Last updated on Jan 13th, 2021 at 02:31 pm

Recipe for delicious Lamingtons with filled with clementine marmalade and covered in chocolate icing

Ingredients

Sponge:
190 ml (¾ C) milk
1 x clementine, peel grated and flesh juiced
250 g butter, softened
250 g caster sugar
4 eggs
250 g cake flour
7 ml (1 ½ t) baking powder
pinch salt

Clementine Marmalade:
2 x clementines
250 ml (1 C) white sugar
30 ml (2 T) water

Chocolate Icing:
750 ml (3 C) icing sugar
250 ml (1 C) g cocoa powder
250 ml (1 C) milk
80 g butter

To assemble:
100 g desiccated coconut

How to

Sponge:
Heat the milk together with the flesh and juice of the clementine. Bring just below boiing and leave to steep for 10 minutes. Strain out the clementine.
Cream the butter and the sugar together with the grated clementine peel in an electric mixer until pale and light.
Add the eggs one at a time beating well after each addition.

Sift together the cake flour, baking powder and salt and add to the egg mixture alternatively with the milk.

Spoon the batter into a baking pan (about 20cm square) that has been sprayed with non-stick spray and lined with baking paper.

Bake in an oven that has been pre-heated to 180°C for 30 minutes or until a skewer inserted into the center comes out clean.

Clementine Marmalade:
Wash the clementines well. Peel both and place the clementines, together with the peel of one clementine and the sugar into a food processor. Pulse until the clementine, clementine peel and sugar resemble coarse salt.

Place the clementine sugar and the water into a small saucepan.

Brng to the boil, reduce the heat and simmer for 15 minutes or until the marmalade has thickened.
Cool.

Chocolate Icing:
Sift together the icing sugar and the cocoa powder. Melt together the milk and the butter. Stir the hot milk into the sifted flour and whisk until smooth and glossy.

To assemble:
Slice the butter cake horizontally in half. Spread the bottom half with the clementine marmalade and sandwich the two halves back together.

Use a ruler to cut the sponge into even sized squares (3-4cm).

Dip each lamington into the chocolate icing and then cover them evenly on all sides with the desiccated coconut. Easiest achieved by using two forks and rolling the lamingtons through a plate of coconut.

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

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