As I had already tried - and loved - black sesame ice cream, I thought "Hmm...Why not?"...and so it came back home with me!
And here's my first try at cooking with it - a black sesame cake! And guess what? It's also vegan-friendly!
I made it totally from scratch, so I tried to write the proportions, but I'm not sure they're perfect - there's a bit too much flour, making it a bit compact for my taste. Anyway, here it goes :
- 140g flour (a bit less flour - something like 100g - might actually be better);
- 1 pack (11g) baking soda;
- 60g brown sugar;
- 2 very ripe bananas;
- 100g almond butter (or any other, like cashew for example) + black sesame butter (I put something like 2 tbsp almond and 1 tbsp black sesame because I was not sure I' d like it if it was all black sesame);
- about 10cl liquid (I used coconut water because that was all I had available, but almond milk, soy milk or rice milk would be fine too).
Squash the bananas - if they're ripe enough, a fork should do the trick, no food processor needed.
Add the bananas and butters to your flour/sugar/soda mixture. Then add the liquid until you get the same texture as muffin dough.
Transfer to a baking pan lined with baking paper and put into the oven at 180°C.
Let it cool, then...enjoy!
You can also make a non-vegan version if you replace the bananas with 2 eggs, part of the butters with regular butter (but still, keep the black sesame...otherwise it would take out all the fun!) and regular milk instead of almond or soy milk, and maybe a little more sugar (I didn't put much of it because I was using bananas and they're already sweet). And do feel free to change the proportions if you want something a bit lighter or a different taste!
