Sesame Citrus Cake

Corinn Blackwell's avatar
Corinn Blackwell

Ingredients

  • 2
    Lemons
    zested, segments removed and juice reserved
  • 1
    t Kosher salt
  • 1
    T Lemon juice
  • 1 1/4
    c All purpose flour
  • 1/2 c + 2
    T Greek yogurt
  • 2
    large Eggs
    room temperature
  • 3/4
    t Baking soda
  • 1
    t Vanilla extract
  • 2
    T Lemon juice
  • 2
    T Water
  • 1/4
    c Semolina or all purpose flour
  • 2
    T Toasted sesame oil
  • 3
    T Yuja cheong
  • 5
    t Black sesame seeds
    toasted, cooled and crushed lightly
  • 1/4 c + 2
    T Vegetable oil
  • 3/4
    t Baking powder
  • 3/4
    c Sugar
  • 1/4
    t Ground ginger
  • 1.5
    t Fresh ginger
    grated

Instructions

1
2 Lemons (zested, segments removed and juice reserved) Dry ingredients 3/4 c Sugar 1 1/4 c All purpose flour 1/4 c Semolina or all purpose flour 5 t Black sesame seeds (toasted, cooled and crushed lightly) 1 t Kosher salt 3/4 t Baking soda 3/4 t Baking powder 1/4 t Ground ginger Wet ingredients 1/2 c + 2 T Greek yogurt 1.5 t Fresh ginger (grated) 2 large Eggs (room temperature) 1/4 c + 2 T Vegetable oil 2 T Toasted sesame oil 1 t Vanilla extract 1 T Lemon juice Soak 3 T Yuja cheong 2 T Lemon juice 2 T Water 1. Preheat oven to 350F. Butter and flour an 8 in cake pan and line with parchment. Set aside. 2. Combine the lemon zest with the sugar and rub together. Add the remaining dry ingredients whisking to combine. 3. Whisk the wet ingredients until well combined. 4. Pour the wet over the dry and fold together mixing 3/4 of the way. Add the lemon segments and fold to completely combine. Pour the batter into the pan and bake for 30 - 40 minutes or until a cake tester comes out clean. 5. In a microwave safe container, place the soak ingredients. One minute before removing the cake from the oven, microwave the soak for 30 - 40 seconds or until warmed. Pour over the cake, reserving the yuja rind. 6. Cool for 30 minutes in the pan. Remove the cake from the pan and top with the reserved yuja. 7. Slice and serve.
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Corinn Blackwell's avatar
2 Lemons (zested, segments removed and juice reserved) Dry ingredients 3/4 c Sugar 1 1/4 c All purpose flour 1/4 c Semolina or all purpose flour 5 t Black sesame seeds (toasted, cooled and crushed lightly) 1 t Kosher salt 3/4 t Baking soda 3/4 t Baking powder 1/4 t Ground ginger Wet ingredients 1/2 c + 2 T Greek yogurt 1.5 t Fresh ginger (grated) 2 large Eggs (room temperature) 1/4 c + 2 T Vegetable oil 2 T Toasted sesame oil 1 t Vanilla extract 1 T Lemon juice Soak 3 T Yuja cheong 2 T Lemon juice 2 T Water 1. Preheat oven to 350F. Butter and flour an 8 in cake pan and line with parchment. Set aside. 2. Combine the lemon zest with the sugar and rub together. Add the remaining dry ingredients whisking to combine. 3. Whisk the wet ingredients until well combined. 4. Pour the wet over the dry and fold together mixing 3/4 of the way. Add the lemon segments and fold to completely combine. Pour the batter into the pan and bake for 30 - 40 minutes or until a cake tester comes out clean. 5. In a microwave safe container, place the soak ingredients. One minute before removing the cake from the oven, microwave the soak for 30 - 40 seconds or until warmed. Pour over the cake, reserving the yuja rind. 6. Cool for 30 minutes in the pan. Remove the cake from the pan and top with the reserved yuja. 7. Slice and serve.