Name: Black Sesame Arbequina EVOO Cake / Surrell
Yield: 8
Ingredients: Zest of 1 orange; 0.25 cup Orange juice; 1 tsp Durant Fleur de Sel sea salt; 3 Large eggs, room temperature; 1.25 cups Milk; 0.50 cup White miso; 1.50 cups Durant Arbequina EVOOl; 2 cups Sugar; 1 cup Black sesame seed flour (see sub recipe); 0.50 cup Activated charcoal powder; 1 cup AP Flour; 0.50 tsp Baking soda; 0.50 tsp Baking powder

28 Aug Black Sesame Arbequina EVOO Cake / Surrell

Posted at 23:48h in by Lee McCollins

CategoryBreakfast & Brunch, Culinary Partnership Program, Desserts, Recipes

Yields8 Servings

Zest of 1 orange

0.25 cup Orange juice

1 tsp Durant Fleur de Sel sea salt

3 Large eggs, room temperature

1.25 cups Milk

0.50 cup White miso

1.50 cups Durant Arbequina EVOOl

2 cups Sugar

1 cup Black sesame seed flour (see sub recipe)

0.50 cup Activated charcoal powder

1 cup AP Flour

0.50 tsp Baking soda

0.50 tsp Baking powder

Preheat oven to 325 degrees F. In a Kitchen Aid with the paddle attachment beat eggs until frothy, add milk, sugar, olive oil, white miso, charred orange juice and orange zest.

Turn the mixer down to low and carefully mix in the dry ingredients a 1/2 C at a time. Mix until thoroughly combined.

Grease a 9 inch round pan or similar. Pour in batter and bake for 25-30 minutes or until the cake has just set and a cake tester comes out clean.

*Cake pictured is garnished for a fall celebration, but please get creative with how you'd like to decorate your cake!

Sub Recipe: Black Sesame Flour

Lightly toast 2 cups of black sesame seeds and cool to room temp. In using a blend like a spice grinder, grind the seeds into a powder. Pass through a stand basket sieve. Store in airtight container.

Ingredients