Preparation
Preheat oven to 350°F.
Cake
- Mix the almond milk and lemon juice in a bowl. Leave to stand for 5 minutes, the milk will gradually turn into fermented milk.
- In a separate bowl, mix together the flour, baking powder, salt, brown sugar and bicarbonate of soda.
- Pour in the fermented milk, mashed banana and lemon zest. Mix without forcing too much, otherwise the cake will be too dense.
- Add the black sesame and mix again.
- Pour the mixture into a baking tin lined with baking paper and bake for 35 minutes at 350°F.
- To check that the cake is cooked, insert a toothpick: if it comes out dry, the cake is cooked.
- Leave to cool completely before cutting (assembly stage).
Blueberry sauce
- Pour the blueberries, sugar and lemon juice into a small saucepan.
- Cook over a medium heat for 15 minutes, stirring regularly with a whisk. The sauce will gradually thicken.
- When the sauce is reduced, still on the heat, add the bicarbonate of soda, stir again for a minute and then remove from the heat.
- Leave to cool completely in the fridge. As it cools, the sauce will thicken further.
Glazing
- For this step, don't forget to set the butter aside at room temperature to soften.
- In a large bowl, using an electric whisk, blend the butter until creamy.
- Add the cream cheese and lemon juice and mix again.
- Sift in the icing sugar and gradually add it, in three additions, while whisking.
- Finish by adding the sesame seeds and mixing one last time until you have a creamy, even mixture.
- Set aside at room temperature before assembling.
Assembly
1.Cut the lemon sesame cake horizontally into three equal parts.
2.Place the first layer of cake on a plate and spread 1⁄4 of the icing, then 1/3 of the
blueberry sauce.
3.Repeat with the second layer of cake, place this on top of the first and
close with the last layer.
4 Spread the remaining icing over the entire cake.
5 Leave the cake in the fridge for at least two hours before serving, to allow the icing to set, before decorating.
before decorating and serving!
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