Recipe

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.

  • 15 mins preparation
  • 50 mins cooking
  • Makes 100
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Ingredients

Mini lemon almond lamingtons
  • 150 gram butter
  • 3/4 cup (90g) ground almonds
  • 2/3 cup (150g) caster (superfine) sugar
  • 1/2 cup (40g) desiccated coconut
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup (50g) plain (all-purpose) flour
  • 2 1/2 cup (190g) shredded coconut
Lemon syrup
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 cup (125ml) lemon juice
  • 1/4 cup (60ml) water

Method

Mini lemon almond lamingtons
  • 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.

Notes

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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