Friday, February 04, 2011

Black Sesame White Chocolate Lamingtons

Summer has hit Sydney. HARD.  Baking, Hell! Cooking has been the last thing on my mind ever since the furnace/apartment has been in 30+ degree heat.  But last night the restraint broke.  I had to bake these, which have been on my mind for a month!  My friends have been talking about Black Swan the Movie (not the dip) ,  while I've been thinking about something far better.... Black Sesame!


I love black sesame, the fragrance is unreal!  Rich, nutty, roast, earthy, with a hint of that sesame oil aroma. and what you smell is what you taste too (minus oil :P)   If your a fan of peanut butter, black sesame is a good flavour for you to try out.

And coconut! Another of my favourite nuts, or is it a fruit? Hrm. Anyway a good combo!  So lets get baking!
First a Lamington Recipe. :D

I  tried 2 sponge recipes; a whisked sponge and a butter sponge cake recipe. The butter sponge made a softer cake, gorgeous to munch on as a tea cake, but the whisked sponge was firmer which is needed for lamingtons. 

Whisked Sponge
3 eggs
1/2 cup caster sugar
1 cup SR Flour 
2 tbs black sesame flour
2 tbs boiling water
1 tsp melted butter
Method.
Bang eggs and sugar in mixer, beat until fluffy and leaves trail.  Sift Flour and black sesame.  Boil water, add to butter, stir to melt.  Then.  Fold flour into egg mix bit by bit, add water mix in between flour folds.  Pour into lined lamington tin. bake for approx 20mins at 190*C. cool in tin then on rack.

Butter Sponge
2 eggs
125g Butter
1/2 cup caster sugar
1 cup SR Flour
2 tbs black sesame flour
1 tbs boiling water

Bang butter and sugar in mixer, beat until light in colour and "fluffy", (never got that)  Sift Flour and black sesame, set aside.  Boil water, measure out.  Add an egg to the mixer, beat well.  add a tablespoon of the sifted flour, the boiling water, and another egg, beat well. Then fold the rest of the flour in bit by bit, until well combined.  Pour into lined lamington tin. bake for approx 20mins at 190*C. cool in tin then on rack.

White Chocolate Coating
Melted white chocolate
Coconut flakes

Cut the cake into cubes, rectangles roughly 5cm-ish?  What you want is a size that fits in your fingers or tea plate that leaves you with a dainty impression, not one of  Uncle Piggy.

Then double pan - melt the white chocolate, until its runny, dip cubes of the cake in,. use 2 forks to turn the cake around.  Take it out and roll on a plate of coconut flakes, press flakes around it, then put on a lined tray to set, chill if required.

Serve on the day, or it will keep in an airtight for 2-3 days?  who knows.  I would contemplate double tipping!  So I can have more coconut and chocolate! hehehe.

Post: if you dont like black sesame, you can always omit and add vanilla extract (after creaming egg/sugar or butter eggs) 

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