Black sesame seeds are very commonly used among Japanese cuisine, be it in savoury dishes or sweet pastries. I love adding them in my cooking too. These tiny seeds give a little nutty taste and apparently has an effect of lowering cholesterol and preventing high blood pressure. Japanese like to grind the seeds first before consuming as they believe this way, its nutrients will be easier to absorb into our bodies.
Banana cake with black sesame seeds
What You Need (for a tray of 15 x 15cm)
70g of plain flour
1 tbsp of cornstarch
¼ tsp baking powder
50g of unsalted butter
60g of icing sugar or granulated sugar (I find it too sweet, so I reduced to 40g)
1 large egg
1 medium size banana
2 tsp of grated black sesame seeds
Prepare these beforehand
Return butter and eggs to room temperature.
Sift flour, baking powder and icing sugar.
Mash the banana using a fork.
Grease the baking tray.
Pre-heat oven at 180ºC.
Here’s how you do
Combine butter and sugar in a large bowl. Whisk them well until light and fluffy. Pour in egg and mix well. Slowly add in the flour and baking powder, blend them together (I use a handheld mixer.) Finally, put in the mashed banana and black sesame seeds. Combine well with a spatula. Pour the mixture into the greased tray and use a spatula to even out the surface. Bake at 180ºC for 20 minutes. Once done, remove from tray and let it to cool on a cooling tray. Cut them into approx. 4 cm cube and serve.
Look at them, aren’t they just perfect for a quick tea break? Enjoy!
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