Black Sesame Lamingtons is a nice flavor twist on the traditional Lamington. Instead of dipping the cake in chocolate it’s replaced with a black sesame laced white chocolate and covered with black sesame seeds and coconut.
Happy National Lamington Day!
Yeah, I know food holidays are wack. But whatever! I have made lamingtons here before, but coated with matcha. You can read about the backstory on lamingtons in this post. For right now we are going to get into this Black Sesame Lamingtons recipe!
It’s a great way to use up stale cake, or cake you just have too much of and need a change of flavor and texture.
How To Make Black Sesame Lamingtons
These are the ingredients you will need.
4-6 Two Inch Any Shape Stale Cake (Must Be Frozen!)
1/4 Cup White Chocolate
1 Tablespoon Black Sesame Paste
1 Tablespoon Coconut Oil
2 Tablespoons Black Sesame Milk
1 Cup Desiccated Coconut
1/4 Cup Black Sesame Seeds
Melt the chocolate, paste, coconut oil and milk in a sauce pan. Turn the heat to low and stir until nice and smooth. About 5 minutes.
In a shallow bowl mix together the desiccated coconut and black sesame seeds.
Put a wire rack on a sheet pan covered with parchment paper.
Take the cake out of the freezer and dip it into the black sesame chocolate mixture.
Coat the cake all over. Then dip it into the desiccated coconut/black sesame seed mixture.
Place on the wire rack to set.
How To Serve and Store the Lamingtons
I actually like mine cold so after all the cakes are all dipped and coated I put them in the refrigerator to set for about 30 minutes. These actually don’t last long, but if you do have some left over you can keep in the fridge for 3 days.
More Yummy Black Sesame Recipes To Make
Black Sesame Banana Bread with Cassava Flour
Black Sesame Cherry Galette
Black Sesame Butter Mochi
How to Make Black Sesame Lamingtons
Black Sesame Lamingtons is a nice flavor twist on the traditional Lamington. Instead of dipping the cake in chocolate it’s replaced with a black sesame laced white chocolate and covered with black sesame seeds and coconut.
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Course: Dessert
Cuisine: Australian, Japanese
Servings: 6 Portions
Melt the chocolate, paste, coconut oil and milk in a sauce pan. Turn the heat to low and stir until nice and smooth. About 5 minutes.
In a shallow bowl mix together the desiccated coconut and black sesame seeds.
Put a wire rack on a sheet pan covered with parchment paper.
Take the cake out of the freezer and dip it into the black sesame chocolate mixture. Coat the cake all over. Then dip it into the desiccated coconut/black sesame seed mixture.
Place on the wire rack to set.
Leave to chill in the refrigerator for 30 minutes.
Use any stale vanilla cake you have. If you do decide to make a vanilla cake from scratch, freeze the cake first before dipping. Less crumbs, less mess!
I used Black Sesame Milk from Three Trees Organics, but you can use any milk to thin out the white chocolate mixture. For more Black Sesame inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make these Black Sesame Lamingtons I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.