8 oz (225 g) margarine
1 2/3 cup (13 oz) 375 g caster sugar (superfine granulated)
5 eggs, beaten
1 tsp vanilla essence
2 1/4 cups (8 oz) 225 g plain flour, sifted
pinch salt 3 tbsp sesame seeds
1 2/3 cup (13 oz) 375 g caster sugar (superfine granulated)
5 eggs, beaten
1 tsp vanilla essence
2 1/4 cups (8 oz) 225 g plain flour, sifted
pinch salt 3 tbsp sesame seeds
method
1. Preheat the oven to 325°F (170°C) gas mark 3.
2. Lightly grease and flour an 8 inch (20 cm) round cake tin.
3. Cream the margarine and sugar in a bowl until fluffy.
4. Gradually beat in the eggs, adding 2 tbsp of flour with the last egg.
5. Mix in the vanilla essence, flour and salt and 2 tbsp of the sesame seeds.
6. Mix thoroughly until well blended.
7. Transfer the mixture to the prepared cake tin and level the surface.
8. Sprinkle the remaining sesame seeds on top.
9. Bake in the oven for 1 1/2 - 2 hours until a skewer inserted in the middle of the cake comes out clean.
10. Turn out onto a wire tray to cool
2. Lightly grease and flour an 8 inch (20 cm) round cake tin.
3. Cream the margarine and sugar in a bowl until fluffy.
4. Gradually beat in the eggs, adding 2 tbsp of flour with the last egg.
5. Mix in the vanilla essence, flour and salt and 2 tbsp of the sesame seeds.
6. Mix thoroughly until well blended.
7. Transfer the mixture to the prepared cake tin and level the surface.
8. Sprinkle the remaining sesame seeds on top.
9. Bake in the oven for 1 1/2 - 2 hours until a skewer inserted in the middle of the cake comes out clean.
10. Turn out onto a wire tray to cool
serving amount
serves 8
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