This is one of the bestest cakes ever ever ever! My new favourite and I am ever so grateful to have learnt how to make it from the creator herself – Jody Vassallo author of Beautiful Food. On our recent Retreat in the beautiful Byron Bay Jody took us to the Farmers Markets then took us to the Bangalow Hall where got to cook under her guidance with all our goodies we had just purchased at the markets. I was assigned to this cake and I made it again the day I got home it is that good! With her ayurvedic learnings Jody informed us how good black sesames are for grounding and warming the body! Trust me you will feel very grounded and warm after this treat sensation! Here is the adapted recipe she gave us in our cooking class! Enjoy!
- 1/3 cup black sesame seeds, use a mortar and pestle to slightly grind and crush the seeds until they are aromatic
- 100g almonds, ground
- 200g butter
- 3 free-range eggs
- 1 cup black tahini
- 185g (1cup) coconut or rapadura sugar
- 35g (1/4 cup) gluten-free flour (I used Buckwheat)
- 1tsp baking powder
- 200g organic dark chocolate
- 100ml pure cream
Preheat the oven to 180deg Celsius. Grease and line a 20cm square cake tin.
Put the sesame seeds into a mortar and pestle and grind until aromatic. Put aside.
Cream butter and sugar until light and fluffy. Add in black tahini and eggs one at a time continuously beating.
Combine almond flour, sesames, gluten-free flour and baking powder in a bowl then gently combine into the wet mixture.
Pour into the prepared tin.
If you do not want to do the ganache then place chunks of some dark organic chocolate into the top of the cake mix.
Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to stand for 5-10mins before turning out onto a wire rack to cool.
Decorate with edible flowers and more grated chocolate. Or…
To make the chocolate ganache combine the chocolate and cream in a saucepan over a low heat and stir occasionally until the chocolate melts. Remove from heat and allow to cool for 15minutes, until thickened.
Spread the ganache over the cake and allow to set. Cut into small pieces and serve.
Serves 8-10 people.
Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x