Summer is finally here, and it now comes in the form of cake! This passionfruit lamington is the quintessential summer dessert!
Note: in addition to the 20mins preparation time listed in this recipe, you will also have to chill the lamingtons for 20-30 minutes.
1 1/4 cups plain flour
1/4 cup cornflour
1/2 tsp baking powder
1/4 tsp salt
6 free-range eggs
1 tsp vanilla extract
1 1/4 cups caster sugar
40g unsalted butter, melted, cooled
85g packet orange jelly crystals
1 cup boiling water
170g can passionfruit pulp in syrup
1 cup desiccated coconut
1 cup shredded coconut
Whipped cream, crushed freeze-dried strawberry crisps, gold cachous and decorative gold stars, to serve
1/4 cup caster sugar
1/4 cup lemon juice
1/4 cup milk
1/4 cup passionfruit pulp, (you’ll need approx. 6 fresh)
1 Tbsp cornflour
40g unsalted butter, softened
Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 20 x 30cm lamington pan with baking paper.
Sift flour, cornflour, baking powder and salt into a large bowl and set aside.
Beat eggs, vanilla and sugar in a stand mixer for 4 minutes until thick and pale. Sift flour mixture over egg mixture in two additions, folding to incorporate before adding more. Gently pour butter over mixture and fold until just combined.
Pour batter into prepared pan. Bake for 30-40 minutes, or until golden on top and a toothpick inserted in centre comes out clean. Allow cake to cool for 15 minutes before removing from tin to cool completely in fridge.
For Passionfruit filling, combine all ingredients in a small saucepan. Whisk continuously on low heat for 8-10 minutes or until mixture thickens and is just starting to bubble. Remove from heat and strain into a heatproof bowl. Cover and allow to cool completely.
In a heatproof jug, combine jelly crystals and boiling water and stir to dissolve jelly. Stir in canned passionfruit and allow mixture to cool until lukewarm (approx. 10 minutes). Strain jelly into a shallow container.
To assemble lamingtons, use a large serrated knife to trim cake edges, then cut cake in half horizontally. Spread filling on one half of cake on the cut side. Put other half of cake on top of filling, cut-side down. Cut layered cake into 12 equal squares.
On a large tray, combine desiccated and shredded coconut. Dip each side of lamington into cooled jelly. Roll coated lamington in combined coconut. Put on wire rack. Repeat with remaining lamingtons. Refrigerate, covered, until serving.
Decorate lamingtons with piped cream, strawberry crisps, gold cachous and decorative stars.
What do lamingtons taste like?
A lamington cake has a sponge in the middle that is fluffy and flavoured with vanilla. The chocolate and coconut coating provides the perfect balance of sweet and nutty.
Do traditional lamingtons have jam?
Traditional lamingtons actually do not have jam in them. Derived from Brisbane, QLD, the classic lamington comes without jam, but many states enjoy a delicious filling of strawberry or raspberry jam.
Can I keep lamingtons in the fridge?
Lamingtons can stay fresh for up to a week in the fridge. They must be in an airtight container, and the chocolate coating on the outside means that the cake filling will not dry out quickly. Lamingtons can also be put in the freezer for up to 3 months.
Why are lamingtons called lamingtons?
Lamingtons are believed to be name after Lord Lamington or his wife, Lady Lamington. Governor of Queensland for a short period of time at the end of the 1800's, Lord Lamington and his wife definitely have a great namesake!
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