lemon in the batter, this will deliver a lemon-poppy flavor profile.

• I think other nut combos would be killer: toasted hazelnut oil and finely chopped hazelnuts instead of sesame? Yes. Toasted walnut oil and chopped walnuts? Yes.

• Use 1 teaspoon almond extract instead of 2 teaspoons vanilla extract for a marzipan-adjacent vibe.

• If you do not want to use almond flour, substitute an equivalent amount of shredded (unsweetened) coconut or hemp hearts.

• I am confident this cake will bake nicely in a square 8x8 pan as well as in a springform.

• Do not ignore the part of the recipe that says to scrape down the bowl after each egg has been incorporated. You have to. It’s so key for the finished texture.

• I have been giving internal temperature targets for baked goods lately. You’re not required to stick a thermometer in there. I like being sure. My favorite thermometers are both from Thermoworks: this is the probe thermometer I use, and this is my oven thermometer. The oven thermometer has a built-in timer, which comes in handy.

• I didn’t specify a go-with for this: I treat it like an olive oil cake and don’t feel like it necessarily needs a garnish. Whipped crème fraîche, though? Bonkers. I strongly endorse.

• Thank you to

  Natasha Pickowicz
  for fielding my question about adjusting the crumb texture—the first pass was “too” fluffy for my liking (the solution was fewer eggs).

• The cake lasts a week at room temp. Maybe longer. I’ve been keeping mine wrapped in wax paper. Prefer to refrigerate? Nothing bad will happen; let it come to room temp before eating. Or, freeze it (sliced or unsliced), then thaw. Delightful. Toasted and buttered? Ridiculous.

• I like the way it settles down on day two, less fluff, more squidge.

I am going to make the cake next week during a Live video/cook-along/Q&A here on Substack. Haven’t picked the date and time yet, but I’ll make sure you know as soon as I schedule it.

Here’s that recipe! Have the best weekend.

xoxoCLM