Crunchy Black Sesame Butter Cake

Okay I'll admit that the sesame seeds were thrown in on a whim. But thank god I did. This goes down as one of the best tasting cakes I've ever made. The sesame adds a nice nutty but not too overwhelming flavour to the cake. And not to mention the fun of biting into the crunchy toasted sesame bits. I heard somewhere that sesame seeds are supposedly good for your skin too. But thats probably the Chinese in me talking.

Oh and you'll probably notice from the pictures that I baked them in a cupcake format. Thing was I had some leftover paper cups that I've been wanting to use so yea. But take my advice and bake this in a loaf pan instead. I reckon it'll taste a lot better.

Ingredients

125 grams butter, room temperature
125 grams white sugar
30 grams brown sugar
4 small eggs (or 3 large ones)
125 grams self-raising flour
50 grams black sesame seeds

Heat oven up to 180 degrees Celsius and position rack in the middle. Butter a 9 x 5 x 3-inch loaf pan and line with buttered parchment or wax paper. Set aside. Cream butter and sugars together until smooth (about 2-3 minutes). Add in the eggs one at a time, blending fully until well incorporated before adding the next one. Sift in the flour, 1/3 at a time, and fold. Add in the sesame seeds and fold again. Pour into a prepared loaf pan and smooth the top. Bake for 30 to 35 minutes or until toothpick inserted into the center comes out clean.

Enjoy!