• Black sesame cupcakes with matcha frosting

    Easy to make but original sesame cupcakes. We have inside Black sesame seeds and sesame butter (tahini) so the taste is clear but still light. On the top buttercream with matcha tea powder which gives pretty natural colour. The whole dessert is elegant and sophisticated in its simplicity. Enjoy!

     

    12 - hole standard muffin pan

     

     Ingredients:

    • 6 tablespoons black sesame seeds
    • 1 ¼ cups all purpose flour
    • 1 tablespoon cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup butter, softened
    • 4 tablespoons tahini (sesame butter)
    • ¾ cup sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2/3 cup milk

     Matcha buttercream:

    • ½ cup butter, softened
    • ¾ cup icing sugar
    • 1 tablespoon matcha tea powder
    • 1 teaspoon vanilla extract

     

    Line 12 – hole standard muffin pan. Preheat oven to 350°F.

    Grind the sesame seeds into a fine powder using either an electric grinder or mortar and pestle.

    In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter, tahini and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in vanilla extracts.

    Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture evenly into prepared pan holes. Bake for 24 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

    Make buttercream: beat together all ingredients until smooth. Place the frosting in a piping bag and decorate the top of each cupcake. Sprinkle with some sesame seeds.


     

    The recipe comes from the book 'Food 52 - baking'.

    Category: Cupcakes/muffins.

    Tags: matcha, sesame.

  • Hazelnut frangipane tart with black sesame and fresh figs

    Today I have another tart, or very versatile cake in countless variations. I played with my new number shaped cookie cutters but of course you may use another shapes. On the shortbread base we have layers of my beloved frangipane filling (this one is hazelnut black sesame version), fresh figs slices and shortbread numbers. Hazelnuts, sesame and figs create harmonious and balanced composition – the whole taste is just perfect. I suppose it is one of most tasty cakes I have ever baked, you have to try. Enjoy!

     

    1 tart ø 8 inch + 2mini tarts ø 4 inch or 1 classic tart ø 10 inch

     

    Ingredients for base:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 2  cups flour

     Frangipane filling:

    • ½ cup softened butter
    • ½  cup superfine sugar
    • 100 g finely ground hazelnuts (skinned)
    • 2 tablespoon ground black sesame seeds
    • 1 egg

     Adds:

    • 5-6 fresh figs
    • 1 egg yolk
    • 2 tablespoons granulated sugar

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan/s with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Put all over figs sliced thinly. Re-roll remaining pastry and cut small shapes you desire. Put them over figs. Beat the egg yolk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart/s in the fridge until the oven is heated.

    Bake at 350°F for 20 to 40 minutes (I baked smaller tarts for 20 minutes and the bigger for 35). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags:figs, hazelnut, sesame.