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These green treats are like cookies, but they’re soft. Hence, St. Pat’s Green Sesame Cakes. Make these cakes ahead (you can freeze them). On March 17th, simply bring them to room temperature and serve. Happy St. Patrick’s Day!
Prep time: 20-25 minutes
Bake time: 12-14 minutes
Makes: 18 – 20 cakes
Ingredients:
1-1/2 cups unbleached, all-purpose flour
1/3 cup unbleached or regular granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons cold, unsalted butter (NOT AT ROOM TEMPERATURE)
2 large eggs
1/3 cup milk (whole or 2% milk fat)
1/2 teaspoon vanilla extract
40 drops green food coloring
3/4 cup to 1 cup raw sesame seeds (not roasted)
Preparing the Green Dough:
1. Combine dry ingredients (four, sugar, baking powder and salt) in a bowl by stirring them with a spoon; set aside.
2. Cut the cold butter into five squares and scatter over dry ingredients.
3. Using a pastry cutter, blend or “cut” the butter into the dry ingredients in bowl until butter granules are the size of peas. Set aside.
4. Meanwhile, in a 2-cup bowl, mix together the eggs, milk, vanilla and green food coloring.
5. Pour the green liquid over top of flour/butter granule mixture.
6. With pastry cutter, gently blend in the wet ingredients until a green dough has formed. It will be sticky.
7. Lightly flour a wood surface; transfer the dough to the floured surface and give it a roll until it is lightly coated.
8. Preheat oven to 350°F and line two 18 in. X 12 in. baking sheets with parchment paper; set aside.
9. Set the sesame seeds in an 8-inch bowl with low edges (you’ll need room to roll the dough balls in sesame seeds).
Shaping the Cakes:
1. Prepare a small bowl with cold water and set on working surface.
2. Wet your hands and pull a one-inch piece of dough from large mass.
3. Shape it into a one-inch ball and roll it in the sesame seeds set in bowl.
4. Place dough ball on a baking sheet and slightly flatten it to make a thick circle.
5. Repeat, placing the dough balls two (2) inches apart on baking sheets until both sheets are full.
Bake the Cakes:
1. Place one baking sheet with raw cakes on top rack in oven and place the second sheet on bottom rack in oven; bake for about 7 minutes.
2. After 7 minutes, invert top and bottom baking sheets.
3. Bake the cakes for an additional 5 to 7 minutes or until bottoms of cakes are light golden brown and tops feel firm.
4. After cakes have cooled completely, using a spatula, transfer them to a serving platter. The cakes can also be stored in an airtight container in refrigerator up to two weeks.
FOR MAKING AHEAD AND FREEZING – store cakes in double Ziploc freezer bags up to two months.
TO THAW – SET CAKES ON A PLATTER TWO (2) HOURS BEFORE SERVING.
Text & Photograph ©2023 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute and is a member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
