- 250g black sesame seeds (or black sesame puree)
- 4 eggs
- 80g of raw sugar (or honey)
- 200g silken tofu
- 60g of olive oil
- 70g of flour (or a gluten-free flour mixture)
- 1 tsp of baking powder
- a pinch of salt
- In a food processor, blend the black sesame seeds until they become homogeneous and soft paste.
- Next, slowly add in the eggs, silken tofu and the brown sugar or honey. Lastly, add in the flour and baking powder, finish with olive oil. Keep blending for a couple of minutes until the mixture is smooth and even.
- Pour the mixture into a cake mould around 18-20 cm in diameter. Do not exceed three-quarters of the height of the mould.
- Cook in a steamer basket for 40-45 minutes. Use the tip of knife to check if centre of cake is cooked, if the tip comes out clean that means it’s fully cooked.
- Serve warm with some soft white cheese (ricotta, cottage, sheep or goat cheese) and a dash of honey.
