Rwandan Sweet Sorghum Cake with Honey and Sesame

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A fragrant Rwandan-style cake built on stone-ground sorghum flour, ripe bananas, and warm East African spices. Finished with a glossy honey-lemon glaze and toasted sesame seeds, it pairs naturally with spiced Rwandan tea for an afternoon treat.

Nutrition Facts

Per serving (estimated)

• 405 kcalCalories
• 13 gFat
• 6 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 26 gSugar
• 7 gProtein
• 210 mgSodium
• 295 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 4 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the cake batter

• 2 cups finely ground sorghum flour
• 1 cup all-purpose flour
• 1 cup full-fat coconut milk, well shaken
• 1/2 cup raw honey
• 2 ripe medium bananas, mashed
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 tsp baking powder

For the spice blend

• 1 1/2 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp fine sea salt

For the honey-sesame glaze

• 1/4 cup raw honey
• 2 tbsp fresh water
• 1 tbsp fresh lemon juice
• 3 tbsp toasted sesame seeds
• 1 tbsp roasted peanuts, finely chopped

Directions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly dust the sides with sorghum flour.
2. In a large bowl, whisk together the sorghum flour, all-purpose flour, baking powder, cardamom, cinnamon, ginger, and salt until evenly combined.
3. In a separate bowl, beat the eggs with the honey for about 2 minutes until pale and slightly thickened. Whisk in the mashed bananas and melted butter until smooth, then pour in the coconut milk and stir to combine.
4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix, the batter should look softly lumpy.
5. Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for 32 to 38 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean.
6. While the cake bakes, make the glaze: combine the honey, water, and lemon juice in a small saucepan over medium heat. Simmer gently for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon, then remove from the heat.
7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack set over a sheet pan. While still warm, brush the honey glaze generously over the top and sides so it soaks into the crumb.
8. Immediately sprinkle the toasted sesame seeds and chopped peanuts over the glaze, pressing them lightly so they adhere. Allow the cake to cool completely, about 30 minutes, so the glaze sets.
9. Slice into 8 wedges and serve slightly warm or at room temperature, ideally alongside a cup of Rwandan spiced tea.
10. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container.

Cook’s Notes

• Sift the sorghum flour before measuring to remove any coarse bran bits and keep the crumb tender.
• For a deeper, almost molasses-like flavor, swap the honey for dark brown sugar and add 2 tablespoons of milk to balance the moisture.
• Stone-ground Rwandan sorghum is slightly coarser than Western flour, so expect a denser, more rustic texture than a standard butter cake.
• Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant; this step is essential for nutty depth.
• Add 1/3 cup roasted, unsalted peanuts to the batter for extra protein and a pleasant crunch in every bite.

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