BLACK SESAME POUND CAKE

This cake may look not nice,but it melts in the mouth. I use black sesame seed toasted and grind into fine powder substitute for the black sesame paste or neri goma japanese brand.

150g unsalted butter
175g cake flour , sifted
3/4tsp baking powder
170g sugar
1/4tsp salt
3 eggs
120ml milk
1tsp vanilla extract
31/2tbsp black sesame paste

1.Preheat oven to 180'c.Grease and flour a 23-cm ring mould or chiffon cake tin
2.Let butter stand at room temperature for 15 minutes or unit soft but not oily.Sift flour and baking powder into a bowl and stir in sugar and salt.Beat eggs,milk and vanilla together an another bowl.
3.add butter,sesame paste and half of egg mixture to flour mixture and beat with a cake mixer on low speed just until no large'islands'of flour are left.Increase speed to medium and beat 30 seconds.Add remaining egg mixture in two batches,beating for 15 seconds after each addition.Beat 20 seconds more
 4.Pour batter into prepared tin and bake for 30-35 minutes.or until an inserted toothpick emerges moist but clean.Cool cake on a rack for 15 minutes.then unmounted and let cool.

Variation:Mix up two batches of batter,one with black sesame paste, the other(with tahini sesame paste).Marble them together in a deep 25-cm ring mould and bake for 45 minutes.