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Chocolate-Orange Lamington Cake Pops

We give Lamington cake pops an orange twist. You may think this delicious tea treat is a South African sweet, but Lamingtons, or ystervarkies (which means hedgehog in Afrikaans), is actually an Australian speciality.


  • 1 x 600 g vanilla sponge cake
  • 30 ml – 65 ml Rhodes Quality Seville Orange Marmalade
  • 30 g milk chocolate



  1. Crumble the sponge cake into a bowl (make sure the crumble is even, with no big lumps of cake).
  2. Add 30 ml (2 T) of Rhodes Quality Seville Orange Marmalade to the crumbs and stir with a wooden spoon.
  3. Continue adding the Rhodes Quality Seville Orange Marmalade, one tablespoon at
  4. a time, until the crumb mixture forms a stiff, but not wet, dough.
  5. Roll the mixture into evenly sized balls.
  6. Melt the chocolate.
  7. Dip the tip of 1 cake pop stick into the melted chocolate and insert the stick halfway into 1 cake ball.
  8. Repeat with remaining.
  9. Place the balls onto a baking sheet that has been lined with baking paper and refrigerate for 30 minutes.
  10. Sift the icing sugar and the cocoa powder together.
  11. Melt the milk and butter together.
  12. Stir the hot milk into the sifted icing and whisk until smooth and glossy.
  13. Cool.
  14. Dip each orange Lamington into the chocolate icing.
  15. Allow the excess to run off and then sprinkle the coconut evenly over the surface of the cake pop.
  16. Allow to set in the refrigerator for a further 30 minutes.

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