It’s always fun to try something new and to find recipes with interesting and unusual ingredient combinations. SWEETTABLESCAPES was intrigued by this Black Sesame-Pear Cake recipe from Bon Appetit (March 2012), so we gave it a shot!
Black Sesame–Pear Tea Cake
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup almond flour or almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1/2 cup black sesame seeds
- 1 1/3 cups plus 2 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup buttermilk
- 1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4-inch cubes
Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2–3 minutes. Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1–2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3–4 minutes. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Toss pear with remaining 2 Tbsp. flour in a small bowl; fold into batter.
Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45–55 minutes for small loaves. Let cool in pans on a wire rack.The result is definitely a different kind of cake which we might not have enjoyed without the pear. The black sesame seeds have a distinctive flavor, the cake takes forever to bake and is not overly attractive…Very moist however and probably fun for after a meal with Asian flair! Still happy to have tried something different!