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Tabasco lamingtons

A spicy twist on an Australian classic. - by Gary Evans, International Corporate Chef for TABASCO
  • 17 Jan 2022
Tabasco lamingtons
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TABASCO® Sauce will celebrate its 150th anniversary this year. Chef Gary Evans has put a spicy twist on an Australian classic.

Looking for more scrumptious lamington recipes?

Ingredients

4 eggs

200g granulated sugar

1 tsp vanilla extract

110g butter

200g all-purpose (plain) flour

1 ½ tsp baking powder

For the icing

75g unsalted butter

250ml hot milk

1 tbsp Tabasco pepper sauce

70g cocoa powder

435g icing sugar

250g desiccated coconut

Method

  1. Preheat oven to 180°C/160°C, grease a 20cm lamington pan and Line with baking paper.

  2. Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy.

  3. Add the eggs, one at a time, beating well after each addition.

  4. Sift the flour and baking powder over the batter mixture.

  5. Stir with a metal spoon gently to combine all the ingredients.

  6. Spoon into the prepared pan and Bake for 25/30 minutes or until cooked.

  7. Turn out onto a wire rack to cool.

  8. In a pan heat the milk, butter and Tabasco sauce together. Add the coco powder and Wisk together until dissolved. Sift in the icing sugar and Stir until smooth and runny.

  9. Cut the cake into even bite-sized pieces. Place the coconut in a dish. Then dip each piece of cake in the chocolate icing. Shake off excess icing and roll in the coconut until well coated. Place on a wire rack over a baking tray.

  10. Stand for 2 hours or until set.

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