By Alicja Szałapak
Sweet Potato and Black Sesame Marble Bundt
This cake is a triumphant combination of opposites, sharply contrasting flavors and colors that both complement and highlight one another. One part is delicately moist thanks to the sweet potato, the other part dense, nutty and earthy, courtesy of the black sesame. While visually impressive, this is a simple cake to make, and fun, too—the two batters mingling and swirling together to create a dramatic marbling effect. Special enough to serve for a celebration, but also easy enough to bake for the family for afternoon tea, this cake falls into my favorite category of desserts—not too sweet. Black sesame paste, sometimes called black tahini, can be found at Asian or Middle Eastern supermarkets (it’s also easy to find online), but if you are unable to source it, you could use regular tahini, adding a tablespoon of cocoa powder to deepen the color and add a chocolatey edge.
Updated at: Thu, 17 Aug 2023 12:34:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories404 kcal (20%)
Total Fat19.6 g (28%)
Carbs51.4 g (20%)
Sugars25.4 g (28%)
Protein6.8 g (14%)
Sodium226.5 mg (11%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 poundsweet potatoes
peeled and cut into 3/4-inch, 2 cm pieces
225gall-purpose flour
2 teaspoonsbaking powder
½ teaspoonsea salt
1 cupsugar
plus more for dusting
126gunsalted butter
melted
2eggs
large
2 teaspoonsvanilla extract
½ cupblack sesame paste
black tahini
¼ cupwhole milk
oat or soy milk
powdered sugar
for dusting
Instructions
Step 1
Pour ¾–1¼ inches (2–3 cm) of water into a saucepan or deep skillet and bring to a boil. Add the sweet potatoes to a steaming basket, then place the steamer in the pan, making sure that the water doesn’t touch the bottom of the steamer. Cover and steam for 10 minutes or until the sweet potatoes are completely soft. Remove the sweet potatoes from the steamer and transfer to a bowl. Mash until completely pureed.
Step 2
Preheat the oven to 350°F (180°C).
Step 3
Place the flour, baking powder and salt in a bowl and whisk together to combine well.
Step 4
In another bowl, combine the sugar and melted butter and whisk until blended. Whisk in the eggs, one at a time, followed by the vanilla. Fold in the flour mixture, one-third at a time, stirring well after each addition.
Step 5
Divide the mixture in half, separating it into two bowls (I just eyeball this, though you can weigh it if you like). To one bowl of batter, add the mashed sweet potato and fold until combined. To the other bowl of batter, add the black sesame paste and milk and fold until combined.
Step 6
Prepare your Bundt pan right before you are ready to fill it—this prevents the oil from running to the bottom of the pan. Grease a 10–12 cup capacity Bundt pan with cooking spray, making sure to pay extra attention to any details and crevices in your pan, then dust with granulated sugar. Shake the pan to evenly distribute the sugar, then remove any excess sugar by tipping the pan upside down over the sink (you can also use an 8½-inch/22 cm springform pan or large 10 × 5-inch/25 cm × 13 cm loaf pan lined with parchment paper).
Step 7
Add spoonfuls of the two batters alternately to the Bundt pan, distributing it evenly. Run a single chopstick or knife through the mixture to create a marbled effect.
Step 8
Bake in the middle of the oven for 1–1¼ hours. Start checking the cake for doneness at the 1 hour mark. Insert a toothpick or bamboo skewer into the cake and if it comes out clean, it is ready.
Step 9
Leave the cake in the pan on a wire rack to cool for 10 minutes, before turning out to cool completely. Once cooled, dust the cake with a little powdered sugar.
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