oh this looks amazing! all your desserts are bonkers incredible. lemon polenta sheet cake! snacking brittle! PPP! my fav though is the strawberry rhubarb biscuit cobbler. HOLY SHIT y’all.
Just made mine and it is everything I hoped it would be. Used an 8"x8" square pan because I didn't have a 9" round, was done around 45 minute. I also only used 1 cup of sugar and it was still delicious.
I’m confused by the part where you beat the dry ingredients with the butter. It’s been going in the stand mixer for like ten minutes and it’s not coming together. The texture is still just sandy. Anyone else having this issue?
Peter, I made the cake 5 times and each time, it only took about 3 minutes for the butter to soften enough to emulsify. I am guessing your butter was too cold when it was added.
Very likely! It was only out of the fridge for 10 minutes or so while I got the other ingredients together. I was confused about the butter temp so that makes sense now. But it still came together fine once I added the eggs.
All we had was brown rice flour and it worked really well- came out SOOOOO delicious!!! Such a special recipe!! Can’t wait to try all the diff variations you listed too
Despite sprinkling the sesame seeds and sugar evenly over the top, it seems to have slid over to the middle on a solid third of the cake (that side is now bare and the middle is sunken). ?
- the ingredient list calls for 1 1/4 cups of sugar, but the 1/4 is never mentioned - I omitted the 1/4 cup and the batter tasted great without it before I put it into the oven a few minutes ago
- the 2 teaspoons of vanilla are not mentioned in the ingredient list nor instructions, but are mentioned in the “few things to go over” section (I added them when adding the eggs!)
Hi! Question for anyone who has made this (including Carla - ha!): Does the toasted sesame oil deliver a pronounced flavor? Just curious. I like the stuff, but I've always found a little is, well, a lot. :) The flavor profile and texture seem amazing on this cake! Can't wait to make for a dinner party next week.
The toasted sesame oil had a very pronounced flavor in the batter, but mellowed out significantly in the final cake. My partner is pretty sensitive to sesame oil and didn’t mind it in the final product!
Carla, I may be losing my mind but is there an oven temp?
I AM HORRIFIED! OVEN SHOULD BE AT 375F.
Okay, I am in the midst of prepping my ingredients for this and was wondering the same about my mind, and also about the oven temperature!
Mine is in the oven at 350 right now, given that we have the final goal temp I think it’ll work out fine!
Mine fell the tiniest bit, and took around 52 minutes. But the texture is great!
That was my plan too, about to put mine in!
Curious if 325 might have been better. Mine rose fast (and center slumped) and finished in 45 min
Mine did the same thing. Baked at 350. Going to use the whipped crème fraiche option to fill the divot when I take it to a dinner party tonight.
Or it might have slumped from user error!
I’m going to trust Maggie Hoffman. THE Maggie Hoffman! Omg.
oh this looks amazing! all your desserts are bonkers incredible. lemon polenta sheet cake! snacking brittle! PPP! my fav though is the strawberry rhubarb biscuit cobbler. HOLY SHIT y’all.
Just made mine and it is everything I hoped it would be. Used an 8"x8" square pan because I didn't have a 9" round, was done around 45 minute. I also only used 1 cup of sugar and it was still delicious.
Hi Carla I think I am going to make this tomorrow- it would be for white miso right?
white or yellow best choices!
Thank you!
I’m confused by the part where you beat the dry ingredients with the butter. It’s been going in the stand mixer for like ten minutes and it’s not coming together. The texture is still just sandy. Anyone else having this issue?
Peter, I made the cake 5 times and each time, it only took about 3 minutes for the butter to soften enough to emulsify. I am guessing your butter was too cold when it was added.
Very likely! It was only out of the fridge for 10 minutes or so while I got the other ingredients together. I was confused about the butter temp so that makes sense now. But it still came together fine once I added the eggs.
okay phew love to hear it
In the oven now!!! Had to make GF and nut free for my sister but can’t wait to try it as written for myself soon 😋
Omg!! What kind of GF flour did you use?
All we had was brown rice flour and it worked really well- came out SOOOOO delicious!!! Such a special recipe!! Can’t wait to try all the diff variations you listed too
Have a party on Sunday and I know EXACTLY what I’ll be making for it.
Can’t wait for the report back!
In the immortal words of Delroy Lindo from the iconic 1995 film Congo, "STOP EATING MY SESAME CAKE!!!"
Despite sprinkling the sesame seeds and sugar evenly over the top, it seems to have slid over to the middle on a solid third of the cake (that side is now bare and the middle is sunken). ?
hmmmm i think this is b/c the cake rose very fast?
Two other things I noticed!
- the ingredient list calls for 1 1/4 cups of sugar, but the 1/4 is never mentioned - I omitted the 1/4 cup and the batter tasted great without it before I put it into the oven a few minutes ago
- the 2 teaspoons of vanilla are not mentioned in the ingredient list nor instructions, but are mentioned in the “few things to go over” section (I added them when adding the eggs!)
Another typo from me. 1 1/4 cups go into the mixer with the lemon zest, and the additional 2 tbsp go over the top.
Great notes here, as well, Austin. Thank you! Did you feel it needed the additional 1/4 C of sugar or nah?
Hi! Question for anyone who has made this (including Carla - ha!): Does the toasted sesame oil deliver a pronounced flavor? Just curious. I like the stuff, but I've always found a little is, well, a lot. :) The flavor profile and texture seem amazing on this cake! Can't wait to make for a dinner party next week.
The toasted sesame oil had a very pronounced flavor in the batter, but mellowed out significantly in the final cake. My partner is pretty sensitive to sesame oil and didn’t mind it in the final product!
Thank you, Austin! So kind of you to respond! I will make it "as is" then.
Put mine in the oven at 350 degrees just now. Hoping that is the right temp
Is the miso for this recipe white miso?
white or yellow!