A treat that hides a secret: It might look like a lamington, but this dessert is something entirely different

  • A Sydney bakery has created a mysterious treat that is not what it seems
  • The dessert looks like a lamington, one of Australia's best-loved cakes
  • But beneath its chocolate and coconut coating is a cube-shaped croissantA Sydney bakery has created a mysterious treat that is not what it seems at first glance.

    The dessert looks like a lamington, one of Australia's best-loved cakes, but beneath its chocolate and desiccated coconut coating is a carefully crafted cube-shaped croissant.

    The two-in-one sweet, which is filled with dark chocolate ganache and strawberry rose jam, is the latest creation from Banksia Bakehouse, a boutique cafe in Sydney CBD known for its rotating monthly menu of experimental desserts. 

    This looks like a lamington, but it inside is something very different

    This looks like a lamington, but it inside is something very different

    Beneath its chocolate and desiccated coconut coating is a carefully crafted cube-shaped croissant, oozing with dark chocolate ganache and strawberry rose jam

    Beneath its chocolate and desiccated coconut coating is a carefully crafted cube-shaped croissant, oozing with dark chocolate ganache and strawberry rose jam

    The bakery, which is open from 7:30am to 4:30pm from Monday to Friday, chose the lamington cube and a classic croissant stuffed with peaches and cream as its standouts for March.The cubes, which took several months to perfect, were created to celebrate the 120th anniversary of the first-ever lamington, believed to have been invented by French chef Armand Galland for the Queensland Governor, Lord Lamington. 

    'We use the same technique as we used to make our other croissants, but this one is cut into different shapes with thicker layers,' Banksia baker Chris Sheldrick said.

    'What better way to pay homage to both the French creator and the cake's namesake than with a fusion-style French croissant and an Aussie lamington.'

    Mr Sheldrick said the bakery had initially planned to save the cube croissant for when international travellers returned to Australia, but ploughed ahead with the release as borders look set to be shut for the foreseeable future. The cubes (pictured), which took several months to perfect, were created to celebrate the 120th anniversary of the first-ever lamington

    The cubes (pictured), which took several months to perfect, were created to celebrate the 120th anniversary of the first-ever lamington

    Fans have been raving about the cubes since photos were uploaded to social media earlier this month.

    'Now that's how lamingtons should be all the time!' one man declared.

    In February, the specials were cruffins, a modern fusion of the croissant and muffin.

    Flavours including Lotus Biscoff, pistachio and raspberry and peanut butter and jelly drew glowing reviews online.

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