Black Sesame Bundt Cake with Grape Glaze

Black Sesame Bundt Cake with Grape Glaze

Add some drama to your dessert with this stunning bundt cake! Black sesame seeds provide the pigment for the striking black cake, and black grapes give the icing it’s unique purple hue. It’s a great example of using unexpected ingredients to make food colourful… and delicious!

Serves

8 to 10 servings

PREP TIME

1 hour 20 minutes

COOK TIME

45 to 50 minutes

INGREDIENTS

For the cake

  • 2 ½ cups (313 g) all-purpose flour
  • 2 ½ tsp (13 g) baking powder
  • ½ tsp (3 g) baking soda
  • 1 tsp (6 g) salt
  • 1 ¾ cups (350 g) Redpath® Granulated Sugar, divided (¾ cup and 1 cup)
  • ¾ cup (117 g) black sesame seeds
  • 1 cup (227 g) unsalted butter
  • 3 large eggs, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (240 ml) milk
  • Black food colouring, optional

For the glaze

  • 2 cups (340 g) black seedless grapes
  • ¼ cup (60 ml) water
  • 1 tsp (2 g) lemon zest
  • 2 cups (240 g) Redpath® Icing Sugar
  • ⅛ tsp (1 g) salt

INSTRUCTIONS

For the cake:

Preheat oven to 350°F (180°C). Using a pastry brush, generously grease a 10 cup (2.5 litre) bundt pan with butter, taking care to reach all the creases.

In a large bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

In a blender or food processor, blend ¾ cup (150 grams) of Redpath® Granulated Sugar with the black sesame seeds to a powder consistency. Whisk into the flour mixture.

Using an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment beat the butter and remaining 1 cup (200 g) of Redpath® Granulated Sugar on medium speed until pale and fluffy; 4 minutes.

Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Mix in the vanilla extract.

Reduce speed to low and alternate adding ⅓ of the flour mixture to the butter mixture, with ½  the milk, scraping down the sides of the bowl as necessary, until all ingredients are combined.

For a more dramatic black cake colour, add a few drops of black food colour to the batter and fold in.

Transfer the batter to the prepared pan and tap a few times on the counter to release any large air bubbles.

Bake until a skewer inserted into the centre of the cake emerges clean and the edges of the cake start to release from the pan; 45 to 50 minutes.

Allow cake to cool in the pan for 10 minutes before inverting onto a cooling rack and removing the pan. Allow cake to cool completely before glazing.

 

For the glaze:

Place the grapes, water and lemon zest in a small pot over medium heat and bring to a simmer. Mash the grapes to release juices and allow mixture to simmer until reduced to ½ cup; about 15 minutes.

Allow grape mixture to cool for 10 minutes. Transfer to a blender and add the Redpath® Icing sugar. Blend until smooth; 3 to 4 minutes.

Pour glaze over cake and allow to dry for 15 minutes before serving.

 

CHEF'S TIPS

  • Black sesame seeds can be found in most Asian grocery stores, the international section of large grocery chains or natural foods stores.
  • If black grapes are unavailable, use the darkest colour grapes available. The purple hue can also be boosted with a few drops of food colouring, if desired.