Name: Little white lamingtons
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 250 gram butter, softened, chopped; 1 teaspoon almond essence; 1 1/3 cup (300g) caster sugar; 4 eggs; 1 cup (150g) plain flour; 2/3 cup (100g) self-raising flour; 1 cup (120g) almond meal; 3 cup (210g) shredded coconut; White chocolate icing; 1 cup (250ml) milk; 1 3/4 cup (260g) white choc melts; 5 1/2 cup (880g) icing sugar mixture

Little white lamingtons

If you're looking for a new twist on an old favourite, these little white chocolate lamingtons are the business. Bite-sized pieces of feather-light sponge, dipped in white chocolate and coated in moist shredded coconut.

Photographer: John Paul Urizar. Stylist: Yael Grinham

Serves 10

Cook

Ingredients

250 gram butter, softened, chopped

1 teaspoon almond essence

1 1/3 cup (300g) caster sugar

4 eggs

1 cup (150g) plain flour

2/3 cup (100g) self-raising flour

1 cup (120g) almond meal

3 cup (210g) shredded coconut

White chocolate icing

1 cup (250ml) milk

1 3/4 cup (260g) white choc melts

5 1/2 cup (880g) icing sugar mixture

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease 20cm x 30cm lamington pan, line base and two opposite sides with a strip of baking paper.

2.Beat the butter, essence, sugar and eggs in a large bowl with an electric mixer until light and fluffy.

3.Stir in the sifted flours and almond meal, in two batches. Spread mixture into the pan; smooth surface.

4.Bake about 35 minutes. Stand cake for 5 minutes before turning onto a wire rack to cool. Cut cake into 32 pieces.

5.To make the white chocolate icing, combine milk and choc melts in a small saucepan, stir over low heat until smooth. Transfer mixture to a large bowl; stir sifted icing sugar until smooth.

6.Place coconut in a medium bowl.

7.Split icing into two bowls.Using either bowl, coat cake pieces in white chocolate icing until completely coated.

8.Toss in coconut. Serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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