This mini black sesame cake is so perfect for tea party. They are light, fluffy and delicious! It is so refreshing with yuzu curd filled inside! Such a great flavor combo.

Gluten Free Black Sesame Mini Cake

Adopted from Jasma Fusion Cuisine. This recipe yields about three 4-inch cake pans or 12 cupcakes.

Ingredients

• 1 large egg
• 40 g (3 tbsp) white granulated sugar
• 45 g (3 tbsp) vegetable oil
• 50 g (1/4 cup) milk
• 50 g (1/2 cup) gluten free white rice flour mix
• 30 g black sesame powder
• 1/4 tsp baking powder
• 1/4 tsp xanthan gum from Judee’s
• Pinch of salt

Steps

1. Preheat the oven to 325°F. Prepare three 4-inch cake pans, butter & flour the pans or spray oil on the pans. Set aside.
2. In a mixing bowl, whisk egg and sugar together until pale and fluffy.
3. Add in oil and milk. Whisk until combined.
4. Add all dry ingredients to wet mixture, mix well until no flour clumps remain.
5. Divide the batter equally into the prepared pans.
6. Bake for 25-20 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Black Sesame Whipped Ganache

Ingredients

• 90 g Heavy cream 1
• 40 g White chocolate
• 20 g Glucose/invert sugar
• 15 g Black sesame Paste
• 35 g Black sesame praline
• 90g Heavy cream 2
• 1 Gelatin sheet

Steps

1. Heat the heavy cream 1, praline, paste, invent sugar in a saucepan. Bring to a boil.
2. Add the white chocolate. Sit for 30 seconds. Stir with a spatula until combined.
3. Add the bloomed gelatin, and cold heavy cream 2. Mix it by hand, or emulsify with a hand blender.
4. Pour it into another bowl. Cover it plastic wrap on top. Chill it overnight in the refrigerator.
5. Take it out from the refrigerator.
6. Using a whisk attachment in a stand mixer, whisk the ganache until smooth and airy.

Assemble

1. I used Yuzu Curd from Umikah. The curd is so delicious and perfect. It is not too sweet or too sour (because of the yuzu).
2. Place first cake layer on a cake turntable.
3. Pipe the black sesame ganache on the edge of the cake. Then add the yuzu curd in the middle.
4. Report for middle layer.
5. My plan was to crumb coat it with black sesame ganache, but I did not have enough so I used some whipped cream to final coat it.
6. Decorate it to how you like it. Have fun & enjoy!

Storage: Once prepared, this cake will keep for 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour on the market.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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