Sesame Cake Recipe + Giveaway
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 mini cakes
  • 2 cups all purpose flour
  • ⅓ cup black sesame powder
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cardamom
  • ¾ teaspoon ground ginger
  • ½ cup unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • ⅓ cup brewed black tea, at room temperature
  • ½ cup whole milk, at room temperature
  • ½ cup sweetened condensed milk
  • ⅓ cup confectioners sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons brewed chai, at room temperature
  1. Preheat oven to 350 degrees Fahrenheit. Line baking tins or muffin cups with paper liners or butter and flour very well.
  2. To make the cake, sift the flour, sesame powder, baking powder, salt, cardamom, and ginger into a bowl and set aside.
  3. In a stand mixer, or using a handheld mixer, beat the eggs until creamy. Add the sugar and whip for 2-3 minutes. Add the eggs, one at a time, until fully incorporated. Turn off the mixer and add the brewed tea, milk and sift in the dry ingredients. Beat until incorporated. Do not over mix.
  4. Use a large ice-cream scoop to scoop batter into the tins. Bake for about 20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  5. To make the glaze, in a small bowl, mix the condensed milk, confectioners sugar, cinnamon and brewed chai until it is thick and pourable consistency. Drizzle the glaze over the cooled cakes. Serve immediately.
  6. Enjoy
Recipe by Amanda's Plate at