ingredients
170g butter
50g black sesame paste
125g coconut flower sugar
225g eggs (c. 4 eggs)
1 tbsp vanilla paste
185g coconut milk (i used ayam brand)
35g sour cream
300g cake flour, sifted
3/4 tsp baking powder
1/4 tsp salt
55g desiccated coconut
50g walnuts, toasted and coarsely chopped
10g black sesame seeds, toasted
食材
黄油 170克
黑芝麻糊 50克
椰子花糖 125克
蛋液 225克（约 4颗鸡蛋）
香草糊 1大匙
椰浆 185克（我用 Ayam 牌）
酸奶油 35克
蛋糕粉 300克，过筛
泡打粉 3/4小匙
盐 1/4小匙
干椰丝 55克
核桃仁 50克，烤香后略切碎
黑芝麻 10克，烤香
Directions/做法
place butter and sesame paste into mixer bowl
黄油和黑芝麻糊放入容器中
blend using low speed till well mix
scrap bowl down
以低速搅拌均匀
刮盆
add in coconut sugar
加入椰子花糖
whisk till mixture is fluffy and light
打发至蓬松状
add in eggs one at a time, blending well after each addition
鸡蛋一颗一颗加入，每加入一颗拌匀后再加入另一颗
stir in vanilla paste and mix well
拌入香草糊。拌匀
mix flour, baking powder, salt and desiccated together (dry ingredients)
stir sour cream into coconut milk (wet ingredients)
add one third portion of dry ingredients and half portion of wet ingredients into egg mixture
incorporate well
面粉、泡打粉、盐和干椰丝混合均匀（干性食材）
酸奶油加入椰浆、拌匀（湿性食材）
蛋糊内加入三分之一的干性食材和半份湿性食材
拌匀
scrap bowl down
add in second portion of dry ingredients and all of the remaining wet ingredients
mix well once again
刮盆、加入第二份干性食材和剩余的湿性食材
再次拌匀
add in the final portion of dry ingredients and blend well
加入剩余的干性食材。搅拌均匀
finally fold in toasted walnuts and black sesame seeds
最后拌入烤香的核桃仁和黑芝麻
spoon batter into lined baking pan
tap pan lightly and smoothen surface
slit across the top of the batter with a knife
bake for 65-70 mins in centre rack of 180 degrees C preheated oven
（i baked for 67 mins)
面糊勺入铺上烘焙纸的烤盘、
烤盘在案板轻拍数下后将表面刮平
面糊顶部用刀子划一刀
送入预热至 180摄氏度中层烤香烤 65-70分钟
（我烤了 67分钟）
allow cake to cool in pan for 15 mins before unmoulding
cool completely before slicing
出炉后让蛋糕在烤盘内冷却 15分钟后再脱模
待完全冷却后即可切片享用
Personal notes/温馨小贴士:
– my loaf pan is L 23 x W 7.5 x H 7.5cm. you can use any loaf pan that basically supports up to a 4 large egg batter recipe
我用的烤盘尺寸为 长 23 x 宽 7.5 x 高 7.5厘米。其实，你家如有任何一个能容纳 4颗大鸡蛋面糊的食谱都可用上
– i usually stop baking when an inserted skewer still has some crumbs hanging on it (refer to picture above). personally i find that it yields moist cakes
烘焙黄油／磅蛋糕时，（我）往往都在插入的竹签还带着少许蛋糕碎时就停止烘焙（见上图）。发现如此烤出来的蛋糕比较湿润
黑芝麻糊能用黑芝麻粉代替吗？
黑芝麻糊又称黑芝麻酱。和粉是不同一回事儿。所以不建议替代
Hi Victoria . How are you? This looks so good. Question. I don’t have black sesame paste but I have black sesame powder. Can I mix the black sesame powder with some water/milk to get the paste ? But I do have the regular white sesame paste. Which do u think I should use to yield better aroma. Thanks as always. Chloe
Hey Chloe how are you? Ok u just asked the same question as the Chinese reader above and I have to say unfortunately no. Black sesame paste has quite a different consistency from mixing powder with water as the paste is a pure one grounded from the seeds which is ultimately pretty oily and does not contain water. If I want to be easy I can say go ahead and try substituting by making your own paste but in this case I think it will affect the outcome of the cake. Hence I will have to say you may like to put aside this recipe for now 🙁
Hi Victoria. Thanks for lengthy explanation. One more question. Can I use white sesame paste instead ? I guess the flavor would be compromised. What do u think? Thanks Chloe
Hi Chloe, yes, the flavor p will be compromised. black sesame is definitely more flavorful than white sesame which is why you see it being used for bakes as compared to the white seeds.