Sesame-Amaranth Cake

Triple-sesame flavor runs through every bite of this dense, nutty cake. Ground sesame seeds, unrefined sesame oil, and tahini all work together to create a toasted, almost halvah-like richness that pairs beautifully with the earthy grain flavor of amaranth flour.

This isn’t a fluffy layer cake. It’s a firm, golden bar you press into the pan and slice into wedges. Think of it as halfway between a cake and a shortbread, with a satisfying crumble and a subtle sweetness from honey and lemon extract.

The batter comes together fast since you just mix wet and dry separately, then combine. Press it firmly and evenly into the pan so it bakes uniformly.

Pro Tips

• Grind the sesame seeds in a spice grinder or blender until just powdery, not until they turn into paste
• Press the batter flat with wet hands or the back of a spoon to prevent sticking
• Watch the oven closely after 12 minutes. These go from golden to burnt quickly because of the sesame oil
• Let it cool in the pan before cutting or it will crumble apart

Variations

• Use maple syrup instead of honey to make it vegan (along with the egg replacer and soymilk options already listed)
• Add a handful of toasted sesame seeds on top before baking for extra crunch
• Fold in dried cranberries or chopped dates for fruity sweetness