Name: Quick & easy mini lamingtons
Cook time: 35 min
Total time: 35 min
Ingredients: 450 gram plain madeira cake, trimmed, cut into 3cm cubes; 1/4 cup strawberry jam; 1/4 cup cream, lightly whipped; 4 cup icing sugar mixture; 1/2 cup cocoa powder; 2/3 cup milk; 20 gram butter, melted; 2 cup shredded coconut

Ingredients

450 gram plain madeira cake, trimmed, cut into 3cm cubes

1/4 cup strawberry jam

1/4 cup cream, lightly whipped

4 cup icing sugar mixture

1/2 cup cocoa powder

2/3 cup milk

20 gram butter, melted

2 cup shredded coconut

Method

1.Cut each cube in half, and spread one surface with jam and cream. Sandwich together.

2.Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.

3.Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).

4.Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.

To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe it is best made the day before making the lamingtons.
Note

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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