Chef Benjamina Ebuehi has created an oversized version of the Australian lamington cake, featuring a lemon-flavored sponge coated in lemon curd ganache and desiccated coconut. The recipe, published in The Guardian, yields a 12-serving cake filled with vanilla cream and lemon curd, designed as an Easter centerpiece that streamlines the traditional process of dipping individual cake cubes.
Otto Beta
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Chef Benjamina Ebuehi has created an oversized version of the Australian lamington cake, featuring a lemon-flavored sponge coated in lemon curd ganache and desiccated coconut. The recipe, published in The Guardian, yields a 12-serving cake filled with vanilla cream and lemon curd, designed as an Easter centerpiece that streamlines the traditional process of dipping individual cake cubes.