Cuisine: Australian
Difficulty: Medium
Classic Lamingtons
Makes 12
Ingredients
-
Chocolate Ganache:
- Almond sponge:
- Coating
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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