Sesame cake with chocolate and almonds

Cupcake for tea - probably the simplest thing you can cook. We will add pieces of dark chocolate, sesame paste and almonds to the cupcake dough on kefir - and plain dessert pastries will sparkle with new colors. A pronounced sesame flavor with a touch of almonds and an interesting chocolate tint - this cake is definitely worthy of attention.

Ingredients

• Kefir - 130 ml
• Sesame - 60 g
• Sunflower oil - 80 ml
• Eggs - 2 pcs.
• Sugar - 130 g
• Flour - 150 g (1 cup with a capacity of 250 ml)
• Baking powder - 1 teaspoon
• Soda - 0.5 tsp
• Chocolate black - 40 g
• Almonds - 40 g
• Almond flakes - 15 g
• For decoration (optional):
• White chocolate (or powdered sugar) - to taste

Directions

1. Heat a dry frying pan and add the sesame seeds. Stirring constantly, fry the sesame seeds for 2-3 minutes over medium heat.
2. The sesame seeds should darken and give off a strong pleasant nutty flavor.
3. Pour the sesame seeds from the pan into a suitable container and leave to cool.
4. Turn on the oven to preheat to 180 degrees.
5. Pour the cooled sesame seeds into a coffee grinder (or a blender, or a food processor).
6. Grind the seeds until the oil is released (depending on the power of the machine, this may take from 20 seconds to several minutes). Periodically stop the process and separate the sesame seeds from the walls.
7. Grind almonds with a blender, coffee grinder or fine grater.
8. Cut dark chocolate into small cubes.
9. In a deep bowl, combine kefir, vegetable oil, eggs and sugar. Mix everything with a whisk.
10. Add flour, baking powder, baking soda, chopped almonds and sesame paste. Mix everything with a whisk until smooth.
11. Add chocolate pieces and stir in the dough.
12. Line a cake tin with parchment paper (optional if using silicone or teflon).
13. Put the dough into the form. Sprinkle the top of the cake with almond flakes.
14. Bake the cake at 180 degrees for 40 minutes, until golden brown. Check readiness with a match (after piercing the cake, the match should remain dry).
15. Cool cake in pan.
16. Remove the cooled sesame cake with chocolate and almonds from the mold and place on a serving dish.
17. You can simply sprinkle the cake with powdered sugar, or you can decorate with white chocolate. To do this, dip the chocolate in a bag into hot water and melt it there. Cut off the corner of the bag by 2-3 mm and paint the cupcake by squeezing the chocolate through the hole.
18. Delicious, simple and unbanal - highly recommended!