Recipes
BLACK SESAME-PEAR TEA CAKE
Maria StreetyIngredients:
1 stick (1/2 cup) unsalted butter, room temperature
1 ½ c plus 2 Tbsp. all-purpose flour
1c almond flour or almond meal
2 tsp. baking powder
½ tsp. Baking soda
½ tsp. kosher salt
2 Tbsp. plus ½ c black sesame seeds
1 1/3 c plus 2Tbsp. sugar
1 large egg
1 large egg yolk
¾ c buttermilk
1 medium firm but ripe Bosc pear, peeled, cored, cut into ¼ “cubes
Directions:
Preheat oven to 325 degrees. Spray one 9x5x3” loaf pan or six 4x2x2” pans with non-stick cooking spray and coat with sugar, set aside. Whisk 1 ½ cups flour, next 4 ingredients, and 2 Tbsp. sesame seeds in a medium bowl. Grind remaining ½ cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
Using an electric mixer with a paddle attachment, beat ½ cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2-3 minutes Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1-2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3-4 minutes. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Toss pear with remaining 2 Tbsp. flour in a small bowl; fold into batter. Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sugar. Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45-55 minutes for small loaves. Let cool in pans on a wire rack. Enjoy!
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