Black sesame & sour cherry gateau

Ingredients

For the gateau

• 120g black sesame seeds
• 120ml sunflower oil, plus 1 tbsp
• 165g unsalted butter, plus extra to grease
• 420g self-raising flour
• 180g golden caster sugar
• 90g light brown soft sugar
• 1 tsp bicarbonate of soda
• ½ tsp fine salt
• 3 medium eggs
• 55g golden syrup
• 120g soured cream

For the sesame brittle

• 200g golden caster sugar
• 15g white sesame seeds

For the meringue buttercream

• 155g golden caster sugar
• 2 medium egg whites (70g), at room temperature
• ¼ tsp fine salt
• 300g unsalted butter, cubed, at room temperature
• 3 tbsp sour cherry powder
• 1½ tbsp cherry brandy or liqueur

For the filling

• 2 tbsp cherry brandy or liqueur
• 150ml double cream
• 50g soured cream
• 1 tbsp golden caster sugar
• 6 tbsp cherry jam

Method

Toast the sesame seeds in a dry frying pan over a medium heat for a few minutes until fragrant and nutty. Tip onto a plate and leave to cool for 10 mins. Tip 70g of the toasted seeds into a small food processor – you’ll use the rest later. Pulse to a fine powder then continue to whizz while gradually pouring in 1 tbsp sunflower oil, until the powder becomes a smooth paste.

Heat the oven to 180C. Melt the butter, transfer to a medium bowl and set aside to cool. Grease and line three 20cm round cake tins.

In a large bowl, combine the flour, sugars, bicarbonate of soda and salt. In another large bowl, use a balloon whisk to beat the eggs, syrup, soured cream and black sesame paste until combined. Whisk 120ml sunflower oil into the cooled melted butter, then mix in 200ml cold water. Combine the butter mixture with the egg mixture, then fold it all into the flour mixture using a rubber spatula until evenly mixed.

Scrape the cake mixture into the prepared tins, then bake for 25-28 mins until a skewer pushed into the centre comes out clean. Put the tin on a wire rack to cool for 20 mins, before removing the cake from the tin and leaving to cool completely.

While the cake cools, make the brittle. Line a baking tray with baking paper or a silicone liner. Mix the white sesame seeds with 15g of the toasted black sesame seeds. Scatter half of these on the lined tray. Put the sugar and 50ml water in a medium saucepan over a medium heat, stirring until dissolved. Remove the spoon and cook without stirring, just swirling the pan, until the syrup turns amber and reaches 155C on a thermometer. Remove from the heat.

Pour the hot caramel over the tray of seeds, tipping the tray to spread it evenly, then sprinkle with the remaining sesame seed mix. Set aside until completely cool.

Next, it’s the meringue buttercream. In the large heatproof bowl of a stand mixer, briefly whisk together the sugar, egg whites and salt. Sit the bowl over a small pan of barely simmering water and whisk constantly for 5-10 mins until the mixture has made a thick meringue and the sugar has dissolved (test by rubbing a little between your fingers – it should be smooth). Remove the bowl from the heat and return to the stand mixer. Beat the meringue with the whisk attachment on a medium-high speed for 15-20 mins until stiff and cooled to room temperature.

Reduce the mixer speed to medium and, while it’s running, add the butter a few cubes at a time. Make sure each portion is completely incorporated before adding the next. Don’t worry if the mixture becomes greasy and lumpy – it will turn smooth again. Once all the butter is added, increase the speed to high and whisk for 1-2 mins until the buttercream is light, fluffy and smooth. In a small bowl, mix the sour cherry powder and brandy then beat into the buttercream. Set aside at room temperature until you’re ready to assemble the cake.

Once the sponges are cool, make the cream filling. Put the double cream, soured cream and sugar in a large bowl. Use an electric whisk to whip it into soft peaks. Set aside to firm up for a minute. Brush the sponges with the cherry brandy and leave for a minute to soak.

Layer up the cakes, spreading half of the cream filling and jam evenly between the three sponges. Spread a thin layer of the meringue buttercream on the top and sides of the cake. Pop the cake in the fridge for 15 mins to firm up.

Use a palette knife to cover the cake with more buttercream, spreading until even. Put the remaining buttercream in a piping bag fitted with a star nozzle and use it to decorate the cake. Press or sprinkle on the remaining toasted black sesame seeds and snap the sesame brittle to add shards for decoration.

Image: Stuart Ovenden