SESAME SAKE CHOCOLATE BUNDT WITH OKINAWA SUGAR, MANDARIN GLAZE & BLACK SESAME BRITTLE

This. Is. Amazing! Probably one of my favourite bakes of all time. It looks so striking with its black and white contrast. The flavours work so well and the texture is fantastic! The Sake adds a welcome sweet, bitter note. If you can’t find Okinawa Sugar, just substitute with more light brown sugar.

INGREDIENTS:

CAKE:

250g Light Brown Sugar

100g Okinawa Sugar, finely ground

250g Plain flour

80g Cocoa Powder, plus extra for the tin

2 tsp Bicarbonate Soda

1 tsp Baking Powder

250ml Sake

250ml Buttermilk

100ml Vegetable Oil

2 Large Eggs, beaten

80g Sesame Paste

1 tsp Vanilla Extract

GLAZE:

60ml Mandarin Juice + Zest 2 Mandarins

80g Sesame Paste

200g Icing Sugar

BRITTLE:

100g Caster Sugar

1 tbsp Water

50g Black Sesame Seeds

METHOD:

Preheat Oven 180C. Spray a large Bundt tin with spray oil, dust with cocoa and shake out the excess. Set aside. Whisk the sugars, flour, cocoa, bicarb and baking powder together to combine and remove the lumps. Whisk the sake, buttermilk, oil, eggs, sesame paste and vanilla in a separate bowl. Gently and quickly whisk the wet ingredients into the dry, taking care not to overmix. Pour into the prepared tin and bake 45 minutes or until a skewer comes out clean. Remove from the oven, cool 15 minutes in the tin then turn out onto a wire rack to cool completely. Beat the glaze ingredients together until smooth and set aside. For the brittle, heat the sugar and water over a medium heat until dissolved. Turn up the heat and bubble until a deep amber in colour (do not stir). Pour in the sesame seeds and mix quickly with a spoon. Pour over a tray lined with a baking mat and leave to cool before breaking into shards. When the cake is cold, drizzle over the glaze and decorate with the brittle shards.