Rich & Nutty Black Sesame Pound Cake Recipe
Black Sesame Pound Cake: A Symphony of Black Sesame, Soy Flour Crumble, and Ganache
Indulge in the exquisite nutty aroma and deep flavor of this black sesame pound cake. It features a delightful combination of a tender black sesame cake, a smooth black sesame ganache, and a unique soy flour glaze. While some ingredients might be less common, they create a truly unique and memorable taste experience. Let’s bake this delightful black sesame pound cake together!
For the Oranda Pan (1 loaf)- 1 Oranda pan (loaf pan)
Soy Flour Crumble- 15g Sugar
- 20g Butter, softened
- 15g Cake flour
- 10g Bread flour
- 15g Roasted soy flour
- 15g Almond flour
Black Sesame Batter- 48g Neutral oil (like canola or vegetable oil)
- 32g Black sesame paste
- 60g Powdered sugar
- 1 Small egg (room temperature)
- 52g Cake flour
- 1/3 tsp Baking powder
- 20g Black sesame powder
- 18g Heavy cream (room temperature)
Black Sesame Ganache- 43g Heavy cream
- 65g White couverture chocolate, finely chopped
- 16g Black sesame powder
- 3g Orange liqueur (optional)
- 13g Butter, softened
Soy Flour Glaze- 150g White couverture chocolate, finely chopped
- 15g Roasted soy flour
- 10g Grapeseed oil
- 20g Cacao butter
- 15g Sugar
- 20g Butter, softened
- 15g Cake flour
- 10g Bread flour
- 15g Roasted soy flour
- 15g Almond flour
Black Sesame Batter- 48g Neutral oil (like canola or vegetable oil)
- 32g Black sesame paste
- 60g Powdered sugar
- 1 Small egg (room temperature)
- 52g Cake flour
- 1/3 tsp Baking powder
- 20g Black sesame powder
- 18g Heavy cream (room temperature)
Black Sesame Ganache- 43g Heavy cream
- 65g White couverture chocolate, finely chopped
- 16g Black sesame powder
- 3g Orange liqueur (optional)
- 13g Butter, softened
Soy Flour Glaze- 150g White couverture chocolate, finely chopped
- 15g Roasted soy flour
- 10g Grapeseed oil
- 20g Cacao butter
- 43g Heavy cream
- 65g White couverture chocolate, finely chopped
- 16g Black sesame powder
- 3g Orange liqueur (optional)
- 13g Butter, softened
Soy Flour Glaze- 150g White couverture chocolate, finely chopped
- 15g Roasted soy flour
- 10g Grapeseed oil
- 20g Cacao butter
Cooking Instructions
Step 1
First, let’s prepare the soy flour crumble. In a bowl, combine the softened butter with sugar, cake flour, bread flour, roasted soy flour, and almond flour. Use your fingertips to rub the ingredients together until it forms coarse crumbs. Aim for a mix of larger and smaller clumps rather than a fine powder for a nice texture.
Step 2
Now, let’s make the black sesame batter. In a clean bowl, whisk together the black sesame paste and neutral oil until well combined and smooth.
Step 3
Add the powdered sugar to the bowl and mix until it’s fully incorporated and the mixture is smooth.
Step 4
Gradually add the room temperature egg in two or three additions, whisking thoroughly with a hand mixer after each addition. Ensure the egg is fully incorporated before adding the next part to prevent the batter from separating.
Step 5
Sift the cake flour, baking powder, and black sesame powder directly into the batter. Gently fold these dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
Step 6
Finally, add the room temperature heavy cream and gently fold it in until the batter is smooth and uniform.
Step 7
Sprinkle the prepared soy flour crumble evenly over the top of the batter.
Step 8
Gently fold the crumble into the batter just enough to distribute it. Avoid overmixing, as this can break down the crumble texture.
Step 9
Pour the batter into your prepared Oranda loaf pan lined with parchment paper. Spread the batter evenly and smooth the top.
Step 10
Bake in a preheated convection oven at 185°C (365°F) for about 30 minutes, or until a skewer inserted into the center comes out clean. You may need to reduce the oven temperature to 165°C (330°F) after preheating, depending on your oven. Baking times can vary, so check for doneness.
Step 11
Once baked, remove the pound cake from the oven. Carefully peel off the parchment paper and let it cool completely on a wire rack. Allowing it to cool fully will help achieve the best texture.
Step 12
While the cake is cooling, let’s make the black sesame ganache. Pour the heavy cream into a small saucepan and heat it gently over medium heat until it just begins to simmer around the edges. Do not boil.
Step 13
Add the finely chopped white couverture chocolate to the warm cream. Let it sit for about a minute to allow the chocolate to begin melting. Then, stir gently with a spatula until the chocolate is completely melted and the mixture is smooth and emulsified.
Step 14
Stir in the orange liqueur for an added aromatic note (this step is optional).
Step 15
Add the softened butter to the ganache and stir until it’s fully melted and incorporated, creating a glossy and smooth texture.
Step 16
Add the black sesame powder
Step 17
and stir until everything is well combined and the ganache is smooth and uniform. Ensure there are no lumps.
Step 18
Place the completed black sesame ganache in the refrigerator to cool and thicken to a spreadable consistency. It should be firm enough to coat the cake without being too runny or too stiff.
Step 19
Once the pound cake has cooled completely, take the chilled black sesame ganache and spoon it onto the top of the cake.
Step 20
Using an offset spatula or a knife, spread the ganache evenly over the top of the cake. Aim for a smooth, consistent layer.
Step 21
To create a beautiful dome shape, gently curve a piece of acetate strip (or parchment paper) and use it to smooth the sides of the ganache. This technique helps achieve a clean, rounded finish. Once shaped, place the cake in the freezer for about 20 minutes to set the ganache.
Step 22
While the ganache is setting, prepare the soy flour glaze. Melt the white couverture chocolate completely, either using a double boiler or in the microwave in short bursts. Once melted, stir in the roasted soy flour until well combined.
Step 23
Add the grapeseed oil and mix until the glaze is smooth and has a nice sheen. The oil helps to achieve the right consistency and gloss.
Step 24
Melt the cacao butter using the microwave. Pour the melted cacao butter into the chocolate and soy flour mixture and stir thoroughly until everything is smoothly incorporated, creating a cohesive glaze.
Step 25
The freshly made soy flour glaze will likely be warm. To achieve the perfect pouring consistency, cool it down to around 30°C (86°F). You can do this by placing the bowl in an ice bath or chilling it in the refrigerator, stirring occasionally.
Step 26
Once the glaze has reached 30°C, pour it evenly over the frozen pound cake, allowing it to drip down the sides. If desired, sprinkle a little extra black sesame powder on top for decoration. Let the glaze set completely at room temperature or in the refrigerator. Your delicious black sesame pound cake is now ready to be enjoyed!
