Pair with
Jack Rabbit White Zinfandel, a light rosé, great with desserts
Mini Lamington Cakes
Desserts
Food
The Australian sweet treat smothered in coconut and chocolate
36 Servings
Ingredients
3 large eggs, beaten
150g caster sugar
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
250g butter, melted and cooled
250g butter
125ml semi-skimmed milk
35g cocoa powder, sifted
215g icing sugar, sifted
150g desiccated coconut
Method
- Preheat the oven to 170°C. Line a deep 25cm x 35cm baking tray or half gastronome tray with baking paper.
- In a kitchen mixer, whisk the eggs, sugar and vanilla until pale and creamy. Sift in the flour and baking powder and gently fold until combined. Gradually fold in the melted butter.
- Pour into the lined tray and bake for 20-25 mins until a skewer comes out clean. Allow to cool. Cut the cake into 36 small square pieces.
- Melt the butter in a small pan and stir in the milk. Gradually whisk in the sifted cocoa powder until it is fully dissolved. Then whisk in the sifted icing sugar until combined.
- Remove from the heat and keep warm. Place the desiccated coconut onto a large plate.
- Dip the lamington sponges in the chocolate glaze and then roll in the desiccated coconut. Place onto a wire rack to set. Repeat the process until all the sponges are coated.
