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Lime Sesame Seed Cake without Bacon

April 13, 2011
Have you seen this?

The Denny’s “Maple Bacon Sundae”

Umm….Yeah. Do you think concoctions like this could have anything to do with the little obesity problem North Americans are facing? Check out the nutrition stats on this baby.

810 calories, 40 g fat, 97 g carbohydrates, 16 g protein, 0 g fiber, 460 mg sodium

Shame on you Denny’s.

Jojo asked me to make lemon poppy-seed cake because her friend was sleeping over.  Problem was, I had no lemons or poppy seeds.

I did however have a basket full of limes and left over sesame seeds from home-made tahini…..   Why not?

Lime Sesame Seed Cake


1 cup all-purpose flour
2 cups whole wheat flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2 cups white sugar
3 eggs
1/2 cup lime juice
3/4 cup plain yogurt
3 tablespoons lime zest
1/2 cup sesame seeds
another 1/4 cup sesame seeds for sprinkling on top of cake

In a small bowl combine yogurt along with the lime juice and it’s zest.   Set aside.

In a bowl or electric mixer, beat the butter and sugar until creamy.  Add the eggs and beat again.

In another bowl add all dry ingredients including 1/2 cup sesame seeds and stir.    Alternate adding yogurt to the sugar mixture, mix well and then add flour mixture until all ingredients are combined.

Pour into a parchment lined baking pan, bundt pan, cake or muffin tins.   Sprinkle with remaining 1/4 cup of sesame seeds and bake at 350 F until centre is firm.

Slice and let cool.   You could make this even more tangy by juicing another 1/4 cup of lime juice and microwaving it with 2 tbsp of sugar and pouring that over the warm cake.      This passed  the amount of time it takes to get eaten test.  The entire cake…..1.5 days.

And, I didn’t have to put bacon in it.

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