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Sesame Pound Cake

Delicios sesame pound cake from Christina Tosi of Milk Bar.
Course Dessert
Cuisine American
Keyword cake, pound cake, sesame
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 519kcal
Author Christina Tosi

Equipment

  • Stand Mixer
  • Whisk
  • Silpat
  • Loaf Pan

Ingredients

Sesame Pound Cake

  • 115 g Unsalted Butter melted
  • 110 g Buttermilk (I substituted buttermilk powder and water because I didnt have buttermilk)
  • 75 g Tahini
  • 3 large Eggs
  • 250 g Sugar
  • 60 g Light Brown Sugar
  • 185 g Cake Flour (I made my own by adding some cornstarch to AP since I didn't have any)
  • 4 g Baking Powder
  • 4 g Kosher Salt
  • 170 g Sesame Brittle (from above)

Instructions

  • Preheat oven to 350F. Grease and flour a 9x5 loaf pan.
  • Whisk the melted butter, buttermilk (in my case water+buttermilk powser), tahini, and eggs together in a large bowl.
  • Whisk both sugars, the 185g cake flour, baking powder, and salt together in a separate large bowl.
  • Pour the wet into the dry and whisk until there are no lumps left.
  • Toss 1 cup of the brittle with teaspoon and a half of flour, then mix it into the batter.
  • Pour the batter into the loaf pan and sprinkle the rest of the brittle over the top.
  • Bake for 60 minutes. If the cake is still jiggly bake for up to 10 minutes more. It should be somewhat firm and spring back when you touch it.
  • Let the cake cool at least 45 minutes in the pan before you remove it or you will end up with a broken mess.
    After 45 minutes you can remove it and let it cool completely on a cooling rack.