Black sesame, cream cheese, and pineapple layer cake from More Than Cake: 100 Baking Recipes Built for Pleasure and Community (page 142) by Natasha Pickowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s “Candied grapefruit peel” or the “Shiso chips” for flowers of your choice.

  • Astrid5555 on September 21, 2024

    I am a sesame addict and this cake is my dream come true. One watchout though, you need to freeze it before frosting. Putting it into the fridge overnight was not enough to set the filling completely and frosting it was a nightmare.

  • EmilyR on September 17, 2024

    I put some little cups in the freezer before a trip and I'm happy to report it was a good way to store the extra cake. Yes, we had extra cake, which is unheard of.

  • EmilyR on July 24, 2024

    This cake is interesting and almost a more refined peanut butter and jelly of sorts. It’s rich, so I could only eat a small piece and I am thinking it will be better when chilled. After rewhipping the frosting and decorating, it wasn’t as cold as I would have liked. My husband managed to eat two slices, so there’s a good review. We candied violets with aquafaba in the Spring and I used those to decorate. If you are keen on black sesame Asian influenced baked goods, I recommend trying the black pearl cake from Vosges over this one. It has many layered elements but is more memorable.

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