Matcha and Black Sesame Swirl Pound Cake
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Recipe Type: Baking, Cake
 
Earthy matcha and toasty sesame batters are swirled to make a slightly sweet and denser loaf cake that is a perfect year-round baking project.
Ingredients
Matcha Batter
  • 115 g (3/4 cup plus 2 Tbsp) white flour
  • 12 g (1½ Tbsp) matcha (found here)
  • ¾ tsp baking powder
  • pinch salt
  • 2 eggs
  • 56 g (1/4 cup) grapeseed oil
  • 125 g (1/2 cup plus 2 Tbsp) cane sugar
  • 60 ml (1/4 cup) light coconut milk
  • ½ tsp vanilla
Black Sesame Batter
  • 115 g (3/4 cup plus 2 Tbsp) white flour
  • ¾ tsp baking powder
  • pinch salt
  • 2 eggs
  • 56 g (1/4 cup) grapeseed oil
  • 30 g (1½ Tbsp) black sesame tahini (found here)
  • 125 g (1/2 cup plus 2 Tbsp) cane sugar
  • 60 ml (1/4 cup) light coconut milk
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350 F. Grease an 8x4x3 loaf pan and line with parchment, leaving overhang on the long sides.
  2. In two separate bowls, whisk together flour, matcha, baking powder, and salt in one and flour, baking powder, and salt in the other. In another two separate bowls, whisk together eggs, oil, sugar, milk, and vanilla in one and eggs, oil, tahini, sugar, milk, and vanilla in the other. Stir dry matcha ingredients into wet plain ingredients and dry plain ingredients into wet sesame ingredients just until combined.
  3. Using an ice cream scoop, alternate scoops of batter over the bottom of the pan. Repeat, scooping matcha batter on top of sesame batter, until all of the batter is used up. (I ended up with four scoops across and four layers of batter.) Take a knife and swirl through the batter from the top left corner in a large zig zag pattern then repeat in the opposite direction. Bake for 55-65 minutes, until tester inserted in the middle comes out clean. Cool in pan for 15 minutes then remove to wire rack to cool completely.
Recipe by Honest Cooking at http://honestcooking.com/matcha-black-sesame-swirl-pound-cake/