Marbled lamingtons

marbled lamingtons
25 Item


Chocolate icing


1.Preheat oven to 180°C (160°C fan-forced).
2.Grease a 23cm square cake pan; line base and sides with baking paper, extending paper 5cm over long sides.
3.Beat butter, sugar and extract in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
4.Stir in flour and milk, in two batches. Spoon half the mixture into a medium bowl; stir in cocoa (leave remaining mixture plain). Spoon mixtures alternately into pan; using a skewer, gently swirl mixtures together to create a marbled effect.
5.Bake cake for about 35 minutes. Stand cake in pan for 10 minutes before turning, top-side up, onto a baking-paper-covered wire rack to cool.
6.Meanwhile, to make the chocolate icing: Melt butter in a medium heatproof bowl over a medium saucepan of simmering water. Sift icing sugar and cocoa into melted butter; stir in milk. Stir until icing is spreadable.
7.Cut into 25 squares; dip each into icing, drain off excess. Toss squares in coconut (see notes). Place lamingtons on a wire rack to set.

To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months.


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