Saturday, July 20, 2019

Ginger and Sesame Honey Cake

Ginger and Sesame Honey Cake is a perfect sweet for teatime, filled with a balance of nuttiness and floral notes.


Up until recently, I was fortunate to have a lovely co-worker who not only was an amazing artist (and art teacher) but had her own apiary on her property. Come Christmas and the end of the school year, she gave me pint jars of honey from her bees, which was delicious right out of the jar (and off the comb). However, that didn't stop me from stirring it into tea or drizzling on rice cakes, and when I had just the bottom of the jar left I whipped up this absolutely delicious, Asian-inspired cake with it.

This cake has the unmistakable flavour of honey (read: use a good, intense one) and it pairs beautifully with the nutty sesame seeds and sharp ginger. The yogurt, as well as the honey, will keep the cake impossibly moist. Although honey is about twice as sweet as sugar, it isn't cloying here thanks to it not being the only sweetener. Next time I make it I'd likely doll up the top with candied ginger curls for presentation's sake, but it really doesn't need it - this is the epitome of a snacking cake and is perfect with a cup of green tea in the afternoon, or if you're feeling really decadent, for breakfast! 

Ginger and Sesame Honey Cake
Makes 1 cake, serves 10-12
1 cup flour
½ tsp baking soda
¼ tsp baking powder
1 tsp ground ginger
¼ tsp salt
⅓ cup butter, softened
½ cup sugar
2 eggs
2 tsp vanilla extract
½ tbsp toasted sesame oil (optional)
¼ cup honey
½ cup plain yogurt
1 tbsp fresh grated ginger
¼ cup black sesame seeds
  1. Preheat oven to 350F. Grease and flour a 9” round pan.
  2. In a small bowl, whisk together the flour, baking soda, baking powder, ground ginger and salt. Set aside.
  3. In a large bowl, cream together the sugar and butter.
  4. Beat in eggs, vanilla, sesame oil and honey.
  5. Add flour mixture and mix well.
  6. Stir in the yogurt and ginger until batter is smooth.
  7. Fold in the sesame seeds.
  8. Pour batter into prepared pan.
  9. Bake for 30-40 minutes.
  10. Let cake cool completely before serving.