Subscribe to Win!

RECIPE: Lamingtons


Our first foreigners to Australian shores in almost two years were greeted with Vegemite and flat whites. But where were the lamingtons?

 

There’s nothing better than near choking on sponge and coconut to feel truly ‘Strayan. Except maybe burning your tongue on a really hot meat pie. 

 

 

INGREDIENTS

SPONGE CAKE BASE 

300g sugar

345g butter – room temp

275g plain flour

12g baking powder

3 whole eggs – room temperature

1 egg yolk

190ml milk

1 vanilla pod, seeds scraped

 

CREAM CHEESE FILLING

180g butter – room temperature

150g icing sugar

400g cream cheese – room temperature

 

CHOCOLATE GLAZE

100ml warm milk

100g 54% dark chocolate

30g cocoa powder

 

RASPBERRY JAM

1kg mixed frozen raspberries or fresh raspberries

600g sugar

2 orange (peel only)

12g citrus pectin

 

DECORATE 

Toasted coconut

 

METHOD

SPONGE CAKE 

  1. Cream the butter and sugar until pale and creamy with whisk or attachment in stand mixer
  2. Add eggs one by one
  3. Slowly pour in milk and vanilla seeds
  4. Mix with the dry ingredients
  5. Pour batter into round cake tin lined with baking paper
  6. Bake at 180 for 35 minutes until the skewer comes out clean
  7. Once chilled, cut the cake across ways into three equal size circles

 

CREAM CHEESE FILLING

Cream the butter and icing sugar till pale, add room temp cream cheese and keep whipping till nice and smooth

 

CHOCOLATE GLAZE 

Melt all ingredients together in a heat proof bowl over a pot of simmering water.

 

RASPBERRY JAM 

  1. Cook berries with sugar and orange peel until soft
  2. Add citrus pectin and continue to cook for another 5 minutes. Jam will need to boil to activate the pectin
  3. Chill in refrigerator

 

ASSEMBLING

  1. Start with 1 sponge circle
  2. Soak with 1/4 chocolate glaze
  3. Spread 1/3 cream cheese frosting
  4. Spread an equal amount of raspberry jam on top of frosting
  5. Repeat the above steps until the 3 tiers are complete
  6. Pour the last 1/4 of chocolate glaze over the top of the cake
  7. Garnish with toasted shredded coconut and fresh raspberries
  8. Chill until ready to serve

 

This recipe is courtesy of The Prince Hotel.

 

Click here to read the latest issue of traveltalk Click here to read the latest issue of traveltalk
Published: 21 February 2022

comments powered by Disqus