• Easy to make but original sesame cupcakes. We have inside Black sesame seeds and sesame butter (tahini) so the taste is clear but still light. On the top buttercream with matcha tea powder which gives pretty natural colour. The whole dessert is elegant and sophisticated in its simplicity. Enjoy!

     

    12 - hole standard muffin pan

     

     Ingredients:

    • 6 tablespoons black sesame seeds
    • 1 ¼ cups all purpose flour
    • 1 tablespoon cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup butter, softened
    • 4 tablespoons tahini (sesame butter)
    • ¾ cup sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2/3 cup milk

     Matcha buttercream:

    • ½ cup butter, softened
    • ¾ cup icing sugar
    • 1 tablespoon matcha tea powder
    • 1 teaspoon vanilla extract

     

    Line 12 – hole standard muffin pan. Preheat oven to 350°F.

    Grind the sesame seeds into a fine powder using either an electric grinder or mortar and pestle.

    In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter, tahini and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in vanilla extracts.

    Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture evenly into prepared pan holes. Bake for 24 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

    Make buttercream: beat together all ingredients until smooth. Place the frosting in a piping bag and decorate the top of each cupcake. Sprinkle with some sesame seeds.


     

    The recipe comes from the book 'Food 52 - baking'.

    Category: Cupcakes/muffins.

    Tags: matcha, sesame.

  • Today I have another tart, or very versatile cake in countless variations. I played with my new number shaped cookie cutters but of course you may use another shapes. On the shortbread base we have layers of my beloved frangipane filling (this one is hazelnut black sesame version), fresh figs slices and shortbread numbers. Hazelnuts, sesame and figs create harmonious and balanced composition – the whole taste is just perfect. I suppose it is one of most tasty cakes I have ever baked, you have to try. Enjoy!

     

    1 tart ø 8 inch + 2mini tarts ø 4 inch or 1 classic tart ø 10 inch

     

    Ingredients for base:

    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • 2  cups flour

     Frangipane filling:

    • ½ cup softened butter
    • ½  cup superfine sugar
    • 100 g finely ground hazelnuts (skinned)
    • 2 tablespoon ground black sesame seeds
    • 1 egg

     Adds:

    • 5-6 fresh figs
    • 1 egg yolk
    • 2 tablespoons granulated sugar

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan/s with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Put all over figs sliced thinly. Re-roll remaining pastry and cut small shapes you desire. Put them over figs. Beat the egg yolk in a small bowl and brush the top of the pastry with. Sprinkle with granulated sugar. Place the tart/s in the fridge until the oven is heated.

    Bake at 350°F for 20 to 40 minutes (I baked smaller tarts for 20 minutes and the bigger for 35). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags:figs, hazelnut, sesame.

  • These cookies come from German tradition and are known as ‘Mohntaschen’ what means poppy seeds pockets. They were made of shortbread pastry and filled with poppy seeds filling. Later they were adapted into Jewish kitchen where are known as ‘Hamantaschen’ what means Haman’s pockets. Today they can be filled with many various fillings depending on what the baker likes. I filled them with blood oranges marmalade and almond black sesame frangipane. After baking I named them: Napoleon’s hats because they look exactly like those hats. Enjoy!

     

    about 46 cookies

     

    Ingredients for pastry:

    • 2/3 cup butter, soften
    • 7 tablespoons icing sugar
    • 1 egg
    • 2 cups all purpose flour

    Filling 1:

    • 5-6 tablespoons blond oranges marmalade (recipe here)

    Filling 2:

    • ½ cup ground almonds
    • 4 tablespoons sugar
    • 1 tablespoon black sesame seeds
    • 1 tablespoon flour
    • 1 tablespoon butter, melted
    • 1 egg

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling 2: grind sesame seeds in coffee grinder or crush with pestle and mortar. Add to remaining ingredients and mix until smooth paste.

    Place the cooled pastry on a lightly floured surface and divide into half. Roll out the first part into 1/5 inch thick. Cut off circles 3-3.5 inch in diameter. Place 1 teaspoon of the filling 1 in the Middle of each circle. Lift up the edges and seal in three points making vertices of an equilateral triangle. Reroll scrapes if necessary and make more circles. Place all cookies onto large sheet lined with parchment paper and put into fridge.

    Repeat with the second part of the pastry but use the filling no 2. Place cookies on second large line sheet and put into fridge. All cookies have to spend one hour in the fridge at least. You may also leave them there for overnight and bake the next day.

    Preheat oven to 350°F. Bake cookies (one sheet at the time) for 20-25 minutes until golden beige and the filling is set. Cool on a wire rack.


     

    Category: Pastries/tarts.

    Tags: almonds, orange, sesame.