Miso Pumpkin Mini Cakes with Kahlúa Tahini Sauce
May sound a bit too dramatic, but the whole flavor combo works! These dainty little cakes with an umami spark from the Shiro Miso in the Genoise Sponge and the delicious boozy kick from the Kahlua in the rich Tahini Sauce are very easy to put together. A true delight for all my fellow sesame lovers.
*If you don’t have mini Bundt pans then mini muffin or madeleine pans are perfect. Additionally, these can be refrigerated in an air-tight container upto 3 days - just bring it to room temperature before serving.
Makes 10-12 Mini Cakes
WET ingredients
70g Unsalted Butter, melted
36g Pumpkin Purée
16g White Miso Paste
2 large Eggs (100g)
36g Granulated Sugar
25g Maple Syrup
1 tsp Vanilla Bean Paste or Extract
1/2 tbsp Orange Zest
Dry ingredients
85g Plain Flour
11g Cornstarch
3/4 tsp Baking Powder
Scant 1/2 tsp Ground Turmeric
1-2g Ground Cardamom (up to taste)
Kahlúa Sauce
40g Tahini (the tahini I used is quite thick so increase the quantity if your’s is runnier)
75g Maple Syrup
8g Dutch Processed or Black Cocoa Powder
2g Instant Espresso Powder or Instant Coffee Powder
1 tsp Vanilla Extract
3 tbsp Kahlúa Or Coffee Liquer (more to adjust the consistency)
In a saucepan, melt 100g granulated sugar with 2 tbsp water until it turns amber colored caramel. Now add 1 tsp Pure Vanilla Extract, 27g of roasted sesame seeds (both black & white) & 1g sea salt - stir until well combined. Spread this mixture evenly on a silicone mat, let it set for 15-20 mins. Break into different shapes & keep it ready to use in desserts or as candy snacks
ADD Roasted Sesame seeds or Crushed Sesame Brittle for garnish
Directions
Sift and whisk all dry ingredients in a bowl. Keep it aside. Whisk melted butter, miso and pumpkin purée and keep it aside.
Pre-heat oven to 375F. In a large bowl, whisk eggs, zest and sugar vigorously for 5 mins or until it begins to start turning pale & frothy. Add maple syrup and vanilla and continue whisking until it reaches ribbon stage or very frothy.
Now fold 1/3 dry ingredients mixture into the large bowl with beaten eggs mixture. Once fully incorporated, add 1/3 pumpkin Miso butter and continue folding until everything is homogenous. Continue this alternate dry and wet additions twice until a well mixed (with no dry floury spots) batter is achieved.
Grease a 12 hole mini Bundt or cake pan with cooking spray or melted butter. Fill each hole 2/3 level and bake in the middle rack for 10 mins. Let it cool in the pan for 8 mins then invert to release the cakes. Let them cool completely.
Whisk all sauce ingredients until thick, glossy and smooth. We are looking for a thick drip glaze - so based on the quality of Tahini, Maple Syrup and Liquer please adjust the quantities to achieve the desired consistency. While the cakes are on cooling rack, put a baking sheet or parchment underneath. Generously drizzle about 2 tsp sauce on top of each cake, let it drip and set for 5 mins or so. Finish with roasted sesame seeds or blitz the optional sesame brittle to resemble praline and sprinkle on top.