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Sesame Cake Recipe + Giveaway

This recipe is so unique and I could not wait to try it. It is made wth black sesame seeds, black tea and is topped with a chai glaze. This Sesame Cake Recipe also comes with a Giveaway on Instagram!! 

A huge congratulations to my friend, Asha who just wrote a cookbook, Masala & Meatballs: Incredible Indian Dishes with an American Twist! We met via instagram and Asha shares beautiful photos of her Indian cooking and baking. This recipe is one of many we’ve made from the book so far. We have made the chickpea roasted garlic fries (page 46), almond curry sauce (page 163) which is amazing and delicious on everything, apple cilantro chutney (page 163), and we’re going to be making the homemade naan soon!!

                  This recipe calls for brewed black tea. I used our favorite Assam Black from ReTea.

While baking the cakes, I realized I did not have sweetened condensed milk. So, I made some! I simmered down 1 cup whole milk, with 1/4 cup granulated sugar for about 35 minutes. It turned out great! 

To make the sesame powder, I used my Vitamin to blend up whole black sesame seeds.

Sesame Cake Recipe + Giveaway
Cuisine: Indian
Author: Asha Shivakumar
Prep time:
Cook time:
Total time:
Serves: 6-8 mini cakes
  • 2 cups all purpose flour
  • 1/3 cup black sesame powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom
  • 3/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup brewed black tea, at room temperature
  • 1/2 cup whole milk, at room temperature
  • Glaze
  • 1/2 cup sweetened condensed milk
  • 1/3 cup confectioners sugar
  • 1/2 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

This recipe is reprinted with permission. Please be sure to check out Asha’s site 

Make this recipe? I’d love to see! Tag me @AmandasPlate and be sure to tag Asha too @FoodFashionParty 







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