I bought black sesame paste about a week ago and decided to add it to my plan to bake a rustic French apple cake for my friend’s birthday and our Bible study group lunch, as my birthday friend had requested a creative cake to surprise her.
I found this rustic French apple cake recipe on Google; it looked easy to make and had a short baking time. As usual, I love exploring different ingredients, so I added black sesame paste, cloud apple juice, an extra 1/2 tsp of baking powder, and 50 g more granulated sugar to balance the earthy, bittersweet flavour of the black sesame paste and toasted black sesame seeds. I didn’t peel the apples, and I increased the temperature to 180 degrees C to make it my own creation with God’s help.
Thanks also to the cake art blogger for sharing the recipe on Google. Everyone said it was so moist and delicious!!! I forgot to take a picture of what’s inside, as everyone was enjoying it. Let’s bake with love!!!
Ingredients
Cloud apple juice
5 Royal gala apples or a sweet, crisp variety like Fuji, or Pink Lady
3-4 c water
1 Tsp yuzu juice or lemon juice
sugar or honey to taste
Rustic chunky apple black sesame seeds paste cake
5 medium sized royal gala apple
1 medium apple, sliced for the top
113 g butter, melted and cooled slightly
200 g granulated sugar
150 g plain flour, plus 1 Tbs extra for coating apples
80 ml milk
2 large eggs, 80 g size
3-4 Tbs black sesame seeds paste
5 Tbs cloud apple juice
2 Tsp vanilla extract
1 1/2 Tsp baking powder
pinch of salt
icing sugar, dusting
toasted black sesame seeds, bought
Method
Cloud apple juice-One day in advance or a few hours in advance
Wash apples thoroughly. Core apples and remove the seeds but leave the skins on. Chop the apples into small, thumb-sized chunks. Place thumb-sized chunks apple into juice blender. Pour in 3 c water first and add 1/2 Tsp yuzu juice. Blend on high until the mixture becomes a smooth, uniform puree and taste before adding more yuzu. The reason is Yuzu juice has a stronger, more floral, and tart flavour than lemon juice. If you like a bit sweeter add sugar or honey to taste.
Place a fine linen bag over a large bowl. Pour the apple puree into linen bag. Twist the top of the cloth and squeeze firmly with your hands to press all the cloudy juice out into the bowl. Pour the fresh cloudy apple juice into a jug. Place in fridge to chilled.
Rustic chunky apple black sesame seeds paste cake
Preheat oven to 180 degrees C. Grease and line 23 cm spring form round pan. Set aside.
Wash apple thoroughly, core and remove the seeds. Then cut into medium chunks, place in a big bowl and toss in 1 Tbs flour to coat well. Spread the chunky apples evenly as possible over the bottom of prepared pan. Place in fridge. In mixing bowl beat together melted cooled butter, sugar, eggs and vanilla extract until smooth and creamy.
Warm up milk in microwave and add 3 Tbs black sesame seeds paste first. Stir to dissolve the paste and check the intense of the flavour you want. If you want earth bittersweet, add the remaining black sesame seeds paste. I add the remaining black sesame seeds paste. Set aside to cool.
Next sift flour, baking powder and salt in a deep plate. Add into the butter mixture. Stir gently until thick smooth batter forms. Spoon 2 big metal spoon of batter (about 1/4 c) into a separate metal bowl and add in 3 Tbs black sesame milk mixture into the separate bowl of batter and fold in the black sesame milk mixture and see if you needed more flavour. I have added another 2 Tbs black sesame milk mixture as I want it to more earthy bittersweet flavour.
Spoon the plain batter on top of the evenly layer apple using a big metal spoon to help it settle between the apple chunky. Dollop using a big metal of the black sesame seeds paste batter over the plain batter. Swirl around using a palate knife. Then place the sliced apples gently press in standing on top before baking. My sliced apple on top flip over after in the oven baking. Hopefully yours wouldn’t. Bake it 45-50 minutes or until skewer out clean, golden brown. Switch off oven, leave the cake in for 35 minutes with door close.
After time up in oven, bring out and let it cool in pan for 15 minutes on wire rack. After it had cooled completely, flip over a foil lined plate mat and flip back onto container plate mat. Just before leaving for the lunch, dust with icing sugar and sprinkles some toasted black sesame seeds over. Place the container plate mat into the container and cover with lid. Slice and serve with a cup of brewed coffee or tea. Enjoy!!!
Note: Cut the apple medium-sized chunk so that they remain tender and juicy while keeping the texture throughout the cake. You can make cream cheese frosting if you want to.
For my other cake that using Cloud apple juice recipe:
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