By using ganache instead of the traditional icing, this dessert is perfect for even those who don’t have a big sweet tooth!
An Asian and ‘kawaii’ take on the classic lamington with bitter matcha, tangy raspberry jam and fragrant black sesame cream. #BringBackTheClassics
- 2 eggs, at room temperature
- 90 g caster sugar
- 100 g (⅔ cup) plain flour
- ½ tsp baking powder
- 60 g salted butter, melted
- 200 g (2¼ cups) dessicated coconut
- 85 g (¼ cup) raspberry jam
- 100 g white chocolate melts
- 150 ml thickened cream
- 1 tbsp matcha powder, or to taste
Black sesame cream
- 300 ml thickened cream
- 1 tbsp icing sugar
- 2 tbsp black sesame powder (see Notes)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 30 mins
1. Preheat the oven to 180℃.
2. Line the base and sides of an 18 cm square cake tin with baking paper.
3. Using a stand mixer fitted with a whisk attachment, beat the eggs and 30 g sugar until foamy. Add the remaining sugar, in 2 batches and whisk for 5-6 minutes or until thick and pale. If you lift the beaters, the batter should leave a trail for about 3 seconds.
4. Sift in the flour and baking powder into the egg mixture in 2 batches, folding in with a spatula until streaks of dry ingredients can’t be seen. Fold in melted butter until just combined. Pour the mixture into the lined tin in a slow and steady stream and drop the cake tin a few times to get rid of air bubbles.
5. Bake for 20 minutes or until skewer comes out clean. Place on a wire rack to cool completely. Remove the baking paper and use a serrated knife to cut into 9 equal pieces.
6. Meanwhile, for the matcha ganache, place the chocolate in a heatproof bowl. Heat the cream until just at boiling point, then pour over the chocolate and stand for 1 minute. Sift in the matcha powder and whisk well to remove any lumps. Stand until cooled to room temperature.
7. For the black sesame cream, beat 250 ml (1 cup) of the cream while gradually adding the icing sugar until it begins to thicken. Combine the remaining 50 ml cream in a small bowl with the black sesame powder until well combined. Add to the whipped cream and beat until stiff peaks form, then transfer to a piping bag fitted with a star tip.
8. Cut the lamington cake in half lengthwise and pipe the black sesame cream on one of the halves. Dollop on some raspberry jam and close like a sandwich, pressing tightly to ensure the filling is secure.
9. To finish, place the desiccated coconut in a shallow bowl. Roll the filled sponge cake squares in the cooled matcha ganache, then toss to coat in the desiccated coconut.
10. Place on a baking paper-lined tray and refrigerate for 30 minutes or until the ganache has set.
•For a stronger matcha flavour and colour, add 1 tsp of matcha powder to the desiccated coconut before assembling.
•To decorate, melt a little extra white chocolate and add a drop or two of pink food colouring and place in a small piping bag. Use a little to ‘glue’ on white chocolate melts for the eyes and a little more to draw the cheeks. Use melted dark chocolate to draw the eyes and mouth. Refrigerate until the chocolate is set.
•You can find black sesame seed powder at select grocers, health food stores, or online. If you can’t find it, simply grind whole black sesame seeds in a spice grinder or mortar and pestle.
Lead illustration by Billie Justice Thomson.