“I IMPROVISED with sesame seeds and ground almonds, only to discover how delicious these nutty additions are,” says cookery writer Rachel Khoo.
“The berries lend a bit of tartness, which balances the sweetness from the white chocolate and makes for a pretty in pink peak.”
100g golden caster sugar
½ tsp fine sea salt
Zest of 1 lemon
200g desiccated coconut
150g sesame seeds
50g ground almonds
3 medium eggs
350g white chocolate
125g lingonberries or redcurrants
Preheat the oven to 200C/fan 180C/gas 6.
Put the sugar, salt, lemon zest and butter into a saucepan and melt over a medium heat. Set aside.
Pour the coconut on to a large tray lined with baking paper and place in the oven for five minutes, or until fairly well-toasted. Keep a close watch, and stir the coconut occasionally to toast it evenly.
When the coconut is ready, take out of the oven and pour into a large bowl with the sesame seeds and ground almonds. Mix together, then pour in the melted butter and mix again. Add the eggs, then stir together until everything is well-combined. Leave to cool slightly.
Line a baking tray with baking paper. Form the mixture into 20 small pyramids (about 4cm high and 5cm in diameter) and set on the lined tray. Place in the oven and bake for 20-25 minutes, or until slightly golden on the peaks and firm to the touch.
Remove from the oven and leave to cool on a wire rack while melting the chocolate. Break up the chocolate and put into a small heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Leave to melt, stirring occasionally. Once the chocolate has melted, dip the cakes into it and top each one with three to four berries of your choice.
Recipe from The Little Swedish Kitchen by Rachel Khoo, £20.