Orange Blossom-Sesame Cake with Peaches

Orange Blossom-Sesame Cake with Peaches takes about 3 hours from beginning to end. This recipe serves 10. For $1.61 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 501 calories, 9g of protein, and 32g of fat per serving. A few people made this recipe, and 48 would say it hit the spot. This recipe from Serious Eats requires granulated sugar, salt, orange zest, and eggs. It works well as a reasonably priced dessert. Taking all factors into account, this recipe earns a spoonacular score of 48%, which is good. Try Orange Blossom Sesame Cake, Fig And Sesame Tarts With Orange Blossom Whipped Cream, and Orange Blossom Cake for similar recipes.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 For the Topping: Pulse sesame seeds, sugar, flour, butter, orange zest, and salt in food processor until crumbly; reserve. 2 For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Spray Bundt pan with baking spray. 3 Beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, and salt in medium bowl. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed. Add orange blossom water and vanilla and beat just to combine. 4 Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Sprinkle batter with remaining topping; press gently into batter with fingertips. Scrape remaining batter over topping. 5 Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Transfer cake to cooling rack and cool in pan 15 minutes, then turn out directly onto rack and cool completely, about 1 hour. 6 For the Peaches: Combine peaches, sugar, and salt in large heavy-bottomed saucepan. Cook, stirring, until peaches are tender and syrupy, 20 to 30 minutes. Stir in vanilla. 7 Serve cake with peaches at room temperature.

 

Step by step:

1. 1

2. For the Topping: Pulse sesame seeds, sugar, flour, butter, orange zest, and salt in food processor until crumbly; reserve.

3. 2

4. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Spray Bundt pan with baking spray.

5. 3

6. Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.

7. Add eggs, one at a time, beating well after each addition.

8. Combine flour, baking powder, baking soda, and salt in medium bowl. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed.

9. Add orange blossom water and vanilla and beat just to combine.

10. 4

11. Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Sprinkle batter with remaining topping; press gently into batter with fingertips. Scrape remaining batter over topping.

12. 5

13. Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes.

14. Transfer cake to cooling rack and cool in pan 15 minutes, then turn out directly onto rack and cool completely, about 1 hour.

15. 6

For the Peaches

1. Combine peaches, sugar, and salt in large heavy-bottomed saucepan. Cook, stirring, until peaches are tender and syrupy, 20 to 30 minutes. Stir in vanilla.

2. 7

3. Serve cake with peaches at room temperature.

Nutrition Information:

covered percent of daily need