RECIPE: Black Sesame Pound Cake with Raspberry Compote

Deliciously rich and indulgent food, moody decor and absolute drama. This Halloween dessert is less Halloweentown and more Interview with the Vampire. Not a crescent-dough-wrapped mummy hot dog in sight.

BLACK SESAME POUND CAKE WITH RASPBERRY COMPOTE AND CINNAMON WHIPPED CREAM

Raspberry Compote

2 cups raspberries, fresh or frozen

2 tablespoons granulated sugar

½ tablespoon lemon juice

2 tablespoons water (omit if using frozen berries)

Add raspberries, sugar, lemon juice and water to a small pot. Stir and bring to a boil.

Allow the mixture to boil for about 5 minutes, stirring often.

Reduce heat to low and let it simmer and thicken for about 10 minutes. It will thicken further as it cools. This compote can be made in advance and frozen. Defrost in the fridge overnight before using.

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Cinnamon Whipped Cream

1 cup heavy cream or whipping cream

1 tablespoon powdered sugar Splash of vanilla

¾ teaspoon cinnamon

Beat heavy cream and powdered sugar until soft peaks form.

Add the vanilla and cinnamon and mix on low until just incorporated.

This recipe makes about 1½ cups of cinnamon whipped cream, and is best enjoyed the day it is made.

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Black Sesame Pound Cake

3 cups flour

½ teaspoon salt

¼ teaspoon baking soda

1 cup unsalted butter, softened

3 cups granulated sugar

6 eggs

2 teaspoon vanilla

¾ cup full-fat sour cream

¼ cup black sesame paste

Preheat oven to 350°F.

Sift together flour, salt and baking soda. Set aside.

With an electric mixer, cream butter and sugar on low for about 5 minutes, until light and fluffy.

Add eggs 1 at a time, mixing well in between.

After the last egg is added, mix for 10 minutes.

Add vanilla

Combine sour cream and black sesame paste.

With mixer on low, alternately add the flour mix and sesame paste mix.

Grease and flour a 12-cup Bundt pan.

Pour the batter into the Bundt pan and bake for 1 hour. Start checking around 45 minutes, as you may want to cover the top with foil if it is browning too fast.