Steam Oven Recipe: Steamed Black Sesame and Honey Cake

 

Steamed Black Sesame and Honey Cake

This cake offers a beautiful balance of nutty, earthy black sesame, the warm sweetness of honey, and a hint of aromatic steam.

Ingredients:

• 1 cup all-purpose flour
• ½ cup black sesame powder (finely ground)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• Pinch of salt
• 1 large egg
• ½ cup milk (dairy or non-dairy)
• ¼ cup honey
• 2 tablespoons neutral oil (like vegetable or canola)
• 1 teaspoon vanilla extract
• Optional: Sesame seeds for garnish

Equipment:

• Mixing bowls
• Whisk or fork
• Sieve
• Steamer basket or a heatproof dish that fits inside a pot with a tight-fitting lid
• Parchment paper or lightly greased cake pan/ramekins

Instructions:

Method:

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, black sesame powder, baking powder, baking soda, and salt. Sifting these ingredients ensures a light and airy cake.
2. Combine the Wet Ingredients: In a separate bowl, whisk the egg until lightly beaten. Then, whisk in the milk, honey, oil, and vanilla extract until well combined and smooth.
3. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Be careful not to over-mix, as this can lead to a tough cake. The batter should be smooth and slightly thick.
4. Prepare for Steaming:
• Using a cake pan: Lightly grease a small cake pan (around 6 inches) or individual ramekins. Line the bottom with parchment paper for easy removal.
• Using a heatproof dish: If you don't have a cake pan, you can use a heatproof dish. Lightly grease it.
5. Pour the Batter: Pour the cake batter into the prepared pan or ramekins. If desired, sprinkle some sesame seeds on top for garnish.
6. Set Up the Steamer: Fill a pot with enough water so that it doesn't touch the bottom of your steamer basket or the dish holding the cake. Bring the water to a rolling boil.
7. Steam the Cake: Carefully place the cake pan or dish into the steamer basket or directly into the pot (if using a dish). Cover the pot with a tight-fitting lid.
8. Steam Until Cooked: Steam the cake for approximately 20-25 minutes for a small cake pan, or 15-20 minutes for ramekins, or until a wooden skewer inserted into the centre comes out clean. The steaming time may vary slightly depending on the size and depth of your cake and the intensity of the steam.
9. Cool Slightly and Serve: Once cooked, carefully remove the cake from the steamer. Let it cool in the pan for a few minutes before inverting it onto a serving plate (if using a cake pan). Serve warm or at room temperature.

Tips for Steaming Success:

• Tight-fitting lid: A tight lid is crucial to trap the steam and cook the cake evenly.
• Don't peek too early: Resist the urge to lift the lid during the first 15 minutes of steaming, as this can cause the cake to collapse.
• Water level: Ensure there's enough water in the pot to generate steam for the entire cooking time, but not so much that it touches the cake pan.
• Even cooking: If using a larger pot and steamer basket, make sure the cake is positioned in a way that allows for even steam circulation.
• Adjust sweetness: If you prefer a less sweet cake, you can slightly reduce the amount of honey.

A Little Tale of Why It's So Good:

Imagine biting into a cloud – that's the texture you get with this steamed cake. Unlike baked cakes that can sometimes be dry, the steam infuses this creation with moisture, resulting in an incredibly tender and almost bouncy crumb. The black sesame lends a deep, nutty aroma that's both intriguing and comforting, while the honey adds a natural sweetness that isn't overpowering. It's a gentle hug for your taste buds, a harmonious blend of flavours and textures that feels both wholesome and indulgent. Plus, the steaming method feels a little bit special, a gentle way of coaxing out the best from simple ingredients. It's a cake that whispers of tradition and offers a unique, delightful experience.