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.
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.
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.
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.
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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.
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