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.
Servings: 6 Portions
Ingredients
- 4-6 Two Inch Any Shape Stale Cake Must Be Frozen!
- ¼ Cup White Chocolate
- 1 Tablespoon Black Sesame Paste
- 1 Tablespoon Coconut Oil
- 2 Tablespoons Black Sesame Milk
- 1 Cup Desiccated Coconut
- ¼ Cup Black Sesame Seeds
Instructions
- 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.
Notes
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.