Bored of baking banana bread in quarantine yet? Impress your family and friends with Black Sesame Madeleines instead- a nutty twist to these petite sponge cakes!

Black sesame seeds are a familiar asian flavour, used commonly in local bakeries and buns or sprinkled over dishes to up the level of finesse in your plating. They have a slightly stronger, nuttier flavour and are a delicious way to add more antioxidants, iron, and fibre to your diet for a better heart and digestive health! Our Black Sesame Almond Butter used here features lightly roasted almonds and black sesame stone-ground into a rich flavourful butter. Sweetened only with organic molasses, it contains zero palm oil and no salt - just pure goodness!

Incorporate it into this classic recipe by fellow grazer Agnes Loh (@itakeomelas), and you've got yourself a wholesome and yummy afternoon tea-time snack for the family (or just for yourself). Try it below:

Black Sesame Madeleines 

(@itakeomelas)

Ingredients

10-12 tsp Amazin' Graze Black Sesame Almond Butter

1 Egg

1/4 cup Brown/White Sugar*

1/4 tsp Salt

1 tsp Vanilla Extract

1/3 cup + extra All-Purpose Flour

1/4 tsp Baking Powder

2/3 tbsp Sesame oil

4 tbsp Butter (melted) or 3 tbsp Oil

1/8 cup Black Sesame Seeds

Method

1. Grease madeleine pan and sift AP flour over it generously to prevent the madeleines from sticking. Set pan aside.

2. Combine the egg, sugar and salt using a whisk or hand mixer at high speed until mixture is frothy.

3. Add vanilla and whisk.

4. Fold in AP flour and baking powder gently in small batches until just combined.

5. Add in butter/ oil and sesame oil and fold.

6. Fold in black sesame seeds and chill batter in the fridge for a least an hour.

7. Pour batter in a piping bag for easier preparation if desired and fill each mould 1/3 full.

8. Add 1 tsp of Black Sesame Almond Butter (feel free to add more if you like).

9. Fill the mold 3/4 full with batter, ensuring that it covers the Black Sesame Almond Butter.

10. Tap the pan to release any air bubbles.

11. Bake in preheated oven at 170ºc for 10 minutes.

12. Let it cool before removing from mould.

 

 

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