Lemon-Sesame Cake

This recipe was developed for Bob’s by James Beard Award winning chef Johnny Iuzzini for our fabulous event, Flour + Heart, held in NYC in 2015.

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Votes: 3
Rating: 1.33
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Servings 20servings
Prep Time 20minutes
Cook Time 18 - 20minutes
Passive Time 3hours
Submitted By Johnny Iuzzini of Sugar Fueled, Inc.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 1.33
You:
Rate this recipe!
Servings 20servings
Prep Time 20minutes
Cook Time 18 - 20minutes
Passive Time 3hours
Submitted By Johnny Iuzzini of Sugar Fueled, Inc.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cakes
  1. In the bowl of an electric mixer with the whisk attachment, combine the sugar and eggs and whip until they are pale and thick. Add the buttermilk and mix in. Stop the machine and scrape the bowl well. Add the lemon zest and juice and mix to combine.
  2. In a separate bowl, combine all the dry ingredients excluding one tablespoon of each of the seeds, reserving them for later use. Add the dry ingredients and mix only to combine. Do not over-mix. Stop the machine and scrape well. Add the oils and again mix only to combine. Do not over-mix. Allow the mixture to rest for a few hours in the refrigerator.
  3. Pre-heat oven to 400 degrees F. Prepare a mini tart pan (4”x 2 ¼ “ x 1 ¼”) by either brushing with soft butter or using a vegetable spray. Chill for 5 minutes. Fill the cavities of the molds ½ way full and sprinkle with the reserved sesame seeds. Bake for 10 minutes and rotate the pan. Bake for an additional 8-10 minutes until lightly browned or until a toothpick comes out clean. (Baking time depends on type and size of mold) Remove from the oven, allow them to cool for a couple minutes then unmold.
Glaze
  1. Combine all ingredients and stir together. You can adjust the consistency with more sugar to thicken or lemon juice to thin out. Spoon over cakes to glaze.
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