Black Sesame Bundt Cake with Saffron Icing

Prep time: 1 ½ hours. Servings: 8

Ingredients

For Cake:

2 sticks goat milk butter (one whole Meyenberg butter block)

¼ cup black sesame oil

2 cups all-purpose flour

1 ¼ cup almond flour

¾ cup black sesame powder

4 eggs

1 ½ cups sugar

1 cup goat milk, fresh or made from powdered

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

For Icing:

¾ cup powdered sugar

1 tablespoon Whole Goat Milk or Low-Fat

¼ teaspoon saffron

Whole black sesame seeds for decor

Directions

For Cake:

Pre-heat oven to 375 F.

In a small saucepan, melt the butter with the black sesame oil until well combined. Turn off the heat and set aside. Use a bit of the melted butter and oil mixture to coat the bundt pan.

In a medium-size bowl, combine flour, almond flour, baking powder, baking soda, black sesame powder, and salt.

Separate the egg yolks from the whites. Whip the egg whites until stiff and peaks form and set aside.

Place egg yolks in a large bowl and mix with a hand-held mixer until light in color. Slowly add melted butter-oil mixture. This will almost feel and look like mayonnaise, and it will create a beautiful texture in the end. Add sugar slowly and mix until just combined. Add dry ingredients and goat milk alternately with a rubber spatula until combined. Carefully stir in egg whites, creating a fluffy dough.

Fill batter into Bundt pan. Place on medium rack in oven and bake for 45-50 minutes. When a toothpick comes out clean, remove from oven and let cool for 30 minutes.

For Icing:

Combine warm milk with saffron in a small bowl, let sit for 10 min. Use a fine-meshed sift to strain saffron ad mix well with powdered sugar. Drizzle icing over Bundt cake with a tablespoon and sprinkle black sesame seeds over for decoration.

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