Orange Sesame Coffee Cake.
Orange Sesame Coffee Cake is a variation of this recipe by San Francisco Chronicle’s Christian Reynoso, who says he likes to “develop a new all-day snacking cake every year”. Not too sweet, it hits the spot when you’re hungry for a little something. Makes one 9×5 inch coffee cake.
Ingredients:
2½ c all purpose flour
1 T baking powder
½ t Kosher salt
3 large eggs
1 c plus 1 T sugar
¾ c extra-virgin olive oil
5 T tahini
2 T orange liqueur, such as Triple Sec
3 T grated orange zest (we used the zest from an orange plus 1 T Penzey’s Orange Peel)
½ c orange juice, ideally fresh squeezed
1 T toasted sesame seeds
Method: preheat oven to 325 degrees. Mix flour, baking powder and salt in a bowl. In a separate bowl, beat eggs with 1 c sugar till eggs are frothy and sugar is dissolved. Add olive oil, tahini*, orange liqueur, orange zest and orange juice and mix thoroughly. Fold in dry ingredients and mix until there are no dry spots of flour.
Cut two pieces of parchment paper to fit the bottom and sides of a 9×5 bread pan. Shape the parchment paper so there are no gaps then pour in the batter. Sprinkle toasted sesame seeds and 1 T sugar on top. Bake in preheated oven for 1 hour or until a toothpick inserted in the top comes out not quite clean. Lift out of the pan using the parchment paper and cool on a rack; when completely cool remove from parchment paper and serve. Orange Sesame Coffee Cake will keep several days in an airtight container.
*If your tahini is hard and lumpy, blitz the liquid mixture in a blender to break it up.
