> Recipes > Sesame seed

Babaka

Babka with poppy seeds, sesame seeds and cinnamon and served with Valençay goat's cheese and honey

PT1H

1
Preheat the oven to 160°C/gas mark 3
2
Add all of the ingredients for the babka to a blender (except the eggs and black sesame paste) and blitz to combine
  • 60g of plain flour
  • 300g of marzipan, (white)
  • 30g of honey
  • 100g of butter
3
Once well-mixed, add the eggs slowly until fully combined
  • 5 eggs
4
Remove about half the batter and add the black sesame paste to the blender. Blitz the batter and sesame paste until well-combined
  • 80g of black sesame paste, (this can be made by roasting black sesame seeds and blending with a little vegetable oil)
5
Pour the white and black batters into a single jug at the same time (from opposite sides) so that each coloured batter occupies each half of the jug from top to bottom
6
Pour the batter into a greased loaf tin, swirling the batter as it comes out, to create a marbled effect
7
Bake for about 35–40 minutes, or until a knife comes out clean when inserted into the centre of the cake. Leave to cool before cutting
8
While the cakes are cooking, make the fig leaf dressing. Blend the oil and fig leaves at high speed in a blender for a minute or so until very well-chopped
  • 400g of grapeseed oil, or other neutral vegetable oil
  • 100g of fig leaves, washed and ripped up
9
Transfer to a pan. Stir and heat the mixture to about 80–90°C for a few minutes then leave it to cool to room temperature
10
Strain through a fine sieve, squeezing any excess oil out of the pulp, and discard the pulp. Whisk the honey and oil together until fully combined
  • 300g of runny honey
11
Serve with the sweet fig leaf dressing, a scattering of poppy seeds and some Valençay cheese (or another high quality goat's cheese). Decorate with cinnamon bark
  • 1 cinnamon stick, layers of bark separated
  • Valençay cheese
  • poppy seeds

Ingredients

Metric

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  • Babaka

  • Fig leaf dressing

  • To serve

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