Black Sesame and Banana Cake Recipe

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A round black sesame and banana nutmeg fruit cake

Ingredients

Sponge

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • ⅛ tsp of banana essence
  • 45 g of butter (melted)

    • Cake Filling

  • 200 g of banana flesh (sliced)
  • 20 g of butter
  • ¼ tsp of nutmeg
  • 20 g of black sesame (toasted, grounded)

    • Yoghurt cream

  • 200 g of fresh cream (whipped)
  • 120 g of yoghurt

    • Preparation

    1. To make sponge cake, preheat oven to 180°C, line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence and melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes.
    5. Remove from oven and cool completely.
    6. Split into 3 layers.
    7. To make filling, heat up pan and melt the butter.
    8. Add in banana slices, cook until banans slightly tender.
    9. Add in nutmeg, stir well and dish up.
    10. Stir whipped cream with yoghurt form yoghurt cream.
    11. Spread yoghurt cream over sponge cake, then spread with cooked banana, sprinkle with grounded sesame.
    12. Spread cream over banana and sandwich with another slice of sponge cake until finished.
    13. Coat cake with yoghurt cream.

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