Black Sesame & Orange Blossom Honey Cake with Miso Caramel Sauce

Ingredients

• ▸120g black sesame seeds, toasted and ground to a smooth paste in a food processor
• ▸180g all-purpose flour, sifted
• ▸1.5 tsp baking powder
• ▸0.25 tsp fine sea salt
• ▸3 large eggs, room temperature
• ▸100g granulated sugar
• ▸80ml orange blossom honey, plus extra for drizzling
• ▸2 tbsp orange blossom water
• ▸1 tsp pure vanilla extract
• ▸80ml neutral oil (such as grapeseed or sunflower)
• ▸120ml whole milk, room temperature
• ▸1 tbsp toasted sesame oil
• ▸1 tbsp black sesame seeds, whole, for garnish
• ▸200ml heavy cream, for the caramel
• ▸150g granulated sugar, for the caramel
• ▸40g unsalted butter, cubed, for the caramel
• ▸3 tbsp white shiro miso paste
• ▸1 tsp orange blossom water, for the caramel
• ▸0.5 tsp flaky sea salt (such as Maldon), for finishing

Instructions

1. 1

   1. Prepare a 7-inch round cake pan or heatproof springform pan by greasing it generously with butter and lining the bottom with parchment paper. Set aside. Pour 500ml of water into your electric pressure cooker insert and place the trivet rack inside.

2. 2

   2. Make the black sesame paste: If not using store-bought, toast raw black sesame seeds in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool completely, then blitz in a food processor for 4–6 minutes, scraping down the sides frequently, until you have a smooth, slightly oily paste resembling dark tahini. Measure out 120g.

3. 3

   3. In a large mixing bowl, whisk together the eggs and granulated sugar vigorously for 2 minutes until pale and slightly thickened. Add the orange blossom honey, orange blossom water, vanilla extract, neutral oil, and sesame oil. Whisk until fully combined.

4. 4

   4. Add the black sesame paste to the wet mixture and whisk until completely smooth and uniform — this takes about 90 seconds of determined whisking. The batter will turn a dramatic deep charcoal-grey. Embrace it.

5. 5

   5. Gradually pour in the whole milk while whisking gently. In a separate bowl, whisk together the sifted flour, baking powder, and fine sea salt. Fold the dry ingredients into the wet mixture using a spatula in three additions, mixing just until no flour streaks remain. Do not overmix.

6. 6

   6. Pour the batter into the prepared cake pan and smooth the top with an offset spatula. Cover the pan tightly with a double layer of aluminum foil, crimping the edges securely so no condensation can drip into the batter during pressure cooking.

7. 7

   7. Lower the foil-covered pan onto the trivet in the pressure cooker. Seal the lid and cook on HIGH pressure for 40 minutes. Allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.

8. 8

   8. While the cake pressure-releases, make the miso caramel: Place the 150g granulated sugar in a heavy-bottomed saucepan over medium heat. Do not stir — swirl the pan gently as the edges begin to melt. Cook until the sugar is fully melted and a deep amber caramel forms (about 8–10 minutes). Watch carefully; it goes from perfect to burnt fast.

9. 9

   9. Remove the caramel from heat and immediately whisk in the heavy cream in a slow, steady stream — it will bubble violently, which is normal and correct. Return to low heat and stir until smooth. Add the cubed butter and stir until melted and glossy.

10. 10

    10. Remove the pan from heat again and whisk in the white miso paste and orange blossom water until fully incorporated. The miso will look reluctant at first — keep whisking. Taste and season with a pinch of flaky sea salt. The caramel should taste simultaneously savory, sweet, floral, and deeply complex. If it doesn't make you pause, whisk in a tiny bit more miso.

11. 11

    11. Carefully remove the cake pan from the pressure cooker using silicone oven mitts. Remove the foil and check doneness by inserting a skewer into the center — it should come out with just a few moist crumbs. If still wet, re-cover and pressure cook for an additional 5 minutes on HIGH.

12. 12

    12. Let the cake cool in the pan for 10 minutes, then run a thin knife around the edges and invert onto a wire rack. Peel off the parchment. The top (now the bottom) will be beautifully dark and slightly domed.

13. 13

    13. To serve: slice the cake and plate each piece, then spoon the warm miso caramel generously over and around it. Drizzle with a thread of orange blossom honey, scatter whole toasted black sesame seeds on top, and finish with a few flakes of Maldon sea salt. Serve immediately while the caramel is still warm and fluid.

Variations

• ◆Ras el Hanout Spice Swirl: Stir 1 tsp ras el hanout and a pinch of ground cardamom into the cake batter before steaming, which deepens the Moroccan angle and pushes the savory-sweet tension even further.
• ◆Tahini Swap: Replace the black sesame paste with an equal weight of natural white tahini for a paler, milder cake where the miso caramel and orange blossom do most of the talking.
• ◆Vegan Adaptation: Sub the eggs with 3 flax eggs (1 tbsp ground flaxseed plus 3 tbsp water each, rested 10 minutes), swap whole milk for full-fat coconut milk, and use refined coconut oil in place of butter in the caramel. Without dairy, the sesame and miso come through even louder.