Description
This moist, nutty black sesame pound cake is rich, flavourful, and easy to make. A swirl of creamy black sesame paste brings earthy depth to every slice, while sour cream and almond flour keep it tender and soft. Perfect with tea or coffee and totally freezer-friendly.
Ingredients
Units
Scale
- 2/3 cup (150g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (120g) all purpose flour
- 1/2 cup (55g) almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup (60g) sour cream, room temperature
- 1/2 cup (60g) black sesame paste
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, sift in all purpose flour, almond flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy (about 2-3 minutes). This step is very important to make sure the cake is fluffy.
- Add the eggs one at a time, mixing well after each addition until emulsified. Scrape down the sides as needed!
- Add in half of the dry ingredients and fold gently with a rubber spatula until just combined.
- Add the sour cream and black sesame paste. Mix with a hand mixer on low speed for about 30 seconds until smooth and glossy.
- Add in the rest of the dry ingredients. Fold gently with a spatula until there’s no visible flour.
- Pour batter into pan. Drop the pan gently on the counter a few times to remove air bubbles. Using a spatula, create a shallow line along the long side of the pan.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes. Carefully remove it from the pan and let it cool completely on a wire rack.
- Category: Dessert, Snack