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Sesame Oil Lemon Cake with Burnt Sugar Syrup


  • Author: Lisa Kitahara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Description

Sesame Oil Lemon Cake with Burnt Sugar Syrup and topped with vanilla whipped cream. Deep, rich & nutty flavours of the sesame oil paired with citrusy bright lemon, infused in the most moist and tender cake. 


Scale

Ingredients

Sesame Oil Lemon Cake

  • 1 cup (136 g) all purpose flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 cup (58 g) super fine almond flour
  • 1/4 tsp salt
  • 1/2 cup (115 ml) unsweetened soy milk, room temperature
  • 2 tbsp (30 ml) sesame oil
  • 1 tbsp (15 ml) neutral oil*
  • 1/2 cup (105 g) cane sugar
  • zest of 1 lemon
  • 3 tbsp + 1 tsp (50 ml) lemon juice
  • 2 tsp (10 ml) ginger juice, optional

Burnt Sugar Syrup

  • 2 tbsp (25 g) cane sugar
  • 1/2 (7 ml) tbsp water
  • 23 tbsp (30 – 45 ml) hot water 

Dairy Free Whip Cream

  • 1 tsp (5 ml) vanilla extract
  • 1 cup (250 ml) soy heavy cream / whip cream or chilled coconut cream
  • 34 tbsp (2432 g) powdered sugar

Instructions

  1. Prepare: Pre-heat the oven to 350 F (180 C). Line a 6 inch cake pan.
  2. Cake batter: To a bowl, sift in the flour, baking powder and baking soda. Add the almond meal and salt, and whisk together. In another mixing bowl, whisk together the soy milk, sesame oil, neutral oil, cane sugar, lemon zest, lemon juice and ginger juice. Add the dry ingredients to the wet ingredients and use a spatula to mix, using folding motions until just combined and there are no more streaks of flour. 
  3. Bake: Transfers the cake batter to the prepared cake pan. Carefully drop the cake pan 3-4 times to remove any air bubbles. Smooth out the top with a spatula. Bake for 45-50 minutes, or until a little past golden brown on top and springy to the touch. Remove from the oven, let it cool for 3 minutes in the pan and then transfer to a wire rack.*
  4. Burnt sugar syrup: Starting with a cold sauce pan, add the sugar. Turn on the heat to medium and add the water, and bring it to a boil and let it bubble. Once amber in colour, turn off the heat and carefully add in 2 tbsp of hot water (it will bubble vigorously). Swirl the pan and continue to let it bubble. If the glaze looks thick, add in remaining hot water 1 tsp at a time until it is thinned out. It will continue to thicken as it cools so you want to keep it on the liquid-y side. Pour into another bowl and set aside. 
  5. Whip cream: Add the vanilla, soy heavy cream / coconut cream and powdered sugar to a chilled jar. Use a electric hand mixer and whip on medium speed for 2-3 minutes, until soft stiff peaks form. Place back into the fridge until ready to serve. 
  6. Assemble: Once cake has cooled, brush the glaze over the surface of the cake. Slice into desired pieces and serve with whip cream. Serve and enjoy!!! 

Notes

  • *this cake tastes even better the next day, so I highly recommend making it the night before. Once the cake cools, wrap it and let it sit overnight. 
  • Helpful Equipment: mixing bowls, whisk, lemon juicer, pastry brush, 6 inch cake pan, spatula, electric hand mixer
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Category: dessert
  • Method: baking
  • Cuisine: vegan, japanese

Nutrition

  • Serving Size: 1 serving

Keywords: lemon cake, sesame oil cake