Black Sesame-Pear Tea Cake

From the kitchen of Carly

A tender, nutty loaf that marries black sesame's deep earthiness with sweet pear undertones. Almond flour keeps it moist while toasted sesame seeds add subtle crunch. Perfect for breakfast or an afternoon moment of calm.

Black Sesame-Pear Tea Cake

Black sesame ground to a paste is nutty and slightly bitter, a flavor that leans right into the delicate sweetness of pear. The combination is sophisticated without trying, and the crumb stays tender for days because of the buttermilk and almond flour. This cake is equally at home in the afternoon with tea or packed in a lunchbox.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/2 cupunsalted butter, room temperature, plus more
  • 1 1/2 cupplus 2 tablespoons all-purpose flour
  • 1 cupalmond flour or almond meal
  • 2 tspbaking powder
  • 1/2 tspbaking soda
  • 1/2 tspkosher salt
  • 2 tbspplus 1/2 cup black sesame seeds
  • 1 1/3 cupplus 2 tablespoons sugar
  • 1 largeegg
  • 1 largeegg yolk
  • 3/4 cupbuttermilk
  • 1firm but ripe Bosc pear, peeled, cored, cut into 1/4" cubes

Instructions

  1. Set the oven to 325°F and butter one 9x5x3-inch loaf pan or six 4x2x2-inch loaf pans. In a medium bowl, whisk together 1 1/2 cups of the all-purpose flour, the almond flour, baking powder, baking soda, salt, and 2 tablespoons of the sesame seeds. Transfer the remaining 1/2 cup sesame seeds to a spice mill and grind until they form a thick paste, about 2 minutes.

  2. In a large bowl, use an electric mixer to beat the 1/2 cup butter with 1 1/3 cups of the sugar until well combined, 2 to 3 minutes. Add the sesame paste and beat, scraping down the sides of the bowl occasionally, until fully blended, 1 to 2 minutes. Drop in the egg and egg yolk, then beat until the mixture turns pale and fluffy, 3 to 4 minutes. Switch to low speed and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and finishing with the dry ingredients. In a small bowl, toss the pear cubes with the remaining 2 tablespoons of flour, then fold them into the batter.

  3. Spoon the batter into the prepared pan or pans and smooth the top flat. Scatter the remaining 2 tablespoons of sugar evenly over the surface.

  4. Slide the pan into the oven and bake until a tester inserted into the center comes out clean, about 1 hour 40 minutes for the large loaf or 45 to 55 minutes for the small loaves. Cool in the pans on a wire rack before turning out.

Tips from the kitchen

  • Grind the black sesame seeds until they're truly pasty (about 2 minutes), not just broken down. A spice mill or small food processor works better than a mortar and pestle for this job.
  • Toss the pear cubes in flour before folding them in to prevent them from sinking to the bottom during baking.
  • Use a firm but ripe pear (Bosc is ideal). If it's too soft, it'll turn mushy; if it's too hard, it won't soften enough in the oven.

Variations

  • Swap the pear for diced ripe plum or chopped fresh ginger for a sharper flavor contrast.
  • Drizzle cooled slices with a light glaze made from powdered sugar and a splash of milk or black sesame oil for added shine and richness.
  • Make it vegan by using flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg) and coconut oil instead of butter.

Make ahead and storage

Store covered at room temperature for up to 3 days, or wrap tightly and refrigerate for up to 5 days. The cake doesn't freeze well because the moisture from the pear can make it soggy after thawing.