SWEET SESAME LOAF
Just made this last night & it was a huge hit! I originally acquired this recipe while on a trip to Europe years ago, & just dug it out to try since I was having a few girls over for tea. The original recipe is written out in European measurements, & 1/2 way thru I got stuck on a few of the conversions. Thanks to some very helpful JAP members in the "general questions group" the correct conversions were made & the recipe turned out perfect! (I think everyone should join that group on here. It is so helpful to get the immediate help of others when in a jam like that.) This turned out to be a wonderfully moist, flavorful, & attractive loaf that I plan to prepare often for afternoon tea, brunch, etc. Had a slice this morn' w/my morning coffee. Delicious! The nutty flavor of the toasted sesame seeds along w/the light lemon undertones just come together perfectly. I think this one's a winner!
Provided by kim * @Bakerella
Categories Sweet Breads
Number Of Ingredients 9
Steps:
- Preheat oven to 350'. Line a 10x5 loaf pan w/parchment paper & grease OR grease & flour a nonstick loaf pan.
- Reserve 2 tablespoons of sesame seeds. Lightly toast the rest on a baking sheet in the oven or on stovetop in nonstick pan. Watch well so they don't get too dark or overly toasted.
- Sift flour, salt & baking powder into a bowl. Stir in toasted sesame seeds & set aside.
- Cream butter & sugar together by hand or with mixer until light & fluffy. Beat in the eggs. Then stir in lemon zest & milk.
- Pour milk mixture over dry ingredients & fold together until just blended. Pour into prepared pan & sprinkle with remaining sesame seeds (should completely cover entire top).
- Bake for about 1 Hr until cake tester inserted in center comes out clean. Let cool in pan for 10 min's before unmolding.
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