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
- 1Preheat 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.
- 2Melt 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.
- 3Bake 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.)
- 4Meanwhile, 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.
- 5Make 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.
- 6Cut 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.
