Mini lemon almond lamingtons

These gorgeous mini lemon almond fingers are a zesty take on the classic Australian lamington. The combination of soft sponge rolled in coconut and drizzled with a sweet lemon syrup will leave you reaching for more.
1H 5M


Lemon syrup


1.Preheat oven to 180°C. Grease a deep 20cm x 20cm square cake pan; line base and sides with baking paper, extending the paper 5cm above the sides of the pan.
2.Melt butter in a large saucepan over low heat; remove from heat. Stir in ground almonds, sugar and desiccated coconut; whisk in eggs and extracts, then sifted flour. Spread mixture into pan.
3.Bake cake for 35 minutes. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. (Refrigerate cake for 1 hour to make it easier to cut.)
4.Meanwhile, toast shredded coconut in a large frying pan, stirring continuously over medium heat, until golden. Immediately turn coconut onto a flat tray to cool before using.
5.Make lemon syrup: Stir ingredients in a small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer for 5 minutes or until syrup thickens slightly.
6.Cut cake into 2cm squares. Dip squares, one at a time, into lemon syrup until coated all over; drain off excess syrup. Toss in toasted coconut. Place on wire racks to set before serving.

Lamingtons can be made a day ahead; store in an airtight container at room temperature. They can also be frozen for up to 1 month. Leave to thaw at room temperature before serving.


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