Print
Sour Cherry Cake with Black Sesame Seeds & Lime
This Sour Cherry Cake with Black Sesame & Lime is THE BOMB! A combination of coconut oil, lime juice and yoghurt in the batter make this Sour Cherry Cake one of the moistest loaf cakes I have ever made! Try it today!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 190 kcal
Ingredients
Streusel
- 75 g flour
- 4 tbsp sugar
- 4 tbsp rolled oats
- 2 tbsp Black Sesame Seeds toasted and cooled
- 1 pinch of salt
- 65 g butter at room temperature
- For the dough
- 180 g flour
- 1,5 tsp baking powder
- 0,5 tsp salt
- 3 tbsp black sesame seeds
- 150 g granulated sugar
- zest of 2 limes + 60 ml lime juice
- 120 ml coconut oil
- 3 Eggs at room temperature L
- 225 g yogurt plain or vanilla at room temperature
- 250 g cherries sour cherries preferable
Instructions
-
Preheat the oven to 350 Fahrenheit (180 Celsius) and line a 9 by 5 by 3-inch loaf tin. Toast your sesame seeds in a pan and set them aside to cool.
-
To make the streusel, mix all the dry ingredients in a bowl and rub in the butter to form streusel. Put the streusel in the fridge until later.
-
For the dough, mix flour, baking powder, sesame seeds and salt and set aside. Measure out the sugar in a mixing bowl and zest the limes directly into the sugar. Rub the zest into the sugar with your fingertips to infuse it. Now, add oil, eggs, yoghurt and lime juice and whisk well to combine. Add the flour mixture all at once and stir with a silicone spatula until just combined. Toss half of the cherries in a bit of flour and fold them into the dough carefully.
-
Pour the batter into the prepared pan and scatter with the remaining cherries. Sprinkle the streusel in an even layer and bake the cake for about 40 to 50 minutes until golden brown.
-
Let the cake cool completely before slicing it as it will cut cleaner that way.
Recipe Notes
The cooled caked can be stored in an airtight container for a t least a week.