Sesame Seed Honey Cake
A delectable blend of cornmeal, semolina, honey, and sesame topped with with a roasted grape & mixed berry compote. Amazingly moist and baked in 25 minutes! Make ahead and serve the next day for the ultimate flavor and texture.
Equipment
- 2 round cake pans
Ingredients
- 1 cup semolina flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup oat milk
- 1 lemon juiced and zested
- 2/3 cup honey
- 2 tbsp honey for tops of cakes
- 1 5.3 oz container soy yogurt (either plain or vanilla)
- 1 tbsp tahini
- 1/3 cup sesame seeds, divided
- 3 cups roasted grape/mixed berry compote*, divided
Instructions
- Preheat oven to 350 degrees F.
- Prepare 2 round cake pans by lining the bottom with parchment paper and spraying bottom and sides of pan with olive oil spray.
- In a measuring cup combine lemon juice and zest with oat milk and let stand 5 minutes.
- In a separate microwave safe measuring cup add 2/3 cup of honey and tahini. Microwave for 30 seconds and stir.
- Combine semolina flour, cornmeal, baking powder, salt, baking soda and 2 tbsp of sesame seeds in a large bowl and set aside.
- Add milk mixture, honey mixture, and yogurt to the dry ingredients. Stir to combine.
- Pour half of the batter into each prepared cake pan.
- Bake for 22 minutes.
- Remove cakes from the oven and brush each half with 1 tbsp of honey and sprinkle 1 tbsp of sesame seeds on top.
- Continue to cook for another 3-4 minutes.
- Remove cakes from the oven and allow to cool completely.
- Once cakes have cooled, turn one round cake onto a large platter. Spread 1 cup of fruit compote on top. Then place the second cake on top and top with another cup of fruit compote and sesame seeds for garnish.
- Refrigerate cake overnight for optimal flavor and texture. Serve cake slices with additional fruit compote and non-dairy whipped topping if desired.
Notes
*See Ultratruffle recipe for Roasted Grape/Mixed Berry Miso Compote or use your favorite fruit jam.