Black sesame, Krishna Tila, is described as unctuous, heating, mildly sweet, bitter, and astringent in taste. Traditionally, it is considered strengthening, supports hair growth, Vata-pacifying, and nourishing to ojas. Black sesame is also particularly rich in minerals such as calcium, iron, copper, magnesium, and manganese compared with lighter sesame varieties.
In Ayurveda, sesame oil and sesame preparations (medicinal and culinary) are traditionally favored during the colder months, when digestive fire is naturally stronger and the body benefits from warming, nourishing foods. I love bringing these deeply nutty seeds into this simple orange cake—the earthy sesame paired with bright citrus makes this a comforting winter treat to enjoy with a warm cup of tea.
PREP: 10 minutes | COOK: 35 minutes | YIELD: 1 8-inch cake (8 servings)
Ingredients
Cake:
2 cups oat flour or spelt flour
1 cup unrefined cane sugar or coconut sugar
2 tablespoons black sesame seeds
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon mineral salt
½ cup extra-virgin olive oil
½ cup orange juice
1 tablespoon orange zest
2 eggs (or 3 tablespoons ground flax in ½ cup water)
Marmalade Glaze:
⅓ cup organic orange marmalade
1 teaspoon water
Instructions
Cake: Preheat the oven to 350°F. Grease an 8-inch springform cake pan and line the bottom with parchment paper.
If using flax eggs, whisk together 3 tablespoons ground flaxseed and ½ cup water. Let sit for 5–10 minutes, until thickened.
In a large bowl, whisk together the oat flour, sugar, black sesame seeds, baking powder, cinnamon, and salt. In a separate bowl, whisk together the olive oil, orange juice, orange zest, and eggs or prepared flax eggs.
Pour the wet ingredients into the dry ingredients and fold until just combined. Do not overmix. Transfer the batter to the prepared pan and smooth the top.
Bake for 30–35 minutes, until the edges are golden and pulling away slightly from the sides and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
Marmalade Glaze: While the cake is cooling, combine the marmalade and water in a small saucepan over medium-low heat. Warm for 1–2 minutes, stirring until smooth and spreadable. Brush the warm glaze over the top of the cake. Allow the glaze to cool and set before slicing.
Serve slightly warm or at room temperature with a cup of tea.
Cooking Notes
Toast the Sesame: Lightly toast the black sesame seeds in a dry skillet over low heat for 1-2 minutes, stirring frequently. Let them cool before mixing into the dry ingredients. It’s not an essential extra step but does bring out the toasted flavor and increase digestibility. Just make sure not to burn, it’s hard to tell when they’re black and not white sesame seeds.
Glaze while warm: The marmalade is easiest to spread when warmed, but let the cake cool for at least 10–15 minutes first. This allows the glaze to sit on the surface rather than immediately soaking into a very hot cake or pooling into a mess around it.
Dosha Notes
V: Enjoy as an afternoon treat with a cup of tea
P: Enjoy in moderation
K: Use flax meal instead of eggs
Nutrition
Calories: 355–370 kcal
Protein: 5–6 g
Fat: 17–18 g
Carbs: 48–51 g
Sugar: 29–32 g
Fiber: 3–4 g
Shop Kitchen Essentials
Oat Flour
Black Sesame Seeds
Ground Cinnamon
