Sesame cake
The original “black hair sweet” traditionally consists of black sesame seeds, walnuts, and melted sugar. In traditional Chinese medicine (TCM), black sesame seeds hei zhi ma are considered a tonic for yin, jing, and blood—among other things, they nourish the hair. Walnuts, on the other hand, act as a mild tonic for yang, qi, and jing. Together, they form a harmonious combination – both in terms of their energetic effect and their taste.
For this recipe, we have reinterpreted the traditional sweet as a delicate, aromatic sesame cake. Depending on the desired effect, the cake can be prepared with either ground walnuts (yang-tonifying) or almonds (yin-tonifying). Of course, personal taste also plays a role here.
According to TCM, the mild sweetness of the pastry supports the center (spleen/stomach), while eggs and butter additionally nourish Yin and blood. This recipe thus combines enjoyment with traditional efficacy – a nourishing piece of cake happiness for body and soul.
PREPARATIONS
30 min preparation time
60 min baking time
INGREDIENTS
- 200 g hei zhi ma – black sesame seeds*
- 125 g ground walnuts or almonds
- 5 eggs
- 175 g sugar (raw sugar, honey, or maltose)
- 150 g butter
- 1 pinch of baking powder
- 1 packet of vanilla sugar
- 1 pinch of salt
* available directly in our Shop.
INSTRUCTIONS
1. Roast and grind sesame seeds (optional, for a more intense flavor)
Lightly roast the sesame seeds in a pan without oil until they become fragrant. For a more delicate flavor, freeze the roasted seeds for two hours, then grind them in a kitchen grinder or blender. This will prevent them from turning into a greasy paste.
2. Preheat the oven to 180°C top/bottom heat.
3. Make the butter mixture
Cream the softened butter in a bowl. Add the sugar, vanilla sugar, and egg yolks and continue stirring until the mixture is light and fluffy.
4. Beat the egg whites
In a separate bowl, beat the egg whites with a pinch of salt and a pinch of baking powder until stiff.
5. Mix the dry ingredients
Mix the ground almonds or walnuts with the black sesame seeds.
6. Finish the mixture
Carefully fold the nut and sesame mixture into the butter mixture, alternating with the beaten egg whites – do not stir, but fold in gently to retain the light and airy texture.
7. Bake
Pour the finished mixture into a greased cake tin (28–30 cm) or muffin cases. Immediately place in the preheated oven and bake on the lowest rack for approx. 60 minutes (muffins may need less time – approx. 25–30 minutes).
8. Decorate (optional)
Dust with a little powdered sugar before serving.
Tip: The cake will keep fresh for up to 1 week if stored in a cool place!
