Black sesame and lime cake
Serves 8 | prep 20 mins | total time
- 1 tbsp black sesame seeds
- 150g caster sugar
- 150g unsalted butter, softened, plus extra for greasing
- 150g self-raising flour
- 1 tsp baking powder
- 3 large eggs
- finely grated zest of 2 oranges
- 1 tbsp orange juice
For the icing and decoration
- 100g icing sugar, sifted
- finely grated zest of 1 lime and 2 tbsp lime juice
- a sprinkle of black sesame seeds
- fine strips of lime rind, for sprinkling
The cake will keep in an airtight container for up to 5 days. The uniced cake can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 900g (2lb) loaf tin and line it with baking paper.
- In a small pan, dry-roast the sesame seeds for 2 minutes over a medium heat. Transfer to a mortar and crush them lightly with the pestle. Set aside. Combine the remaining cake ingredients in a large mixing bowl and mix with an electric whisk for 2 minutes until the batter is light and creamy. Add the crushed sesame seeds.
- Pour the batter into the prepared tin and bake for 35–40 minutes or until a skewer inserted into the centre of the cake comes away clean. Leave the cake to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.
- To make the icing, mix the icing sugar with the lime juice and zest to produce a runny paste. Spoon this mixture over the cake, then sprinkle some sesame seeds and lime rind strips on top to finish.
This light, refreshing loaf cake uses oranges as well as limes to make it more citrusy. The black sesame seeds add flavour and a little crunch.