Sunday, January 29, 2017

I did it! Black Sesame Cardamom loaf cake by Abraço© cafe and bakery


This is a deconstructed recipe from Abraço© Cafe-Bakery (86 E 7th St New York, New York). 

I saw an episode on Unique Sweets tv show when this place got featured. It's one of those days when i just woke up and I can't handle the news so I am watching cooking channel. I thought the black sesame and cardamom in a cake would be an interesting taste. I just wrote down the ingredients and then leave the rest to math and science.

I do not know what else to say but this is one of the freaking delicious cake I have ever tasted! This recipe is for keeps. It's crunchy inside and out but moist and fluffy too at the same time.  

TIP: I buy exotic and imported spices like cardamom when on clearance. Or buy online so you can choose the cheapest seller.

And that's the reason why I was able to make this after 2 years of dreaming of making it. 


1 ½ T cardamom powder (read procedure below)
1/4 c black sesame seeds, pulverized
3/4 c butter
1 c sugar
3 eggs
1 3/4 cups flour
1 t baking soda
2 t baking powder
1/2 t salt
3/4 c milk
2 T vinegar
2/3 c almond meal
1/4 cup whole black sesame seeds


Preheat oven to 400° F. Line a 1.5 lb metal loaf pan with parchment paper or brush with oil then sprinkle with flour. Tap off excess flour.

Crush and pound cardamom, continue pounding to pulverize it (powder), set aside.

Pulverize black sesame seeds manual or using an electric grinder; set aside

Cream butter and sugar using an electric mixer; add cardamom powder and powder black sesame seeds. Beat to combine well. 

Add eggs, beat until well combined.

Stir in dry ingredients (flour, baking soda, baking powder, salt); beat to combine well.

Add wet ingredients (milk, vinegar); mix well.

Add almond meal; mix

Fold in whole black sesame seeds using a wooden spoon or rubber spatula.

Pour equally in the prepared loaf pans.

Bake for 12 minutes at 400° F. Lower to 375° F and continue baking for 15-20 minutes or until center is baked through to the bottom using a toothpick or barbecue stick.

Cool for 15 minutes. Remove from pan and set on a cooling rack. Best enjoyed with coffee, tea or hot cocoa.

NOTE: this can also be baked into a cupcake, muffin or Madeleines.