03 Magazine: November 03, 2023

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66 <strong>Magazine</strong> | Recipe BLACK SESAME, ROSE & CARDAMOM CAKE WITH HONEY MASCARPONE ICING If there is a quintessentially me cake, this is it. This cake has fed hungry hospital nurses, been cut by a married couple, and even featured as the base for one of my showstoppers on The Great Kiwi Bake Off. I love how visually striking the grey tones of the crumb are against the whipped cloud-like mascarpone. The combination of black sesame, rose, cardamom and black pepper is an unusual one, and it’s sure to become a favourite. Hands-on time 20 mins Total time 1 hour 30 mins Serves 12 CAKE BATTER 100g butter, softened to room temperature 200g caster sugar 2 eggs 125ml canola oil 2 tablespoons rose water 2 teaspoons vanilla extract 75g black tahini 125ml coconut cream 150g plain flour 110g ground almonds 2 teaspoons baking powder 1 teaspoon ground cardamom ¼ teaspoon sea salt ¼ teaspoon ground black pepper TO DECORATE 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 200g mascarpone 1½ tablespoons honey, plus extra to drizzle 2 teaspoons rose water Preheat the oven to 160°C fan-forced (or 180°C conventional). Grease a 20cm round cake tin and line with baking paper. To make the cake, beat the butter and sugar in a large bowl, using an electric hand or stand mixer with the paddle attachment, for 3 minutes or until pale and fluffy. Add the eggs and beat for 1 minute, until well combined. Pour in the oil, rose water and vanilla. Beat for 1 minute, until smooth. Add the black tahini and coconut cream and beat for an additional minute, until smooth. In a separate bowl, whisk together the flour, ground almonds, baking powder, cardamom, salt and pepper. Fold the dry ingredients into the wet until smooth and just combined. There should be no remaining specks of flour left in the cake batter. Pour into the cake tin and bake for 45–50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 15 minutes before turning onto a wire rack to cool completely. To decorate, toast the sesame seeds in a small frying pan over medium heat for a few minutes, until starting to brown and pop. Transfer to a small bowl to cool. In a separate bowl, whisk together the mascarpone, honey and rose water until smooth. Pipe or spread the honey mascarpone evenly over the top of the cooled cake, then sprinkle with the toasted seeds and drizzle with extra honey. Serve on the day of baking, or refrigerate in an airtight container for up to 4 days. Bring to room temperature before serving. Recipes extracted from Good Vibes by Alby Hailes, photography by Aaron McClean, HarperCollins NZ, RRP$55.
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03 Magazine: November 03, 2023

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