Difficulty: Medium

Classic Lamingtons

Makes 12


    Chocolate Ganache:
Almond sponge:
  • Coating


0/7 Instructions
    Make the ganache:
  • Place the dark chocolate in a bowl. In a small pot, bring the milk for the ganache to the boil then pour on top of chocolate. Let sit for 2 minutes then stir until smooth and glossy. Set aside to cool down.
  • Make the sponge:
  • Preheat oven to 180C (no fan). Grease and line a 23cmx33cm (9inx13in) cake tin. In the bowl of your stand mixer, beat sugar and butter until light and fluffy, about 3 minutes on med-high speed. Meanwhile in a medium bowl sift together flour, almond meal, salt and baking powder. Set aside.
  • When the sugar and butter are light and fluffy, add the eggs one at a time, incorporating each time. Turn the mixer down to low-med speed then alternately add the flour mix and the milk ending with the flour mix. Pour batter into the pan and bake until the cake springs back and a skewer comes out clean (about 45mins).
  • Remove the cake from oven and cool down. When cake is completely cooled, cut the cake into 12 equal squares then place in the freezer for 30mins.
  • Assembly:
  • Pour 1/3 of the ganache onto a shallow tray. Place the coconut in another tray.
  • Remove the lamington pieces from the freezer, place them on the flat surface of chocolate, and spoon chocolate over the top and down the sides.
  • After letting the chocolate drip slightly, use an offset spatula to carefully transfer onto the coconut tray and coat the lamingtons in coconut. Keep refrigerated in a sealed container until ready to serve.

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