This black sesame rice cake is basically edible silk

Mother cake makes a rare outing in custom glutinous rice flour and a black sesame streak so precise it looks CGI'd, no surprises here, since it's basically wearing a mortar-and-pestle facial.

Eric Kim has been doing some of the most tasteful Korean-American desserts without any compromise on the chewy factor, so we could not not-eat this one. Thank god, we finally got a bake that erases the memory of every dry, sad Bundt that came before it. Oh, and songpyeon is here too, watching from the family tree.

What you'll need (makes one 8-inch cake)

• 2 large eggs
• 1 cup sugar
• ¼ cup honey
• ¾ teaspoon coarse kosher salt
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter, melted
• ½ teaspoon toasted sesame oil
• 4 tablespoons toasted black sesame seeds, split
• 1 teaspoon baking powder
• 8 ounces glutinous rice flour (mochiko / sweet rice flour)
• Powdered sugar, to finish
• Cooking spray, for the pan

Also Read: The cookbooks worth the counter space of all time 

How to make it

• Preheat the oven to 350°F and grease an 8-inch round cake pan.
• Beat the eggs, sugar, honey and salt together until the mixture turns pale and airy, about a minute or two. Stir in the milk, vanilla, melted butter and sesame oil.
• Grind 2 tablespoons of the black sesame seeds to a coarse powder using a mortar and pestle or spice grinder, you'll know it's ready when it smells intensely nutty. Fold this powder into the batter along with the remaining whole seeds, the baking powder and the rice flour. Mix until smooth and pour into the prepared pan.
• Bake for 50 to 60 minutes, until the top browns and develops a few cracks (that's exactly what you want). A toothpick or chopstick poked into the center should come out clean.
• Let the cake rest in its pan for about 5 minutes, then transfer it to a wire rack to cool fully. Dust with powdered sugar before slicing. It keeps well at room temperature, sealed, for up to 5 days.